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Post by Ken_Griffiths on Jan 16, 2019 13:09:53 GMT
TPM,
A great article on all aspects of using/owning/maintaining a pressure fryer ... An enjoyable read and some very wise and important points covered. I would like to see everyone here successfully pressure frying their own researched recipes, but more importantly that they do so safely, every single time. Everyone should read your post carefully and take on board the advice it conveys.
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Post by ThePieMan on Jan 17, 2019 8:55:33 GMT
Thanks Ken.
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Post by futhermucker on Feb 9, 2019 0:42:26 GMT
Hi all, thanks for the add.
I'm also in Australia & having trouble getting hold of a pressure cooker (that I can afford).
Has anyone tried or gotten decent results using an air fryer?
Cheers,
Ken
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Post by Ken_Griffiths on Feb 11, 2019 12:44:25 GMT
Welcome furthermucker (Ken) to the kfc11 forum. Hope the platform here proves useful to your ongoing research.
I have personally never tried an air fryer myself, but my son and and family have recently purchased one. They have only used it so far though to fry 'fries' and 'chips' (I think) and using it to try to fry KFC style chicken is not something any of us have considered.
I know very little about such devices, other than they use very little oil. I’m not so sure they would work for frying flour coated chicken portions, or if I could persuade my son to try it in his new fryer, but I may ask for his opinion when I next see him as he probably knows more about these things than me.
I take it you have an air fryer and I’m wondering if you think it might work?
All the best ...
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Post by ThePieMan on Feb 13, 2019 5:43:23 GMT
Hi all, thanks for the add. I'm also in Australia & having trouble getting hold of a pressure cooker (that I can afford). Has anyone tried or gotten decent results using an air fryer? Cheers, Ken G'day May't! 'Ow'rethey'angin'? Air Fryer. ... ... ... think...ing... Basically its a benchtop oven. Uses hot air to cook food. To "Fry" some oil needs to be applied to the product.It is more healthy than conventional frying BECAUSE? it uses less oil to get the job done. NOTE: it still needs some oil though. ( This response should really go in the other cooking ways thread, wherever that is...) With this in mind, let's consider the cooking process. Chook is prepped, dipped, breaded, racked, then deep fried - under pressure (to speed things up, and improve the technical qualities of the cooked chook). With an air fryer, one needs to apply a scant amount of oil to the breaded chicken then cook it for the required period of time necessary to ensure the chook is properly cooked. An alternative is to prep your chook all the way up to but not including breading, vac bag it and cook it sous vide to ensure it is cooked through, then finish it - debag, drip, bread, drizzle and air fry. There is no doubt that once you have YOUR process down it WILL produce some good tasting chook, but it won't be like the O.R. Kentucky Fried Chicken, Fingerlickin' Good! The only issue with the process that I can see is how to get enough oil onto the breading in order to ensure a good stable well cooked coating/breading. Therein lies the challenge and I wish you all the best with that. The only thing I can think of is to use a cooking spray to apply an even coat of oil and see how that works. Let us know how you go. ( Fortunately, I can get some cooking spray here, so I might also give it a try in my Halogen Oven... ... ... think...ing... Mmmmmmm!) TPM
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Post by nitebeat on Feb 13, 2019 8:37:14 GMT
The issue with air fryer chips in my experience is they tend to cook unevenly without constant turning or stirring, Which I doubt the breading would stand up to this very well. That is not to say a specially designed air fryer may in fact work.
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Post by ThePieMan on Feb 18, 2019 12:11:57 GMT
This bloke, Niko has a couple fo vids on airfrying breaded chicken which might prove illustrative or useful?
(the other is a Keto recipe)
Cheers,
TPM
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Post by ThePieMan on Feb 23, 2019 7:54:00 GMT
...I bought it off ebay it is vintage just never been used also came with original box ... Hey mate, how does your Wearever Chicken Bucket differ from the, "Country Cooker?" If its the same, any chance of you scanning and uploading the manual? The scanned copy I have was poorly done many years ago and definitely needs an update, BUT it is the only one getting around on the web, afik. TPM.
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devilly
Junior Member
Account Disabled
Posts: 95
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Post by devilly on Feb 23, 2019 12:52:39 GMT
...I bought it off ebay it is vintage just never been used also came with original box ... Hey mate, how does your Wearever Chicken Bucket differ from the, "Country Cooker?" If its the same, any chance of you scanning and uploading the manual? The scanned copy I have was poorly done many years ago and definitely needs an update, BUT it is the only one getting around on the web, afik. TPM. Process is the same as that country cooker mine only came with a printed copy of the book. here is a link to a scan of the book home.hiwaay.net/~tomorkim/images/WeareverChickenBucket.pdf
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Post by nitebeat on Feb 24, 2019 18:22:09 GMT
Hi Pieman .... the country cooker is in fact a 10l SEB pressure cooker ....... as is the Chinese chicken fryer , admittedly highly modified with side wraparound electric element Lengthenened body with drain tap on the bottom.
