As a retired food chemist it brings to mind the motto of the food chemistry Laboratory "eat at home or die" words to live by. very professional presentation thank you.
Hi! I from Brazil and here in ALL the instruction manuals of ALL the domestic and commercial pressure cookers have written, among other recommendations, something like this: 1) Do not place the pressure cooker in a heated oven. 2) Never use the pressure cooker without water, as this would severely damage it. 3) Do not use this pressure cooker for pressure frying with oil. I talked to an engineer from a manufacturer about this and he said that only pressure cookers with an internal pressure of up to 15 psi and a maximum temperature of 120C (248F) are allowed in Brazil for domestic and commercial use. Only in industrial pressure cookers can higher temperatures and pressures be used. So, DISRESPECTING THE MANUFACTURE’S RECOMMENDATIONS AND SAFETY STANDARDS (in Brazil), you could fry chicken in a closed pressure cooker, as long as the oil temperature does not exceed 248F, which is the temperature that the pressure cooker and its components are prepared to withstand. At this temperature, the chicken would fry faster, but would not reduce the loss of juice as expected from a pressure fryer. In order to reduce the loss of juice (and seasoning), you would have to fry the chicken at a temperature above 212F, but well below 248F. Nowadays, the chicken is fried in a commercial pressure cooker at 106C (223F) as mentioned in the video. The question is: 1) Is a temperature of 223F enough to brown the chicken bread? 2) How to control the temperature of something that must be closed tightly? p.s., Different countries may have different standards. I hope this information can help someone.
I have the 10 quart Pressure Magic PC by Fagor which I use particularly for making pressure fried chicken. It cost over $200 (don't remember exactly). It is safe, but one must be careful to follow directions for its use accurately. It has a screw-down lid and heavy-duty gasket--both of which are necessary for safety and good results. To get the best flavor, I marinate the chicken pieces in seasoned buttermilk, bring them to cool room temperature, bread them and then fry, usually 4 pieces at a time. I have the cookbook that goes with it, which is important. This method makes the best fried chicken I have ever eaten, and it is really nice when you live in a small town where "fast food" is rarely available.
Not sure how this applies to my home cooking. A history lesson I guess....glad to see you back Jacob! I remember months ago you talking about some pizza lessons.
Eric G Well ... if anyone ever asks you why KFC chicken is so moist and tender, you can sound super smart when you explain to them the science behind it! Glad to be back; I'm going to start shooting video on various pizza recipes next week, so stay tuned.
Jacob, excellent job on the video! The production quality was top shelf, and the narration was spot on. As a creator myself, I am aware of the effort it takes to produce a quality video. I am now a subscriber because I'm looking forward to seeing what you come up with in the future. Thanks, Mike
Are 15 and 5 PSI (6:47) the correct numbers? Normal atmospheric pressure is 14.7 PSI so the first is only slightly more pressure and the second is actually significantly lower.
I'm mostly through this and wonder why you do not mention the Fagor pressure fryer? I have one. Works great. Yes, they do make pressure fryers for home chef's. As long as you mention kfc you should also point out "99x" spices from marion kay (one time supplier to and the easiest kfc spice clone). And mention that chick-fil-a chicken is a bit of sugar in a simple breading and pressure fried.
I got the Fagor pressure fryer as well. Never been able to make chicken taste like KFC. Seems every time I look on line some one claims they have the secret recipe. I have tried many recipe's few were good most were not so good. I spent a fortune on this pot. Not to mention all the spices an oil. I found one video on YT of a guy using the Fagor pressure fryer. I tried to contact him but never got any replies. IF I could get the chicken to taste really good I would do a video.
The Colonel himself said the pressure was actually 29 and 7/10th's PSI in another RUclips video. He did a demo of the process with Tennessee Ernie Ford and Minnie Pearl. I'm curious which pressure is correct.
atmospheric pressure at sea level is 14.7psi, so the colonel added that pressure to the pressure cooker's internal 15psi pressure to come up with that number.
