Text 23445, 124 rader
Skriven 2009-04-15 09:59:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: KFC  90415
==================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> Talking of origins, I tried this, and melted the fusible 
 GJ> plug in the pressure cooker, which resulted in quite a 
 GJ> mess.  The chicken does not contain enough water to 
 GJ> develop full cooking pressure before the temperature 
 GJ> of the cooker reaches danger point.  Somehow, more water
 GJ> needs to be introduced so that equilibrium can be maintained.  
 GJ> It is possible that KFC use a separate steam boiler connected 
 GJ> to the container of the oil and chicken(s).  If anyone has had 
 GJ> intimate knowledge of the Colonel, could they advise?

 DS> KFC has always used commercially-sized pressure cookers, 
 DS> without separate steam boilers.

 DS> The amount of moisture in a chicken is sufficient for pressure
 DS> frying.  That isn't the issue here.  This part, however, is:
 
 GJ>    Bring oil in pressure cooker over medium heat to about 
 GJ>    400 deg F.

 DS> 400 F?  Madness.  There's your problem.  Try 350.  Start timing
 DS> as soon as the lid is on and locked.  You don't say what kind
 DS> of pressure cooker you use; I use the kind with a weighted pressure
 DS> regulator which keeps the kettle at 10 pounds pressure.

Thanks for the info on KFC.   Unfortunately I do not have a
temperature-controlled pressure cooker.  Its only regulator is the
jiggly weight.  I think that maintains about 15 psi pressure, which
corresponds to an equilibrium steam temperature of less than 350F
(just guessing, as I can't find my book of steam tables).  What
happened when I tried it was that the amount of moisture in the
chicken was insufficient to maintain the steam in a saturated state,
and so it superheated until the fusible plug blew.

 DS> I've actually cooked this kind of chicken, using an almost identical
 DS> method as this.  You might want to cut down on the amount of oil, too,
 DS> because the oil foams up when the chicken goes in and wants to 
 DS> overflow onto the stove.  6 cups sounds like too much.

Yes, I used a much smaller amount.  I like the concept of "pressure
frying", which probably had much to do with the original good
reputation of the Colonel's chooks.  Maybe I'll have another go at it
one of these days.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pressure Cooking Beans
 Categories: Information, Vegetables, Basics
      Yield: 1 Info file
 
MMMMM-------------------PRESSURE COOKING BEANS------------------------

MMMMM--------------------------SEE ALSO-------------------------------

MMMMM------------------DRIED BEAN COOKING TABLE-----------------------
 
  1. Place the material to be cooked in the cooker.  Fill no more than
  half full of food and water.  Remember to use fresh water, not the
  soaking water.
  
  2. Add at least 1 Tablespoon oil to prevent the contents from foaming
  up when they begin to boil, and any seed coats from clogging the
  steam valve.
  
  3. Place the cover on securely.
  
  4. Heat to boiling. Let steam escape for one minute.
  
  5. Place the cover on securely.
  
  6. Set the cooker on high heat until the pressure regulator begins to
  rock gently. Start counting cooking time.
  
  7. Reduce heat to maintain a slow, steady, rocking motion of the
  pressure regulator.
  
  8. Cook the beans until tender. Recommended cooking times are only
  approximate because of the age of the bean, soaking time, water
  hardness, type of bean, etc... The following are recommended cooking
  times.
  
  a) Hardest Beans: Soybean
     At  15-lb pressure--cook for 25-30 minutes
  
  b) Hard beans:  great northerns
                  kidney beans
                  whole Peas
                  red beans
                  black beans
                  garbanzos (chickpeas)
                  brown beans
     At 15-lb pressure--cook for 10-15 minutes
  
  c) Soft Beans:  lima beans
                  pink beans
                  pinto beans
                  navy beans
    At 15-lb pressure--cook for 10 minutes
  
  d) Softest Beans: split peas
                    black eyed peas
                    lentils
     (soaking unnecessary)
    At 15-lb pressure--cook for 6-10 minutes
  
  If your pressure cooker only goes to 10-lbs, double cooking times.
  
  9. At the end of the cooking period, or if you want to check beans,
  totally reduce the pressure by turning off heat and releasing
  pressure valve. There is less risk of skin breakage if pressure
  releases slowly. As soon as the pressure has completely dropped, and
  no more steam is escaping from release valve remove the cover.
  
  Original Source not noted on file
 
MMMMM
 


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 * Origin: Braintap BBS Adelaide Australia (3:800/449)