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Post by deepfriednew101 on Nov 14, 2022 16:29:20 GMT 1
Collectramatic Name and Winston Company Name
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Post by deepfriednew101 on Nov 14, 2022 16:33:24 GMT 1
This was one of few articles Printed from Shelton years ago.
Colonel Sanders was Unable to find a suitable fryer, Sanders financed the development of a new kind of deep fryer, one that uses high pressure rather than high temperature to speed cooking and tenderize the dark meat. Winston Shelton—who later invented the CVap water-vapor oven—came up with the winning design. Winston Industries’ “Collectramatic” is still sold today but has since evolved to accommodate the shift in public preference for white meat. The 21st-century Collectramatic can cook at pressures and temperatures considerably lower than those applied in Sanders’s day.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 14, 2022 18:43:29 GMT 1
I think this is what my Crock Pot has been doing that nothing else I've done has done ...... cook tender chicken at a lower temperature. Using vegetable oil with CHS's old system will not work as it will not properly brown and cook meat at a lower temperature. Hydrogenated oil will brown and cook chicken quicker, and deeper than vegetable oil. Maybe this is why CHS changed from browning his chicken before capping, to capping right away. Build the pressure quicker to produce a better product.
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Post by deepfriednew101 on Nov 15, 2022 13:57:15 GMT 1
CHS Said ON many Canadian Trips and while cooking the chicken Browning time Seals the Juices in and once Browned then steamed the Chicken while Pressure cooking and Capped. Thus creating the Moist flavor chicken to the bone and a soft Brown coating texture NOT crispy
(He Slapped the NEW AGE KFS with comments like that)
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Post by deepfriednew101 on Dec 12, 2022 22:06:51 GMT 1
Cvap
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