Actually using home pressure cooker for frying chicken is quite safe if you know what you're doing. I'm using a 9L capacity stovetop home pressure cooker and put oil only about ⅓ of height of the sidewall. Bring it up to 375F, put the breaded chicken and wait for about 2 mins for it to brown slightly. Then close the lid and wait for 8-9 mins, release the pressure and open the pressure cooker. So far, that how I do my fried chicken ever since. Downside is you can only do a max of 5 pcs at a time. Texture is like KFC but the taste, sad to say isn't. But its ok. I never had the intention of doing a copycat of KFC anyway.
Fryer can be improved by incorporating a mechanism that can close off the bottom non-insulated part to clean out the bits that come off, maybe just a silicone rubber tube that collects the bits and can be clamped off.
vegetables will retain almost all their moisture, so something like tofu could be pressure-fried and remain soft inside while developing a thick fried crust. potatoes turn out like french fries on the outside and baked potatoes on the inside.
I fried in the pressure cooker, it’s fine as long as you don’t fill it with too much oil. (2 inches is enough) and instead of 400 start at 350, after a minute of browning seal the lid and lower the heat to medium. pressure fry for 10 minutes. So the total cook time is 11 minutes just like the Colonel’s. My chicken is finger lickin juicy! But I have to work on my flour blend though, it has to have the ability to not become soggy from all the moist juices coming out of the chicken
For your flour coating, try doing roughly equal parts AP Flour, Tapioca Starch, and Rice Flour. Never used it for pressure frying but it's basically my go to coating for any fried meat that I want to get extra crispy. Also, double frying helps, even though it's a bit of a pain. So after the first fry, drain on a wire rack and allow to cool for 10-20 minutes. Fry at 390F until crispy and a dark golden brown.
I've never understood what exactly creates the pressure in frying. With water you have the water going into steam creating pressure. With hot oil what expands to make pressure unless it is only the moisture in the chicken?
I was wondering the same thing as 'bigpardner'. Your response doesn't seem to explain it though and seems circular. You explained that the high pressure keeps the juices (water) from becoming steam and remaining sealed in the chicken. But, that very same water is needed to become steam in order to create the 15 psi of pressure.
The breading is moist; The chicken contains fluids; The first fry is open pot high temp, some moisture from the breading is released. As the lid is closed this moisture is trapped in the headspace above the oil. While the pressure is still low, escaping moisture continues to collect in the headspace and as the heat increases the molecules of steam excite and expand increasing the pressure. Some of the moisture in the chicken expands causing the meat to "puff up" somewhat, this displaces the oil around the chicken (ala Archimedes) this also increases the pressure on the headspace of the firmly sealed pot. Due to pressure equalisation within the pot, the moisture in the chicken cannot go anywhere so remains in the meat. The heat of this moisture cooks the chicken from within. When the pressure is released all the expanded moisture and molecules stop being so excited and clump closer together causing the chicken to, "de-puff" and the chicken is removed from the oil as quickly as practicable so that the breading doesn't get too soggy due to the lowering temperature of the oil. Hope that helps...
Thanks for this. I always thought the pressure was used to push for a higher temp of the oil - but, yeah, that would just burn the chicken outside and not finish it inside. Now I get it. woo hoo!
You were saying that back when the colonel was around he used chicken that was much older. Does that mean chicken, that had some size to it ? Today if you go to the grocery store and get chicken wings. One of those is about the size of a leg you would get from KFC. You could hide a KFC. wing behind a quarter. What I am getting at is they use really small pieces of chicken. I am guessing so they can cook it faster. Back then it may have been a value. Today it is a bad joke. Most good sized men today will eat 4 to 6 piece at one meal. A 12 piece meal runs about $30. If you were to spend another $5 -$8 you could go to Ryans and two could eat all the chicken and steak you want. I do like the taste of KFC but it is Nothing like I remember back in the 70's.
I'm not sure you have a point. But frying chicken in a skillet takes a long time. He also cut the chicken breast into 3 pieces, so all pieces could be done at the same time.
