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Post by Ken_Griffiths on Mar 30, 2017 18:13:11 GMT
TPM,
Surely when it comes to preparing and cooking the original recipe, it just pays to follow the early training manuals, as published on the forum by Tony ... or see the numerous videos on YouTube that show the process. Here are a couple of simple examples:
I'm sure you have probably seen them and there are plenty of others too besides these.
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Post by ThePieMan on Mar 30, 2017 19:26:32 GMT
TPM, Surely when it comes to preparing and cooking the original recipe, it just pays to follow the early training manuals, as published on the forum by Tony ... I agree with you Ken, however, not all punters are playing from the same rulebook. As such to give fair and unbiased feedback I have to use the methods as described in the posts where attached, or use the std method where not. I made the mistake before, and it just doesn't work, at least not for harmony sake. To be honest, I have also been a bit lazy, skilleting, pressure cooker recipes, etc. I have an "explosion proof" Tianxi s/s pressure cooker, ( addendum: Interesting in this vid, they seem to release the pressure by just turning the nob, unless I'm missing something...)fitted with a pressure gauge, and all the safety features you'd want, but it still makes me nervous to use it. I also have a Baby Silit which is configured for sterilising Baby bottles along with being a tall, narrow pressure cooker, but it too need a gauge fitted to it, and a decent review of its safety features to make sure its "safe" to use. I'll do my best this time around to respect various author's methodologies. As you are aware, that demands extra, diligent, consideration which of course I will give as best as I can... I too, would like fair, honest, and considered feedback, on my efforts too. That's what this forum is for isn't it? To break the code, in fellowship, and goodwill? |
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Post by ThePieMan on Apr 4, 2017 8:38:54 GMT
1: KG-21/2017 (ASTA - Paprika & Tarragon) ...The chook was over cooked. Sorry about that... Revisited.  The ingredients  The ground spice  The spiced flour Aroma: bready, biscuity Taste: salty, peppery, mild, pleasant taste, hints of garlic Mouthfeel: hot, lingering |
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Post by ThePieMan on Apr 4, 2017 8:44:10 GMT
4: KGDP-220 2016 (Original ASTA compliant recipe) Good Chook, though! Revisited.  The ingredients  The ground spice  The spiced flour Aroma: good chicken aroma Taste: pretty much as previously reviewed Mouthfeel: as previously stated. |
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puma14
New Member
Account Disabled
Posts: 7 
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Post by puma14 on Apr 5, 2017 17:47:53 GMT
what if you also test the recipes to see which is best or how they go if used to make gravy by using the leftover breading
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Post by mpmn04 on Apr 5, 2017 20:37:09 GMT
Interesting idea puma14. Test the recipe's taste by making gravy with it instead of cooking it on the chicken. Sure would be faster and cheaper. This probably should be discussed in it's own thread?
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Deleted
Deleted Member
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Post by Deleted on Apr 6, 2017 16:36:43 GMT
That won't make CHS's gravy. Not the process he used since there are no chicken flavored cracklins.
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Post by nitebeat on Apr 10, 2017 14:17:42 GMT
I've long thought that the OR we are after needs to pass three tests .....
the taste of the hot chicken, the taste of the chicken after 24 hours and the taste of the gravy.
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