Text 23370, 125 rader
Skriven 2009-04-17 07:28:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: KFC
===============
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> I wonder what the difference between the Kentucky Fried Colonel
 DD> device and a Broaster (tm) is.

 DS> Patents and trademarks.  Harlan Sanders used to fry his chicken in an
 DS> iron skillet when he started his restaurant, but that takes half an
 DS> hour and he wanted faster turnover, so he started using pressure
 DS> fryers in 1939.  By the early 1940s, he'd come up with several
 DS> improvements of his own which he patented and designed into special
 DS> KFC pressure fryers.

Probably the main differences were in size of batch tolerated. I think the
limit on our "standard" broasters was 4 cut up chookens (32 pieces). Given the
11 minute processing time from raw to done a busy KFC would need a LOT of that
size to keep up with demand. I could be off-base wildly on this - but, my guess
makes a lot of sense to me.   Bv)=

 DS> I have no idea how they differ from Broasters, but the actual cooking
 DS> process is the same.

 DS> That being said, though, I don't like trying to pressure fry in a
 DS> standard kitchen pressure cooker.  I did it once or twice and the
 DS> time saved cooking the chicken wasn't worth the additional time
 DS> spent with cleanup or the huge amount of oil used for deep frying.
 DS> I get far better results making standard country-fried chicken in
 DS> a shallow covered frying pan, and it comes out just as crispy and
 DS> delicious - and has the benefit of making drippings for real chicken
 DS> gravy.

There is always that. My mother had a HUGE cast-iron skillet (16" diameter, 4"
sidewalls and a lid that weighed more than most 12" skillets by itself) which
she had picked up at a jumble sale in a church basement. It was never used for
anything but frying chicken and making gravy from the fat and gribbens.

I dunno what happened to that skillet - it may have been re-cast into an engine
block for a Morris Minor.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butter Chicken Thighs
 Categories: Poultry, Chilies, Marinades, Citrus
      Yield: 4 Servings
                          

MMMMM--------------------------CHICKEN--------------------------
      2 lb Chicken thighs; skinned, boned

MMMMM--------------------------MARINADE-------------------------
    1/4 c  Plain yogurt
    1/4 c  Lemon juice
      1 ts Ground cumin
    1/4 ts Cayenne pepper; or more
      2 ts Garam masala
      2 ts Ginger root; fine chopped
      2 ts Fresh garlic; fine chopped
    1/2 ts Saffron threads
           +=SOAKED IN=+
      2 tb Milk
    1/4 ts Ground fenugreek seeds * 
    1/2 ts Salt
      3    Drops edible red food
           - coloring **
      2 tb Melted butter; for basting

MMMMM---------------------------SAUCE---------------------------
      2 tb Melted butter
      2 ts Ginger root; fine chopped
      2 ts Fresh garlic; fine chopped
      2    Onions; fine chopped
      2 lg Tomatoes; seeded & chopped
      1 ts Ground coriander
      1 ts Ground cumin
      1 ts Cayenne pepper
      1 ts Garam masala
    1/4 ts Fenugreek seeds; ground
      2 ts Chopped green chilies
    1/2 ts Salt
      1 ts Sugar
      2 tb Milk
      1 tb Whole cilantro leaves;
           - chopped fine

  In a large bowl, whisk together yogurt, lemon juice, spices, 
  salt, cream and food coloring. Add the chicken, cover, and  
  marinade up to an hour. 

  Preheat oven to 375 degrees F. Remove the chicken from the 
  marinade. Preheat a skillet over MED-HIGH heat. Drizzle with 
  a bit of oil. Put the chicken in and cook it for 6 minutes 
  per side.

  Meanwhile, heat another skillet over MED-HIGH heat. Add the 
  butter and fry the ginger and garlic to golden brown. Add 
  the onions and saute over MED heat until they are browned 
  and softened. Add the tomatoes and cook until soft. Add the 
  spices and green chiles and cook, stirring, for 1 minute.

  Remove the chicken from the pan and add to the sauce. Saute 
  for 5 minutes. Add the salt and sugar. Increase the heat and
  slowly add the milk, stirring constantly. Simmer the chicken 
  on LOW for 5 minutes. Garnish with cilantro and serve with 
  rice, naan (flat bread) and a green veg.

  * Fenugreek seeds can be found at any Indian grocery store 
  or any good spice shop or specialty store.

  ** Edible food coloring can be found at any Indian grocery 
  store. If you can't find this, then use any red food coloring 
  from the supermarket that is used for cake decorating, but 
  make sure it has no sugar in it.

  Recipe adapated from Zack Katai, Penzeys One, Vol II, Issue 6

  Posted to ChileHeads Mailing List by Risa Golding

  Meal Master Format by Dave Drum - 17 April 2008

  Uncle Dirty Dave's Archives

MMMMM

... When you're through changing, you're through. - Bruce Barton
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