William Wynn I wholeheartedly agree, they have changed so much that it’s ridiculous and shameful if Sanders was alive today he would start firing people and get it back to what’s it use to be
KFC buys chicken by the pound, but sells them by the piece. It makes no economical sense for them to use larger chicken. The smallest available chicken from the slaughter houses usually go to these fried chicken places first.
+BYGDAWG1419 Its expensive too. but if you're doing that because you're putting up a fried chicken business then go ahead. It will pay off by itself if your driving your neighbors to be mad as hell because your fried chicken is so good. But if its for personal use, its not practical since you're going to seldom use it. Unless of course money is not an issue to you then by all means go ahead and buy it! Cheers.
It was just a thought at the time, but I never did get it. BTW, I have a cast iron pan that the cover is stuck to the pan .(don't ask!) How do you unstick the top? Can I put it in the dishwasher and hope the hot water can loosen it?
The dishwasher is the worst enemy of any cast iron pan. It will remove the seasoning and when it dries rust seeps in. You then have to re-season it again. What made the lid stuck to the pan? Is it rust?
Hello! No I never did get that expensive pressure fryer, but I saw a pan on EVINE live one morning that claims you can use it as a pressure fryer, Look at the video at www.evine.com under "Cook's Companion" Uni-Versa pan and let me know what you think...
Is pressure frying common on restaurants that sell chicken wings? Because I would assume WingStop of Bufallo Wild Wings uses pressure fryer, yet the collagen on those chicken wings are still tough. That's why I only eat home made hot wings instead of buying because eating restaurant bought feels like a chore.
Because the juice inside the meat is mainly water. For this juice to escape as steam, it must first reach the boiling point. When the boiling point is raised, it means the juices in the meat are allowed to get hotter before escaping. These hotter internal juices will cook the meat faster.
My sister worked at KFC An some got burned bad while cleaning the pressure fryer cause his manager didn't tell him too vent the pressure before opening he got messed up bad
arrbos RUclips did something funny with your comment because there was a link in there. But thanks for the heads up, I fixed the link to the show notes page.
I’m really surprised that such a small pressure increase will have a huge impact on a finished product. But I guess people dropping 15K on a commercial pressure fryer did side by side comparisons
I wish they have developed pressure fryers for the home, because I would like to make my own fried chicken at home without going out to eat it. I bet that I would save money that way. Also, I think that the only pressure cooker that allows you to, as they put it brown your chicken, and cook it under pressure, would be the Cuisinart, model number CPC 600. And that though I never used it, it’s definitely worth trying, because I do not have the money to invent, or for purposes of home and household use, reinvent the pressure fryer, using an identical design that to watch Colonel Sanders patented. In other words, my pressure fryer, if I was to develop one for household and home use, would have to work the exact same way, only on a much smaller scale. However, until then, meaning until I can pay money, enough money to invent such a contraption, I would at least want to experiment using Cuisinart one and only electric pressure cooker, model number CPC 600, as it does allow you to use oil, that where is the instant pot, or Insta pot, for short does not allow you to use oil. Besides, you’re not supposed to fill the pot all the way up with oil, perhaps just 1/3 of the way up the pot, as one gentleman in a RUclips video was pressure frying chicken. Except, I think he might’ve experimented with either a stovetop pressure cooker, or an electric pressure cooker, such as the Cuisinart: model CPC 600. I put it public comment in the box asking him, whether he used an electric or stovetop pressure cooker, what temperature did he reduce the cooker too, knowing that he started out at either 375 or 325 and how many pounds of pressure did he use once he reduced the heat. I hope to hear his response real soon. He has a video on RUclips. His name is Rick, like my name. But I think his last name is different from mine. I apologize for leaving such a long comment. And that I think you for your time.
They already have look up "chicken express pressure fryer" cost $500 usd which isn't bad considering a commercial henny penny pressure fryer costs about $30k brand new
Btw DO NOT use an electric pressure cooker to pressure fry it will 100% blow up you will have hot oil spattered all over your kitchen ceiling and you will never clean it up
James Tolmie Lots more videos to come. I've already shot a ton that I need to edit down, and I start shooting my pizza series next Wednesday, so stay tuned!
