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Post by kgp on Jul 30, 2022 16:46:28 GMT
Since it does have its own pressure gauge perhaps it's faulty? You say you don't see any leak and you have a heavier jiggler weight and you're building up enough steam and the unit gets hot enough then the gauge must go higher than 7.5 PSI. It can't just stop there.
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Post by silver on Jul 30, 2022 17:54:19 GMT
Since it does have its own pressure gauge perhaps it's faulty? You say you don't see any leak and you have a heavier jiggler weight and you're building up enough steam and the unit gets hot enough then the gauge must go higher than 7.5 PSI. It can't just stop there. I agree! If the weight is jiggling and letting off pressure, then the pressure should be commensurate with the Kpa of the jiggler regardless of what the pressure gauge is indicating. |
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Post by kgp on Jul 30, 2022 19:34:18 GMT
Since it does have its own pressure gauge perhaps it's faulty? You say you don't see any leak and you have a heavier jiggler weight and you're building up enough steam and the unit gets hot enough then the gauge must go higher than 7.5 PSI. It can't just stop there. I agree! If the weight is jiggling and letting off pressure, then the pressure should be commensurate with the Kpa of the jiggler regardless of what the pressure gauge is indicating. You need to get the gauge tested in your county or district. |
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Post by roosternballs on Jul 30, 2022 23:53:30 GMT
Yes, I am aware of the danger. Fully aware its not designed to handle above 7.5 PSI apparently. That said, I still want to at least see if it will reach 8-10, no intentions on trying to go even above 12. I just want to figure out why its capping off at 7.5 even with a 12 PSI jiggler valve. If the safety valve was releasing pressure i would understand. But im not seeing any pressure releasing from the safety valve or the gasket seal around the lid. If the solenoid that is supposed to only release when the timer reaches zero is the cause, im not feeling or hearing it leaking. As far as the temp on the dial i have been setting to 165C and either keeping that temp for the entire duration, or my last failed attempt was dropping to 130C (bad idea) that said i probed 165C at 356F at the surface. Deeper down is around a 10 degree difference of 346F ish. So either it is leaking excessively somewhere, for which you might check by running an instant read thermometer like a “thermapen one” around the gasket area and other areas, or there is insufficient moisture inside to turn to steam to overcome the intrinsic leak rate, in which case you might try brining the chicken, assuming you have the proper ratio of chicken to oil, or your aftemarket jiggler design is not allowing the pressure to act upon the correct amount of unit area at its base and so is acting like a different PSI than specified. The jiggler needs to mate to the post in a specific way to properly match the orifice size so that the post hole size and the weight together act to create the desired PSI blowoff. This has crossed my mind. I was thinking maybe #1 i have too much oil in the pot. #2 i am not starting at a high enough temp to really create the pressure. Or last, I am not putting in enough chicken to create the moisture. I do brine, but i use sodium phosphate which helps retain moisture so that could be another factor, but whats odd is when it reaches 7.5 PSI it seems to stay there no matter how much time is left. I will have to start checking for better for leaks. |
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Post by silver on Jul 31, 2022 0:21:38 GMT
Sadly, budget pressure gauges are a notoriously unreliable means whereby to monitor pressure. A calibrated high temperature tolerant 'strain gauge' might fair better.
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Post by roosternballs on Jul 31, 2022 0:41:47 GMT
The jigglers dont even spin. The 65 KPa that came with the unit weighed 73 grams, the upgraded 80 KPa jiggler weighed 75 grams. I am not good at math, but does 2 gram difference really matter?
I am going to drain the oil out and add a gallon of water to see if i can build more pressure to rule out the jiggler and the guage if it really is just not enough moisture building up.
