hcjr
New Member
Posts: 49
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Post by hcjr on Apr 15, 2023 3:04:03 GMT
Can’t seem to find bulk rendered chicken fat/schmaltz for sale. Even though wholesale. Soo…. Project time. Almost done rendering 40# of chicken skin to fill my pressure fryer. Beef fat was my last frying medium. It tasted great and shelf life was pretty long. Looking forward to this, but a little worried about the lower smoking temp.
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Post by silver on Apr 15, 2023 12:55:55 GMT
Colonel Sanders himself stated that he deep fried his chicken in a vegetable shortening. My guess would be Palm Oil Shortening.
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Post by Ken_Griffiths on Apr 15, 2023 13:28:11 GMT
There is also some suggestion, in early posts on the forum here, that in the very early days the Colonel used ‘Crisco’ vegetable shortening: en.m.wikipedia.org/wiki/CriscoI can’t personally vouch for that however, but it was also mentioned on the old TCK forum.
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hcjr
New Member
Posts: 49
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Post by hcjr on Apr 15, 2023 14:49:08 GMT
Colonel Sanders himself stated that he deep fried his chicken in a vegetable shortening. My guess would be Palm Oil Shortening. Yeah I feel that is pretty well known. I’m going for added flavor and improving on his product. Not worried about cost with this. And palm oil is a terribly produced product.
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hcjr
New Member
Posts: 49
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Post by hcjr on Apr 20, 2023 23:57:22 GMT
So I fried a couple birds in the chicken fat expecting much added chicken flavor. Unfortunately, it’s very similar to using tallow. However, it does leave quite as a bit less residue on your lips than the beef fat, but it’s a very minor difference. I’ll be going back to tallow. Perhaps cutting it 50/50 with a neutral oil to drop the saturated fat intake and greasy lip feeling….maybe. 😆 beef fat by far adds the most flavor. Additionally, even though I’m not worried about cost, it’s much less expensive for me as I have beef fat at my disposal.
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