Hey thanks Nikola for the nice welcome back. It's been way too long, and I promise that this time there will be much more content to come. Look for great things to start happening in the next couple of weeks.
It is a little comfusing...when you close the lead...Pressure builds raising the waters boiling point to about 223 F ...what do you mean WATER we are frying with oil here, and you also are mansioning ...again boiling point of water. make corections or explain...
The henny penny cook's chicken in oil, the oil releases the moisture from the chicken (water) and creates steam, this steam is regulated with pressure valves & solenoid to ensure correct pressure & safety.
Industrial deep fryers should ALL be pressure, from used to working at a restaurant with a normal fryer it was just a bed of burnt crumbs in a pool of exposed oil that could have hair, dust, bugs, etc fall in it, and all that stuff just layered on the bottom to be scraped out by me and a whole $50 of oil to refill it all over again after the 1-2 months, and it was supposed to be changed out like after 3 weeks. Restaurants now are buying into a misconception half idea it seems.
@1:32 Let's not rewrite history. He did not come up with the seasonings (it was taken from *Miss Childress* - a person of color) and he did not invent/"draw up" the patent. *Winston Shelton* is known for developing the Collectromatic. He's also known for killing his business rival, *Matt Stewart*. He's a face.
This is not a novel idea nor is it dangerous- if you follow the rules needed for a pressure cooker. My grandmother has always pressure fried chicken for Sunday Dinner.
lilmozza Just shot a braised lamb shank video the other day. It was only natural after I shot a video on how to break down a whole lamb. Now I have to go back and edit everything down, so stay tuned!
ualuuanie Yes, they still do pressure fry the chicken (I'm a KFC cook, I know this). Fried chicken is deep fried regardless of whether it's pressure cooked or not.
They were better, but they were also tougher since they older. The older an animal gets, the more connective tissue it builds up, which makes the meat tougher. But, this usually will translate into better flavor as well.
Chicken from KFC is HORRIBLE. Since when KFC has juicy chicken? Maybe it was like that in the past. The only tasty thing in those chicken pieces is that super mega salty coating.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
As a retired food chemist it brings to mind the motto of the food chemistry Laboratory "eat at home or die" words to live by.
very professional presentation thank you.
As someone who has used pressure fryer for many years it was very informative to hear a succinct and informative explanation of the science behind it.
Absolutely.
Hi! I from Brazil and here in ALL the instruction manuals of ALL the domestic and commercial pressure cookers have written, among other recommendations, something like this: 1) Do not place the pressure cooker in a heated oven. 2) Never use the pressure cooker without water, as this would severely damage it. 3) Do not use this pressure cooker for pressure frying with oil.
I talked to an engineer from a manufacturer about this and he said that only pressure cookers with an internal pressure of up to 15 psi and a maximum temperature of 120C (248F) are allowed in Brazil for domestic and commercial use. Only in industrial pressure cookers can higher temperatures and pressures be used.
So, DISRESPECTING THE MANUFACTURE’S RECOMMENDATIONS AND SAFETY STANDARDS (in Brazil), you could fry chicken in a closed pressure cooker, as long as the oil temperature does not exceed 248F, which is the temperature that the pressure cooker and its components are prepared to withstand. At this temperature, the chicken would fry faster, but would not reduce the loss of juice as expected from a pressure fryer. In order to reduce the loss of juice (and seasoning), you would have to fry the chicken at a temperature above 212F, but well below 248F. Nowadays, the chicken is fried in a commercial pressure cooker at 106C (223F) as mentioned in the video.
The question is: 1) Is a temperature of 223F enough to brown the chicken bread? 2) How to control the temperature of something that must be closed tightly?
p.s.,
Different countries may have different standards.
I hope this information can help someone.