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Post by cascader on Jul 31, 2022 16:52:49 GMT
The jigglers dont even spin. The 65 KPa that came with the unit weighed 73 grams, the upgraded 80 KPa jiggler weighed 75 grams. I am not good at math, but does 2 gram difference really matter? I am going to drain the oil out and add a gallon of water to see if i can build more pressure to rule out the jiggler and the guage if it really is just not enough moisture building up. A 79g jiggler is spec’d for a 3.5mm inside tube diameter for about 12psi. If your 80kpa assumed a smaller diameter tube than your current cooker uses it would make sense as the psi is linear with weight, and goes down with the square of the tube diameter. I have found precision drill bits and similar items a good way to measure inside diameter. You might, for instance, have a 3.8 mm tube instead of a 3.5mm. Here is some relevant text and example below from the old forum via the wayback machine: web.archive.org/web/20101107071902/http://kfc.forumup.co.uk/about832-kfc.html Note: When measuring with a caliper, don't spread the jaws with force around the object you are measuring - value will be wrong due to jaw deflection. Measure so jaws just slide over the object being measured - without jaw pressure. Buy digital balance (i.e.: a scale) with at least 2kg=2000gram capacity (about 5LB) with resolution of at least 1 gram. Make sure it can do individual grams or better. About CAD$25 at Walmart department store. To calculate the normal full-pressure developed by your pressure cooker. This post assumes your pressure cooker uses a weight (jiggler) to regulate pressure. Need to weigh the weight, and measure the inside diameter portion of tube on the side that the weight sits on) Pressure = Force/Area = (Gravitational_Constant)x(Mass)/Area Conversion equivalents: 101 kilopascals (kPA) = 101000 Pascals = 1.01BAR = 1 Atmosphere = 14.7psi (pounds per square inch) Best to use metric (S.I. units namely metres, kg, seconds) in the calculations, then convert. Pressure (in Pascals) = [9.81{metres per second squared gravitational constant} x (mass in kilograms of your weight)] / [3.1415x0.25x(vent hole diameter in metres)x(vent hole diameter in metres)]. By the way 1 Pascal = 1 Neuton / (metre squared) = [1 kg m/(second squared)] / (metre squared) Example: If your pressure regulating weight is 79 grams = 0.079 kg and the vent tube inside diameter (on the side that the weight sits on) is 3.5mm = 0.0035m. Thus Pressure (in Pascals) = [9.81{m/(s.s)}x0.079{kg}]/[3.1415x0.25x(0.0035m)x(0.0035m)] = 80553 Neuton / (metre squared) = 80553 Pascals pressure. Which equals 80.553 kpa = 0.80553BAR = 0.80553BAR/1.01{BAR/ATM} = 0.797556Atmospheres = 0.797556Atmospherex14.7{psi/atmosphere} = 11.7psi = about 12psi (given 2 digit accuracy of initial weight and diameter measurements) To summarize the example: On your calculator (one with left and right bracket keys), type in 9.81x0.079/(3.1415x0.25x0.0035x0.0035)= to get 80553 {Pascals}. Multiply this result by 14.7/101000= to get 11.7 psi = about 12psi with 2 digit accuracy. |
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Post by willy on Jul 31, 2022 18:22:41 GMT
If CHS invented a seasoning blend, that became the brass ring many have pursued, then the flavor is in the mix. How you cook it only alters the intensity of the flavor. That's why zinging didn't change the flavor of the mix, only the intensity of the flavor. The idea that different cooking techniques of the correct "mix" alters the flavor is ludicrous. I don't care how you cook your chicken, if the blend is correct, then the note will be detected, whether too weak, or too strong, or on the money. Then again, if you didn't taste KFC prior to 1964, then you can't appreciate how great that taste was. Believe me, discovering it is worth the venture.
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Post by roosternballs on Aug 1, 2022 0:17:59 GMT
This isn't so much about capturing CHS absolute recipe. This is more the fact that i spent a pretty penny on a pressure fryer that can't even go above 7.5 PSI. I bought the extended 4 year warranty for good reason, and it will be used one way or another. Even if i have to take this thing outside and cause it to explode.
