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Post by ThePieMan on Sept 19, 2020 11:44:59 GMT
...In many Asian countries pork fat is highly preferred. I should add though, by and large, the single most prominent frying fat in South East and East Asia, is either rapeseed/canola oil, or peanut/groundnut oil. |
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Post by ThePieMan on Sept 19, 2020 14:26:26 GMT
John, In the very early days the colonel apparently used Crisco vegetable shortening: en.m.wikipedia.org/wiki/CriscoThe recipe was then switched at some stage and was cooked in corn oil and eventually, Soy Bean oil. The latter is/was very popular in the U.S. The use of soybean oil was also confirmed by Todd Willbar's lab tech. timestamp - 18:56. |
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Post by ThePieMan on Sept 30, 2020 13:27:42 GMT
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Post by questfor11 on Sept 30, 2020 13:47:15 GMT
Do it!!! lol
Except I would do a blend of that with vegetable shortening. 90/10
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Post by mpmn04 on Sept 30, 2020 14:39:13 GMT
I'd heat it up first to see how it smells. Might be kinda funky.
Mike
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Post by Ken_Griffiths on Sept 30, 2020 16:05:01 GMT
Well all I can say is ‘good luck’...😂  Click to enlarge image |
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Post by willy on Sept 30, 2020 18:35:45 GMT
Nothing ventured, nothing gained.
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Post by ThePieMan on Sept 30, 2020 18:59:53 GMT
Well all I can say is ‘good luck’...😂 Click to enlarge image   !!! |
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Post by ThePieMan on Mar 22, 2021 7:48:27 GMT
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Post by ThePieMan on Apr 16, 2021 7:37:51 GMT
Timestamp: 2:50
"...I only use pure, All Vegetable shortening, and I never cook anything else in that shortening because I don't want you to... to taste anything but the delicate taste of the chicken."
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Post by ThePieMan on Oct 19, 2021 9:48:28 GMT
So, way back when we had a discussion over the choice of oil, and heated words over beef tallow vs pork lard. this is an interesting fried chicken "fat" comparison.
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Post by willy on Nov 12, 2021 16:33:32 GMT
I've been aging my oil. I have hydrogenated lard in my pressure fryer and corn oil in my deep fat fryer. I cooked livers yesterday (finally found some) and FWIW, found out three things.
1) CHS was tasting the oil in that video because the oil retains much of the salt. I'm sure that one of the reasons that CHS shifted salt into separate containers was because salt is essential to his recipe and too much salt in the oil (franchisees couldn't be trusted to keep the oil changed) required that the salt that went into the flour be adjusted. As time went on, the whole process had to be fine-tuned to keep the oil from becoming too salty. Example: salt and msg marinade to keep it on the chicken, and not in the oil.
2) The breading was to be meticulously manipulated into the chicken. So many turns in the soft, winter wheat flour, pressing here, then clanging the pieces together to knock off excess flour. Since KFC was handled to keep the flour breading soft, there had to be a minimal coating to keep the flour from getting gummy. Livers, which hold flour in the nooks and crannies, get gummy if holding too much flour. It also gives the livers (and chicken pieces?) a raw flour taste. I watched videos of KFC chicken being breaded and I am reminded of CHS saying that when preparing to fry, rather than another dip into the flour, he said to sprinkle flour on any bare spots observed. Don't over bread, but don't leave bare spots. I am guilty of over-breading.
3) The modern technique of producers soaking de-feathered chicken in vats of cooling water causes the chicken to absorb too much water which makes it difficult for the further absorption of anything else, and it also dilutes what little chicken flavor there is. I will only use air-cooled chicken from now on, at probably $5.00 or more per pound.
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Post by ThePieMan on Nov 17, 2021 10:11:31 GMT
3) The modern technique of producers soaking de-feathered chicken in vats of cooling water causes the chicken to absorb too much water which makes it difficult for the further absorption of anything else, and it also dilutes what little chicken flavor there is. I will only use air-cooled chicken from now on, at probably $5.00 or more per pound. Air Dry your chicken in the fridge. dry it with paper towel, then lay it on a rack or hang it in the fridge for several days - you can weigh the chicken and select a specific "dry aged" weight for finishing the drying process. This is regularly done with beef, it is also essential in making peking duck. So, if you feel that your chickens contain too much moisture, and lack flavour, "dry age" it for several days and see how that changes the flavour of your chook. Might save you 5.00 bucks or so? |
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Post by silver on Feb 6, 2022 19:49:06 GMT
Palm Oil is the most commonly used cooking oil worldwide. It's hard to find in the USA though. Has anyone used it for their KFC cloning attempts?
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Post by ThePieMan on Feb 8, 2022 23:19:54 GMT
Palm oil is a prominent ingredient in the making of "Vegetable" shortening. solidified frying fat, e.g. Crisco, margarines, and similar products. I don't use them.
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