Thanks, Luis, yes, it answers a couple of questions I had. 😊
I have the 10 quart Pressure Magic PC by Fagor which I use particularly for making pressure fried chicken. It cost over $200 (don't remember exactly). It is safe, but one must be careful to follow directions for its use accurately. It has a screw-down lid and heavy-duty gasket--both of which are necessary for safety and good results. To get the best flavor, I marinate the chicken pieces in seasoned buttermilk, bring them to cool room temperature, bread them and then fry, usually 4 pieces at a time. I have the cookbook that goes with it, which is important. This method makes the best fried chicken I have ever eaten, and it is really nice when you live in a small town where "fast food" is rarely available.
how long do you marinate the chicken i heard over night is best
Does it make boasted chicken
@@laquannashipp2798 Yes, broasted.
I am planning to have my fried chicken business soon using the Henny Penny 😊
Not sure how this applies to my home cooking. A history lesson I guess....glad to see you back Jacob! I remember months ago you talking about some pizza lessons.
Eric G Well ... if anyone ever asks you why KFC chicken is so moist and tender, you can sound super smart when you explain to them the science behind it! Glad to be back; I'm going to start shooting video on various pizza recipes next week, so stay tuned.
Jacob, excellent job on the video! The production quality was top shelf, and the narration was spot on. As a creator myself, I am aware of the effort it takes to produce a quality video. I am now a subscriber because I'm looking forward to seeing what you come up with in the future. Thanks, Mike
Chef !!! Glad to see you back !! Awesome video graphics you outdid yourself!! Thank you !!
Are 15 and 5 PSI (6:47) the correct numbers? Normal atmospheric pressure is 14.7 PSI so the first is only slightly more pressure and the second is actually significantly lower.
Interesting fact from a late '80's KFC alumnus: the collected drop bits in the cold zone are what they use to make gravy. Subscribed.
That was a key ingredient for Col. Sanders as well. They're called 'cracklings'.
Those goes to filter😁
Very informational as usual. Glad to see you're back to your old racket Jacob. Keep up the good work.
GigaBoost Glad to see you're still around after my long absence. I start shooting more videos next week, so stay tuned.
This was super interesting! Thx for taking the time to make it
Really interesting and very well presented; thanks.
I'm mostly through this and wonder why you do not mention the Fagor pressure fryer? I have one. Works great. Yes, they do make pressure fryers for home chef's. As long as you mention kfc you should also point out "99x" spices from marion kay (one time supplier to and the easiest kfc spice clone). And mention that chick-fil-a chicken is a bit of sugar in a simple breading and pressure fried.
I got the Fagor pressure fryer as well. Never been able to make chicken taste like KFC. Seems every time I look on line some one claims they have the secret recipe. I have tried many recipe's few were good most were not so good. I spent a fortune on this pot. Not to mention all the spices an oil. I found one video on YT of a guy using the Fagor pressure fryer. I tried to contact him but never got any replies. IF I could get the chicken to taste really good I would do a video.
home version pressure fryers and supplier premade spice clone mixes FTW
Henny Penny fryers are made in Eaton Ohio just to the north of Cincinnati and to the west of Dayton
The Colonel himself said the pressure was actually 29 and 7/10th's PSI in another RUclips video. He did a demo of the process with Tennessee Ernie Ford and Minnie Pearl. I'm curious which pressure is correct.
atmospheric pressure at sea level is 14.7psi, so the colonel added that pressure to the pressure cooker's internal 15psi pressure to come up with that number.
Actually using home pressure cooker for frying chicken is quite safe if you know what you're doing. I'm using a 9L capacity stovetop home pressure cooker and put oil only about ⅓ of height of the sidewall. Bring it up to 375F, put the breaded chicken and wait for about 2 mins for it to brown slightly. Then close the lid and wait for 8-9 mins, release the pressure and open the pressure cooker. So far, that how I do my fried chicken ever since. Downside is you can only do a max of 5 pcs at a time. Texture is like KFC but the taste, sad to say isn't. But its ok. I never had the intention of doing a copycat of KFC anyway.
Chubby Luna look for 99x spices.