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Post by willy on Aug 1, 2022 3:54:45 GMT
To me it's like a coin toss. Which is the most important? The equipment, or the recipe? Do you feel lucky.
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Post by cascader on Aug 1, 2022 4:37:33 GMT
This isn't so much about capturing CHS absolute recipe. This is more the fact that i spent a pretty penny on a pressure fryer that can't even go above 7.5 PSI. I bought the extended 4 year warranty for good reason, and it will be used one way or another. Even if i have to take this thing outside and cause it to explode. The new jiggler you have should raise the pressure from about 7.5 psi to 7.7 psi (2.7% heavier). It was apparently designed for a smaller tube. |
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Post by silver on Aug 1, 2022 10:31:10 GMT
There is an abundance of available testimony seen on the internet verifying that KFC's 'Extra Crispy' is not pressure fried. Spare yourself of the inherent risk of pressure frying and simply open kettle fry it.
Double coating also contributes to the crunchiness, as does replacing roughly 20-25% of white wheat flour with cornstarch.
As an aside, Popeyes chicken is also open kettle fried, and in a video shot inside one of their restaurants the Chef indicates that cooking time is 12 minutes. Since I must cook Thighs for 17 minutes via my open kettle cooking method which reduces the temperature set-point appreciably after the chicken drop, and they can get it done in only 12 minutes, my guess is that they must cook at a bit higher temperature plus they do not likely reduce their temperature setting at all during cooking. Perhaps (on first guess) a temperature setting of in the ballpark of 180 C. is sustained throughout the 12 minute period of cooking, whereby to achieve complete doneness in so short a time for open kettle deep frying.
Edit: Another speculative presumption is that if Popeyes cook at below 180 C. their open fryers must utilize precision 'rapid recovery' heat control. Budget open fryers are slow to respond to temperature fluctuation by comparison.
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Post by roosternballs on Aug 1, 2022 13:42:07 GMT
This isn't so much about capturing CHS absolute recipe. This is more the fact that i spent a pretty penny on a pressure fryer that can't even go above 7.5 PSI. I bought the extended 4 year warranty for good reason, and it will be used one way or another. Even if i have to take this thing outside and cause it to explode. The new jiggler you have should raise the pressure from about 7.5 psi to 7.7 psi (2.7% heavier). It was apparently designed for a smaller tube. Well that makes the most sense. I was considering replaceing the tube (80 KPa jiggler included it) but at first glance they look tpo be the same size but i havent actually measured to be sure. Also it looks like the tube on my lid is pressed in so it might not be removable. |
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Post by roosternballs on Aug 1, 2022 13:46:20 GMT
I will most likely just deal with the PSI and just play around with temps and other ideas as silver suggested. I havent tried using 25% cornstarch, but i have tried a product called evercrisp which does work well but it is expensive and i think it causes more browning, but that could just an issue with my temps+time.
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Post by silver on Aug 1, 2022 14:24:12 GMT
KFC Canada, August 2020 ingredients: www.kfc.ca/Content/OnlineOrderingImages/StaticPage/IngredientListingAugust2020.pdfEdit: Based upon the Cornstarch following the Salt, I would now suggest (initially at least) replacing about 12.5% of your wheat flour with Cornstarch. Half of my earlier suggestion. Edit #2: The combination of sodium bicarbonate and sodium aluminum phosphate in the seasoned flour is an indication that some quantity of Double Acting Baking Powder has been added. Edit #3: That "spices" come in post baking powder and dextrose sugar by weight is an indication that spices are very minimal in Extra Crispy. But that may be due to spice extratives... Edit #4: It takes only a few scant grams of Dextrose sugar to 'burn' the deep fried chicken coating. About 4 grams of Dextrose in a seasoned flour built upon a base of 1-1/2 cups of combined flour and cornstarch will begin showing darkening verging upon visible burning upon deep frying (unless the oil temperature is reduced) in my experience. This speculatively may cap all combined spices sans for Onion Powder at about 4 grams max. But I must again mention extratives... |
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