Topic: The Takeaway Secret

[joshallen2k]

Anyone wanting to know anything and everything KFC, go here: http://kfc.forumup.co.uk

This guy seems to have scientifically broken down the 11 herbs and spices...

[Peripatetic Phil]

Apparently, KFC use a pressure cooker with fat inside, instead of water. It's supposed to be a lot more risky but does anyone know why it's dangerous, before I try it? If pressure builds up, won't the release valves work as normal? Or do you risk the fat reaching some flash point with an explosion, or something?

George, we may not always see eye to eye, but I really would not want to have to visit you in hospital with third-degree burns after a pressurised fat explosion in your kitchen : if KFC do use a pressurised fat cooker, it will be of industrial strength and designed for the purpose, not a domestic unit intended solely for use with water.

** Phil.

[Peripatetic Phil]

Anyone wanting to know anything and everything KFC, go here: http://kfc.forumup.co.uk

Wow, there really was a Colonel Saunders; I always thought he was as fake as Mr H

[Gazza63]

I'm a member of the KFC forum and I think that the latest recipe posted by the guy who runs it and calls himself the colonel is about as close as you can get to the original colonel sanders recipe, however that is not what KFC corp serve up today in there stores, it is much more tasty than that.
 As for a domestic pressure fryer they are very rare , I have only seen two current manufacturers and they are expensive at 300-400 pounds, many of the members of the KFC site buy twenty five year old models from the U.S via ebay and pay around 30-50 though these could also be a safety factor, as for using a regular pressure cooker it is highly dangerous don't do it.

[George]

as for using a regular pressure cooker it is highly dangerous don't do it.

I know a lot of people say that, but why? I need to understand the process, in order to either abandon the idea, or build in safeguards.

[Peripatetic Phil]

a lot of people say that, but why? I need to understand the process, in order to either abandon the idea, or build in safeguards.

The purpose of a pressure cooker is not to increase pressure per se (for some foods, such as suet puddings, lower pressure rather than higher is to be preferred) but rather to raise the boiling point of the liquid contained therein (normally water).  At normal atmospheric pressure, oils intended for cooking cannot reach their flash point; artificially increase the temperature that they can achieve by increasing the pressure, and you also significantly increase the risk of their reaching their flash point. There is also a serious risk of the neoprene sealing ring being irreparable damaged at these temperatures, which in the worse case could allow near-boiling oil to escape down the side of the pan and onto the hot stove : not a pleasant thought !

Later : This link also emphasises the dangers, and points out that a pressure fryer (as needed for KFC-style dishes) is not the same thing as a pressure cooker.

** Phil.

[George]

Later : This link also emphasises the dangers, and points out that a pressure fryer (as needed for KFC-style dishes) is not the same thing as a pressure cooker.

Many thanks for the link to an interesting, if somewhat patronising, web page. I suggest that a pressure fryer is, in fact, almost the same as a pressure cooker. Sure, the domestic models of pressure fryer (many now deleted) have a safety bar across the top, but if the normal valves don't fail, the safety bar won't come into play. Also, damage to the seal and oil dripping down the side of the cooker would be the least of my concerns. I'm still not convinced and may give it a try, just to see what happens.

[peterandjen]

Blimey, i would'nt want to be anywhere near a pressure cooker full of oil if it went up.
Sounds like the sort of thing you see on mythbusters.
For a look at a commercial pressure fryer, try looking for links to "Man vs food" there's definately lots of them being used in kitchens in that series.

[Peripatetic Phil]

I'm still not convinced and may give it a try, just to see what happens.

If you must conduct this foolhardy and potentially life-threatening experiment, could you please first (a) let all of your pets out into the garden; and (b) forewarn your local fire brigade so that they can have an appliance fully manned and ready to act on receipt of your neighbour's telephone call (you won't be in any position to make one yourself).

Sincerely :
** Phil.

[JerryM]

George,

on this "fried" chicken i don't feel a need to go that extra mile. i have dedicated fryer for the chicken (and Bhajis) ie keep separate fryer for chips. also helps for the chicken and chips to arrive at the table at same time. i only use frozen chicken breast. it really does pass muster and all who taste are well impressed even more given the simplicity of the recipe.


Razor, ps have mucka in midlands originally from salford who must be twin - he too likes talking of greatness.