Glad to have you back
Thanks Ryan. Happy to be back.
Fryer can be improved by incorporating a mechanism that can close off the bottom non-insulated part to clean out the bits that come off, maybe just a silicone rubber tube that collects the bits and can be clamped off.
tkjho google winston collectramatic fryer, uses gravity and convection to do what you want.
Can I pressure fry chicken at home on a stovetop with a Presto pressure canner and pure lard?
Geez...Quite enlightening. Thanks, Jacob.
yep.really good share.
Great content and nicely explained. Thanks
Thanks for the video Jacob. So useful. Do think pressure frying oysters mushrooms will work?
Thank you great video! No music
Great educational video! I'll go see if I can't make my own pressure fryer now, thanks, Jacob!
Dale2505 Glad you enjoyed the video. Please don't make your own pressure fryer. ;-/
Good idea, i think I'll scoot off and make my own chicken.
I just want to know where I can buy one for in home use!
Amazing...thank you so much. What a useful resource
Very good video. How does pressure frying affect when you fry vegetarian stuff like tofu?
vegetables will retain almost all their moisture, so something like tofu could be pressure-fried and remain soft inside while developing a thick fried crust. potatoes turn out like french fries on the outside and baked potatoes on the inside.
I fried in the pressure cooker, it’s fine as long as you don’t fill it with too much oil. (2 inches is enough)
and instead of 400 start at 350, after a minute of browning seal the lid and lower the heat to medium. pressure fry for 10 minutes.
So the total cook time is 11 minutes just like the Colonel’s.
My chicken is finger lickin juicy! But I have to work on my flour blend though, it has to have the ability to not become soggy from all the moist juices coming out of the chicken
For your flour coating, try doing roughly equal parts AP Flour, Tapioca Starch, and Rice Flour. Never used it for pressure frying but it's basically my go to coating for any fried meat that I want to get extra crispy.
Also, double frying helps, even though it's a bit of a pain. So after the first fry, drain on a wire rack and allow to cool for 10-20 minutes. Fry at 390F until crispy and a dark golden brown.
Wow unbelievable video. Really well done.
Frilleon Thanks! Glad you enjoyed it.
normal psi is 14.7. going from 14.7 to 15 psi is that much of a change?
FINNALY A NEW VIDEO!!!!!
I've never understood what exactly creates the pressure in frying. With water you have the water going into steam creating pressure. With hot oil what expands to make pressure unless it is only the moisture in the chicken?
It's the steam being released by the meat.
I was wondering the same thing as 'bigpardner'. Your response doesn't seem to explain it though and seems circular. You explained that the high pressure keeps the juices (water) from becoming steam and remaining sealed in the chicken. But, that very same water is needed to become steam in order to create the 15 psi of pressure.
The breading is moist; The chicken contains fluids; The first fry is open pot high temp, some moisture from the breading is released. As the lid is closed this moisture is trapped in the headspace above the oil. While the pressure is still low, escaping moisture continues to collect in the headspace and as the heat increases the molecules of steam excite and expand increasing the pressure. Some of the moisture in the chicken expands causing the meat to "puff up" somewhat, this displaces the oil around the chicken (ala Archimedes) this also increases the pressure on the headspace of the firmly sealed pot. Due to pressure equalisation within the pot, the moisture in the chicken cannot go anywhere so remains in the meat. The heat of this moisture cooks the chicken from within. When the pressure is released all the expanded moisture and molecules stop being so excited and clump closer together causing the chicken to, "de-puff" and the chicken is removed from the oil as quickly as practicable so that the breading doesn't get too soggy due to the lowering temperature of the oil. Hope that helps...
@@TheHeraldOfChange thank you
@5:19 you say water, did you mean Oil?
water mean juice from chicken ~
6:45 I'm a KFC cook, and today chicken is pressure fried at about 11.5psi on average, not 5psi. Just a little fyi
Hello my friend...based on your experience a regulare fryer will be best or not?
