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Fry foot is life broRovin wrote:man fry every part yes he eh waste none
looks good
if u look at d davidsbeenhere local kfc video from a few mths ago u will get an idea how they do d prep & cooking process ...
maj. tom wrote:9 mins total cooking time. This dangerous so I won't be giving instructions. I observed from a safe distance while it was pressure hissing. It's a small pressure cooker, so 3 rounds to fry the whole chicken.
The results! This is the secret of KFC! A Pressure Cooker. Crisp outside. It was like the Original Trini recipe we have here, except slight tandoori. The MSG amount was excellent. Very moist and tender inside. So juicy. Cooked way past the safe temperature in a pressure cooker obviously, so no worries even if you see some pink near the thick bones (just like KFC).
Some details:
My breading was very minimal and very thin, I didn't not use, nor was interested in the usual egg and milk wash to make more mess, work, and add flour carbs for no reason. I wanted to use 1.75 cups flour and 0.25 cup corn starch, but I discovered there was none this morning. Next time, I'll stock it. And most of it probably came out during frying. The tandoori flavour was so good. So F*&%king Good. Practically 90% of the dry tandoori flour mix still in the zip lock bag, so it's sealed and in the freezer until next time. KFC Spicy recipe spices are rather heavy in the total flour mix actually, like 250g of the secret spice mix for 2 cups of flour. The tandoori pack was only 85g. That's why I added a little MSG and paprika, plus my chicken was already marinated before with salt. It was excellent in the end. Perfect ratios.
Got back more than 1 cup oil after filtering, tandoori favoured oil. Will use it again.
Allyuh don't know sMASH.We had this convo already.No matter the risks involved,once he sets his mind to something,he will try it.His luck has not worn out thus far.Phone Surgeon wrote:Lol u hadda be a madman to go tru all that for chicken
viedcht wrote:For some reason I can never get a good same day (within a 12hrs) fry chicken with the flavour permeated throughout. Except the one time I syringe some of the seasoning juice like if I going and do surgery
I usually blend the green seasoning slightly watery and marinate the chicken. Is this wrong? Should it be more dry marinade?
timelapse wrote:Allyuh don't know sMASH.We had this convo already.No matter the risks involved,once he sets his mind to something,he will try it.His luck has not worn out thus far.Phone Surgeon wrote:Lol u hadda be a madman to go tru all that for chicken
DMan7 wrote:For those who can't cook, remember all you need is salt and black pepper as a start. You can gradually move up to other types of seasonings as you progress throughout your cooking lifestyle but once you have enough salt / black pepper in literally anything you is ah cook.
viedcht wrote:For some reason I can never get a good same day (within a 12hrs) fry chicken with the flavour permeated throughout. Except the one time I syringe some of the seasoning juice like if I going and do surgery
I usually blend the green seasoning slightly watery and marinate the chicken. Is this wrong? Should it be more dry marinade?
sMASH wrote:DMan7 wrote:For those who can't cook, remember all you need is salt and black pepper as a start. You can gradually move up to other types of seasonings as you progress throughout your cooking lifestyle but once you have enough salt / black pepper in literally anything you is ah cook.
do beef steaks like that. tried it with them garlic and rosemery ting u see on gordon ramsey etc, but simple salt and black pepper is ultimate. finer the black pepper the better, so is cheif black pepper, not the price mart one.
Duane 3NE 2NR wrote:“Everything bagel seasoning” makes everything taste better
Thanks, will try your advice matixmatix wrote:viedcht wrote:For some reason I can never get a good same day (within a 12hrs) fry chicken with the flavour permeated throughout. Except the one time I syringe some of the seasoning juice like if I going and do surgery
I usually blend the green seasoning slightly watery and marinate the chicken. Is this wrong? Should it be more dry marinade?
Invest in a vacuum seal machine, it works well in a short time frame.
VexXx Dogg wrote:Duane 3NE 2NR wrote:“Everything bagel seasoning” makes everything taste better
YESSIR!!
where you got it?
pugboy wrote:whats the deal with that seasoning ?
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