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Post by roosternballs on Aug 28, 2022 2:33:56 GMT
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Post by silver on Aug 28, 2022 8:55:19 GMT
It looks fantastic!
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Post by roosternballs on Aug 29, 2022 12:54:56 GMT
What i find interesting is my original method was 165C for 12 minutes. In that time, the pressure never went above 6 psi, so the jiggler never had enough momentum to spin. That said, The end product was really crispy, but also a bit too brown for my likeing. I believe the browning and crunchy breading was the result of 30% EC and 70% flour. It seems cornstarch does not do a good job of creating a crunchy breading. Or its the drop in temp down to 150C from 180C. The only way i will know for sure is if i go back to 30% EC and 70% flour using the same 180C then 150C.
I have a theory that possibly the thermostat might not be accurate enough to detect when the temp drops below 150C right away, and might go even lower then 125C before heating back up.
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Post by silver on Aug 29, 2022 15:11:03 GMT
I have a theory that possibly the thermostat might not be accurate enough to detect when the temp drops below 150C right away, and might go even lower then 125C before heating back up. The degree of hysteresis may indeed be rather high. |
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hcjr
Junior Member
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Post by hcjr on Aug 29, 2022 16:20:51 GMT
Just set the cooker to 350f and leave it alone. Especially if your cooking 4-6# of product. The chicken itself is going to drop the temperature of the oil to 300f. The unit will cycle on and try to recover. However when you cap it after browning, the steam captured in the pot ( if covered and tightened correctly) will make it difficult to satisfy the thermostat. In my experiences the cooker stays at a correct temperature for pressure frying during my 8mins of cooking. You have another variable since you brine. That will add more water to the oil, may drop the temp further and be more difficult to recover. On a side note I have to say I’ve been using the wrong term to describe my chicken. Crispy is something delicate and shattering. Crunchy is the word I should’ve been using.
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Post by roosternballs on Aug 29, 2022 23:47:32 GMT
Just set the cooker to 350f and leave it alone. Especially if your cooking 4-6# of product. The chicken itself is going to drop the temperature of the oil to 300f. The unit will cycle on and try to recover. However when you cap it after browning, the steam captured in the pot ( if covered and tightened correctly) will make it difficult to satisfy the thermostat. In my experiences the cooker stays at a correct temperature for pressure frying during my 8mins of cooking. You have another variable since you brine. That will add more water to the oil, may drop the temp further and be more difficult to recover. On a side note I have to say I’ve been using the wrong term to describe my chicken. Crispy is something delicate and shattering. Crunchy is the word I should’ve been using. I only brine the breasts. I do want to go back to 165C, but without any ingredients i feel might cause premature browning like EC or silver's suggested dextrose and anatto. Like i said, i think the adjustment in temp might be the reason for ( and i can't think of a better word) Tender but firm breading. Don't get me wrong, its good, last unintentional batch was great, but i really do prefer a light, crispy/flakey coating. Seems to be hit or miss. Ive only been able to really achieve it with chicken tenderloins and it usually requires a dust, then batter, then dredge into premade dough flakes. |
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hcjr
Junior Member
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Post by hcjr on Aug 30, 2022 0:53:25 GMT
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Post by roosternballs on Aug 30, 2022 1:43:27 GMT
I dont know nuffin bout vegan soy skin drumsticks, but that rack looks damn good to me. |
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Post by roosternballs on Oct 16, 2022 22:11:52 GMT
Just set the cooker to 350f and leave it alone. Especially if your cooking 4-6# of product. The chicken itself is going to drop the temperature of the oil to 300f. The unit will cycle on and try to recover. However when you cap it after browning, the steam captured in the pot ( if covered and tightened correctly) will make it difficult to satisfy the thermostat. In my experiences the cooker stays at a correct temperature for pressure frying during my 8mins of cooking. You have another variable since you brine. That will add more water to the oil, may drop the temp further and be more difficult to recover. On a side note I have to say I’ve been using the wrong term to describe my chicken. Crispy is something delicate and shattering. Crunchy is the word I should’ve been using. Doing a batch tonight. Going with 15% Trisol 15% EC and 70% cake flour. Going to go back to my 165C-170C. Wondering what the benefit of leaving the lid off for 2-3 min before putting the lid on and letting it build pressure would have if i don't change the temp? |
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Post by roosternballs on Oct 17, 2022 0:27:26 GMT
Wow, 15/15 is too much, lol. There is crispy, there is crunchy, and then there is shatter. That said, Trisol and EC is the winning combo. But i will reduce to 10/10 next time. Either way, fantasic. Might even be better keeping warm in the oven at 170F for an hour or two wrapped in tin foil.   |
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Post by silver on Oct 17, 2022 9:08:24 GMT
You're making mighty tasty looking chicken there!
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Post by justinalias on May 16, 2024 17:48:11 GMT
Was very disspointed he literally gave no advice on his Youtube channel About the device. That said, i found a whole 3-4 pound chicken cut into 12 pieces (breast gets cut in quarters) for 13 min at 165C On the dial probes about 350F during the cook. He is in Canada, not sure what AC version he has, I am in the US and it pulls over 20 amps at 120v AC Even with a 20 amp circuit breaker and a 20 amp gfci outlet it trips after 15 min. Once it trips and i reset the breaker its good for a good 15 or more minutes. Indeed. I asked him some questions regarding the drop temp and cook time and he never responded. Zero info about that from him despite those parameters being critical information. I've since resorted to scouring Reddit and any franchise kitchen videos to get the drop temp and cook time under pressure, though the cook time can vary depending on how many heads are being fried. |
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Post by justinalias on Jun 24, 2024 23:56:26 GMT
Just set the cooker to 350f and leave it alone. Especially if your cooking 4-6# of product. The chicken itself is going to drop the temperature of the oil to 300f. The unit will cycle on and try to recover. However when you cap it after browning, the steam captured in the pot ( if covered and tightened correctly) will make it difficult to satisfy the thermostat. In my experiences the cooker stays at a correct temperature for pressure frying during my 8mins of cooking. You have another variable since you brine. That will add more water to the oil, may drop the temp further and be more difficult to recover. On a side note I have to say I’ve been using the wrong term to describe my chicken. Crispy is something delicate and shattering. Crunchy is the word I should’ve been using. Doing a batch tonight. Going with 15% Trisol 15% EC and 70% cake flour. Going to go back to my 165C-170C. Wondering what the benefit of leaving the lid off for 2-3 min before putting the lid on and letting it build pressure would have if i don't change the temp? What is EC? |
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hcjr
Junior Member
Posts: 54
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Post by hcjr on Jun 26, 2024 18:42:14 GMT
Doing a batch tonight. Going with 15% Trisol 15% EC and 70% cake flour. Going to go back to my 165C-170C. Wondering what the benefit of leaving the lid off for 2-3 min before putting the lid on and letting it build pressure would have if i don't change the temp? What is EC? What he’s calling EC is a product called Evercrisp produced by Modernist Pantry. It’s an additive you can put in a wet batter or dry flour mix and it keeps a fried product crisp longer without getting soft/soggy. |
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Post by justinalias on Jun 26, 2024 23:54:52 GMT
What he’s calling EC is a product called Evercrisp produced by Modernist Pantry. It’s an additive you can put in a wet batter or dry flour mix and it keeps a fried product crisp longer without getting soft/soggy. Thanks, I didn't know what EC stood for. I've looked up that product before but Modernist Pantry ships only in the US from what I can tell. I'm in Canada. |
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