Abdellatif Benazzouz It depends. Pressure frying and regular frying produce different results (e.g. chips are fried normally to make them crunchier)
there also popeyes in USA which they don't use pressure fryer
Great job
Does sugar can burn fried chicken??
Thanks for this. I always thought the pressure was used to push for a higher temp of the oil - but, yeah, that would just burn the chicken outside and not finish it inside. Now I get it. woo hoo!
great video, loved it!
This was a random thought I had and a perfect video that answered everything lol
just a big Thanks!
***** Thank you for being a fan. I appreciate you taking the time to watch my geeky videos.
Can I deepfry in my home pressure cooker?
You were saying that back when the colonel was around he used chicken that was much older. Does that mean chicken, that had some size to it ? Today if you go to the grocery store and get chicken wings. One of those is about the size of a leg you would get from KFC. You could hide a KFC. wing behind a quarter. What I am getting at is they use really small pieces of chicken. I am guessing so they can cook it faster. Back then it may have been a value. Today it is a bad joke. Most good sized men today will eat 4 to 6 piece at one meal. A 12 piece meal runs about $30. If you were to spend another $5 -$8 you could go to Ryans and two could eat all the chicken and steak you want. I do like the taste of KFC but it is Nothing like I remember back in the 70's.
I'm not sure you have a point. But frying chicken in a skillet takes a long time. He also cut the chicken breast into 3 pieces, so all pieces could be done at the same time.
William Wynn I wholeheartedly agree, they have changed so much that it’s ridiculous and shameful if Sanders was alive today he would start firing people and get it back to what’s it use to be
KFC buys chicken by the pound, but sells them by the piece. It makes no economical sense for them to use larger chicken. The smallest available chicken from the slaughter houses usually go to these fried chicken places first.
Loved the presentation.
warrkrymez Thanks, glad you enjoyed it!
Brother please tell us what is the alternative for this at home how can we use this science and cook just like kfc??
chicken bucket
Hello. Just watched your video and it was interesting. I'm thinking of getting a Fador stove top home pressure FRYER. Your opinion?
+BYGDAWG1419 Its expensive too. but if you're doing that because you're putting up a fried chicken business then go ahead. It will pay off by itself if your driving your neighbors to be mad as hell because your fried chicken is so good. But if its for personal use, its not practical since you're going to seldom use it. Unless of course money is not an issue to you then by all means go ahead and buy it! Cheers.
It was just a thought at the time, but I never did get it. BTW, I have a cast iron pan that the cover is stuck to the pan .(don't ask!) How do you unstick the top? Can I put it in the dishwasher and hope the hot water can loosen it?
The dishwasher is the worst enemy of any cast iron pan. It will remove the seasoning and when it dries rust seeps in. You then have to re-season it again. What made the lid stuck to the pan? Is it rust?
Hello! No I never did get that expensive pressure fryer, but I saw a pan on EVINE live one morning that claims you can use it as a pressure fryer, Look at the video at www.evine.com under "Cook's Companion" Uni-Versa pan and let me know what you think...
I don't know why it sealed shut, maybe because it sat on the stovetop for a while. I rarely used it.
Would this work for French fries?
Is pressure frying common on restaurants that sell chicken wings? Because I would assume WingStop of Bufallo Wild Wings uses pressure fryer, yet the collagen on those chicken wings are still tough. That's why I only eat home made hot wings instead of buying because eating restaurant bought feels like a chore.
Usually fried chicken isn't pressure fried if a more crispy outer coating is desired, so a lot of chicken wings aren't pressured fried, KFC included.
I doubt that commercially cooked chicken wings are pressure fried. They are simply deep fried and then tossed in the seasoned sauce.
Can you use an electric pressure cooker.?
This was brilliant, thanks Jacob!
why does raising the boiling point allow food to cook faster?
Because the juice inside the meat is mainly water. For this juice to escape as steam, it must first reach the boiling point. When the boiling point is raised, it means the juices in the meat are allowed to get hotter before escaping. These hotter internal juices will cook the meat faster.
