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Post by ThePieMan on Mar 30, 2017 10:48:15 GMT
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Post by ThePieMan on Apr 21, 2017 7:45:14 GMT
Apr 20, 2017 20:47:28 GMT 2 mpmn04 said:
...I noticed that when you were removing the cooked chook, some pieces in the oil were steam cooked rather than fried, i.e. the breading was wet and sliding off. So what I see as one disadvantage of cooking this way is that you can't turn your pieces so that they fry evenly, as one can do if deep frying.
...continuing on:
I should have put more oil in the pot. There needs to be enough to cover the chicken, i.e. 1/4 to 1/3 the depth of the pot. When all the chicken is in the pot, it should not go above the half way depth.
I have had problems with my breading from time to time. In this instance I was following the recipe instructions.
I believe the manual (or KFC training video instructions) referred once to a tumbler. The chicken was added to the broaster and then the tumbler was pulled out to ensure that the chicken pieces did not stick together. in later systems the individual pieces were placed into a basket loader that kept each piece separate. As a result, in the OR Replicator community there seems to be various schools of thought on how to treat the chicken pieces in a home situation. Some prefer to deep fry for two minutes, which allows for turning the chicken pieces before sealing the pot. Others like to place the pieces into the pot, gently lowering the pieces to the bottom so that the breading gets kinda cooked before touching the bottom, and fry and stir for a couple of minutes, still others like to put the chook into the pot, and seal it up straight away. in all cases there has to be enough oil to cover the chicken pieces. in my situation, there was not enough oil in the pot.
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