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Post by nitebeat on Feb 24, 2019 18:22:28 GMT
Hi Pieman .... the country cooker is in fact a 10l SEB pressure cooker ....... as is the Chinese chicken fryer , admittedly highly modified with side wraparound electric element Lengthenened body with drain tap on the bottom.
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Post by ThePieMan on Feb 25, 2019 16:06:07 GMT
.... the country cooker is in fact a 10l SEB pressure cooker ....... as is the Chinese chicken fryer Hmmmm... would you care to elaborate, please? I usually like supporting evidence (links to sources?) to accompany assertions. This being the "Internet," such support documentation is crucial for validating facts: Country Cooker = SEB PC; CC is 10L capacity; Chinese Electric Chicken Fryer/Broaster is a SEB PC... If I remember correctly, on the TCK forum, there was some discussion about the discontinuation of the Country Cooker, its creator being a former KFC guy, due to safety issues. I will see if I can find a reference on Archive Org as that is the only remaining source of partial information from that forum. Cheers, TPM.
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Post by nitebeat on Feb 25, 2019 20:51:48 GMT
Hmmmm... would you care to elaborate, please? I usually like supporting evidence (links to sources?) to accompany assertions...... ...."there was some discussion about the discontinuation of the county cooker ..... due to safety issues.
There was discussion of another home chicken fryer but not this one..... but don’t take my work, cos I can’t be bothered going to the trouble Of backing it up , so the model will remain unnamed...... if you are interested use google search and find it yourself.
As for the assertion the a country cooker is in fact a SEB pressure cooker, google it look for the older seventies model and compare with the picture the pie man Supplied of the country cooker (I in fact supplied the country cooker manual to the pie man after he pm’ed me in the colonels kitchen under another user name) in fact it was me who supplied the original info to tc in tkc as was acknowledged for that by tc. The chineese chicken fryer I referred to is the "chicken express" also known by other names .... these are a knock off of the ‘kuroma" google it if you don’t want to take my word .... a picture is worth a thousand words.
I have the advantage of owning a chicken express, various SEB pressure cookers, a 16 quart original kfc pressure pot fryer, and a couple of collectomatic ex kfc fryers.
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Post by ThePieMan on Feb 26, 2019 10:47:28 GMT
As for the assertion the a country cooker is in fact a SEB pressure cooker, google it look for the older seventies model and compare with the picture the pie man Supplied of the country cooker (I in fact supplied the country cooker manual to the pie man after he pm’ed me in the colonels kitchen under another user name) in fact it was me who supplied the original info to tc in tkc as was acknowledged for that by tc. The chineese chicken fryer I referred to is the "chicken express" also known by other names .... these are a knock off of the ‘kuroma" google it if you don’t want to take my word .... a picture is worth a thousand words. I have the advantage of owning a chicken express, various SEB pressure cookers, a 16 quart original kfc pressure pot fryer, and a couple of collectomatic ex kfc fryers. There ya go, now was that so hard? Please don't misunderstand my meaning or intention, I'm not looking for a fight, not with ANYONE. It's not a case of not taking your word for it, but more a case of wanting more words. The problem with " google it" ( have you ever used lmgtfy.com? - now that would have been a classic response and would have made me laugh) is that there are so many images of the "oxbow-type" pressure cooker that seeing is not really believing. Some of the core differences lie in how different manufacturers treat the treats the tangs under which the oxbow attaches and locks. You said yourself, that the Chicken Express was also a SEB and now say its a Kuroma knockoff... As for the Country Cooker Manual, you're the one who posted it? Great! Any chance you can do a "new" scan of it, single page by single page? I'd love to get a straighter document, I kinda like things straight and regular. The TCK forum was so long ago now its hard to remember who was nice and helpful to, "The Taxidermist" and who wasn't - Its great to reacquaint with you, and thank you for your previous help. I think it was you who first mentioned the Chicken Express. I looked it up on taobao, but haven't yet convinced the wife that she ought to let me buy it. I'd be really interested in seeing you video a fry up with it one day, I think that's be cool to see. Anyway, like I sad, not looking for fights, just clarity and direction so I can also do the research. Cheers! TPM.
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Post by ThePieMan on Feb 26, 2019 11:44:18 GMT
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