Total Deep Fried Pressure Contraption Finally Revealed

[IrezumiKiss]

Pop culture iconoclast Colonel Sanders' collective foodtopian mart bubble of the immutability of America's prominently franchised "KFC" community has been burst:

https://bestseekers.com/wp-content/uploads/2016/04/Hamilton-Beach-35021.jpg

or, you could continue doing it the classic and inexpensive way:

https://media.tenor.com/images/acd01f5f88149726fdd8fafc7c1943d3/tenor.gif

either way, it's all yums.

https://media.tumblr.com/tumblr_m6g5u0Xhun1rrdwdy.gif

 

[Matthew Craig]

Those things are a pain in the ass to clean.

 

[thør]

And after you repair a commercial one, you'll never eat fried chicken at that establishment again.

 

[Saint Peter]

Those things are a pain in the ass to clean.

this

And after you repair a commercial one, you'll never eat fried chicken at that establishment again.

and that

 

[adrina]

Best way to fry chicken.

Start in:

https://i5.walmartimages.com/asr/b9014084-be9b-4b07-9c4e-4b5e9fd5af0e_1.8c7659cc107c562ffe5d89387953acdc.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF

Finish in:

http://www.lg.com/us/images/cooking-appliances/md05774127/md05774127-350x350.jpg

 

[IrezumiKiss]

Best way to fry chicken.

Start in:

https://i5.walmartimages.com/asr/b9014084-be9b-4b07-9c4e-4b5e9fd5af0e_1.8c7659cc107c562ffe5d89387953acdc.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF

Finish in:

http://www.lg.com/us/images/cooking-appliances/md05774127/md05774127-350x350.jpg

Really? Hmmm...how does this work? Wouldn't the pot be enough once you take the pieces out to drain?

 

[adrina]

You fry in the big pan to get the skin nice and golden brown and delicious. But bone in pieces often take longer to cook than what can be done in a shallow fry. So once they come out from the fry, you put them on a baking sheet and finish them in the oven so it continues cooking on the inside but doesn't overcook the surface.

Many restaurants will do the same thing with steaks - start them in the pan and finish them in the oven.

 

[Aquagal]

I only do wings and legs so I get more uniform sized pieces to cook all the way through. They fry up excellent in the fry pan and then drain on a rack.

I can't imagine getting a baked steak. Gross.

 

[adrina]

I only do wings and legs so I get more uniform sized pieces to cook all the way through. They fry up excellent in the fry pan and then drain on a rack.

I can't imagine getting a baked steak. Gross.

A lot of people will cut breasts in half for that reason.

You may have in a restaurant - assuming you have ordered steak - and never known it.

 

[Aquagal]

Maybe. I'm picky about my steak, so I rarely would order one unless I was near my hometown and knew it was cooked on an oak barbie. Still, a med rare rib eye in an oven would be poor chefing in my opinion.

 

[adrina]

Maybe. I'm picky about my steak, so I rarely would order one unless I was near my hometown and knew it was cooked on an oak barbie. Still, a med rare rib eye in an oven would be poor chefing in my opinion.

It's much more common than you would think.

Eh, ribeye is over-rated.

 

[Bookishleigh]

It's much more common than you would think.

Eh, ribeye is over-rated.

http://www.reactiongifs.com/r/crwdc.gif

 

[pointless]

fuck kfc. give me popeyes.

 

[adrina]

fuck kfc. give me popeyes.

Maryland's.

 

[pointless]

i have no idea what that is. neither does google. i mean, unless you meant the state. google is pretty sure you meant the state.

 

[Aglaopheme]

Google Maryland's chicken.

 

[Aglaopheme]

I've never heard of finishing fried chicken in the oven, but I rarely fry chicken at home. I do prepare my steaks that way often, though.

 

[pointless]

well, it exists. i'll give you that. apparently there's even one in michigan in a city i'd never heard of until today. i'll stick with popeyes.

 

[adrina]

well, it exists. i'll give you that. apparently there's even one in michigan in a city i'd never heard of until today. i'll stick with popeyes.

Where's your sense of adventure?

 

[pointless]

i'm not driving nearly four hours for some chicken when popeyes is maybe two miles away.

 

[thør]

fuck kfc. give me popeyes.

Roscoes!

The southern fried chicken there is awesome.

 

[IrezumiKiss]

i'm not driving nearly four hours for some chicken when popeyes is maybe two miles away.

Road trip, man! It's still summertime.

Gin up a good 24-hour-long mixtape on the iPod or whatever, put the windows down and go get that Maryland's chicken! Then motel it for the night, go back and get a basket for the road and drive home!

 

[Hypoxia]

Road trips. Almost everything is a road trip here. It's a mile over for sandwiches and pizza and booze, four miles down the road for Chinese, another four for burgers, another four for OK breakfast and great ice cream and lousy Mexican and worse burgers. Fried chicken? Down in the county seat, twenty mountain miles away. No wonder I have to microwave White Castle sliders, eh?

 

[Colonel Hogan]

Pop culture iconoclast Colonel Sanders' collective foodtopian mart bubble of the immutability of America's prominently franchised "KFC" community has been burst:

https://bestseekers.com/wp-content/uploads/2016/04/Hamilton-Beach-35021.jpg

or, you could continue doing it the classic and inexpensive way:

https://media.tenor.com/images/acd01f5f88149726fdd8fafc7c1943d3/tenor.gif

either way, it's all yums.

https://media.tumblr.com/tumblr_m6g5u0Xhun1rrdwdy.gif

For SHAME, Zumi!!! That plastic piece of junk is nothing more than a common electric deep fat fryer.

As a native-born son of the bluegrass who is familiar with the KFC origins story and once briefly met Colonel Harland Sanders and actually set foot in his home on a journalistic mission, I can tell you that the not-so-secret cooking process has the added element of pressure:

As recounted by Josh Ozersky in his book Colonel Sanders and the American Dream, restaurant owners “could serve a dish called Colonel Sanders’ Kentucky Fried Chicken in exchange for a nickel for each chicken they sold, and they had to buy the equipment and special recipe (a pressure cooker and the seasoned flour) from Colonel Sanders himself.” The seasoning is what’s famous today, but the pressure cooker is what’s important.

Pressure frying is based on the same principle as the then-new technology of pressure cooking. By fitting a pot with a very tight lid, you can create a high-pressure environment in which the boiling point of water is raised above its normal 212 degrees Fahrenheit. With the water hotter than normal, tough cuts of meat that normally require long braising times can be done relatively quickly. After a brief surge in popularity in the 1940s, pressure cooking rapidly fell out of favor with American homemakers, largely because early models were fairly dangerous and explosion-prone.

Filling the pressure cooker with hot oil rather than water only ups the danger factor. Today’s fast-food chains use specially designed pressure fryers to ensure safety, but Sanders seems to have simply encouraged his clients to live dangerously. At high pressure, you can fry chicken pieces with much less time or oil than standard methods would allow. That turned on-the-bone fried chicken into a viable fast food product, years before the processed chicken revolution that gave us various chicken nuggets and patties.

http://www.slate.com/articles/business/when_big_businesses_were_small/2013/10/kfc_origins_a_roadside_diner_became_a_global_phenomenon_thanks_to_a_little.html

THIS is the "iconoclastic, immutable foodtopian" device that introduced fried chicken as a worthy competitor in the commercial fast food industry.

http://archive.wattis.org/sites/default/files/images/2011/03/859.jpg

 

[EternalFantasies]

Yep. Colonel's correct.


And I eat fried chicken once a year. Sometimes once every two years. You crazy sumsbitches.