@@JacobBurton thx
Would be great if you could buy smaller domestic pressure fryers for the home.
you can, you just have to look for them. you won't find them at wal-mart...
Outstanding!!!
So what if we want to make KFC at home with same texture and taste how to do??
My sister worked at KFC An some got burned bad while cleaning the pressure fryer cause his manager didn't tell him too vent the pressure before opening he got messed up bad
Your sister easily could have sued for compensation
Henny penny has a built is safety device that does not allow the lid to be opened until all pressure has been vented. 🤔
It's call Henny Penny Pressure Fryer
Popeye's does NOT use pressure fryer like it says in desc.
@Chris Jjjj Cockroach oil isn't bad as you think, now the bad oil is Gutter oil... that shit is out of this world...it's pure waste at that point.
arrbos RUclips did something funny with your comment because there was a link in there. But thanks for the heads up, I fixed the link to the show notes page.
Very interesting
Little tidbit. The gravy is ground up fry bits
I’m really surprised that such a small pressure increase will have a huge impact on a finished product. But I guess people dropping 15K on a commercial pressure fryer did side by side comparisons
I wish they have developed pressure fryers for the home, because I would like to make my own fried chicken at home without going out to eat it. I bet that I would save money that way. Also, I think that the only pressure cooker that allows you to, as they put it brown your chicken, and cook it under pressure, would be the Cuisinart, model number CPC 600. And that though I never used it, it’s definitely worth trying, because I do not have the money to invent, or for purposes of home and household use, reinvent the pressure fryer, using an identical design that to watch Colonel Sanders patented. In other words, my pressure fryer, if I was to develop one for household and home use, would have to work the exact same way, only on a much smaller scale. However, until then, meaning until I can pay money, enough money to invent such a contraption, I would at least want to experiment using Cuisinart one and only electric pressure cooker, model number CPC 600, as it does allow you to use oil, that where is the instant pot, or Insta pot, for short does not allow you to use oil. Besides, you’re not supposed to fill the pot all the way up with oil, perhaps just 1/3 of the way up the pot, as one gentleman in a RUclips video was pressure frying chicken. Except, I think he might’ve experimented with either a stovetop pressure cooker, or an electric pressure cooker, such as the Cuisinart: model CPC 600. I put it public comment in the box asking him, whether he used an electric or stovetop pressure cooker, what temperature did he reduce the cooker too, knowing that he started out at either 375 or 325 and how many pounds of pressure did he use once he reduced the heat. I hope to hear his response real soon. He has a video on RUclips. His name is Rick, like my name. But I think his last name is different from mine. I apologize for leaving such a long comment. And that I think you for your time.
They already have look up "chicken express pressure fryer" cost $500 usd which isn't bad considering a commercial henny penny pressure fryer costs about $30k brand new
Btw DO NOT use an electric pressure cooker to pressure fry it will 100% blow up you will have hot oil spattered all over your kitchen ceiling and you will never clean it up
Lovin this video...Thanks!
You mention boiling point of water vs fry oil. fyi
It is the water in the chicken.
please don't leave us again Chef
James Tolmie Lots more videos to come. I've already shot a ton that I need to edit down, and I start shooting my pizza series next Wednesday, so stay tuned!
CHEF IS BACK!
Hey thanks Nikola for the nice welcome back. It's been way too long, and I promise that this time there will be much more content to come. Look for great things to start happening in the next couple of weeks.
Jacob Burton Wellcome Back! Thank you for your videos :)
It is a little comfusing...when you close the lead...Pressure builds raising the waters boiling point to about 223 F ...what do you mean WATER we are frying with oil here, and you also are mansioning ...again boiling point of water. make corections or explain...
The henny penny cook's chicken in oil, the oil releases the moisture from the chicken (water) and creates steam, this steam is regulated with pressure valves & solenoid to ensure correct pressure & safety.
The best fried chicken is sold out of converted gas stations. So are pickled eggs, koolickles, and cajun cracklins...
This video is genius worth billion dollars 💵
Industrial deep fryers should ALL be pressure, from used to working at a restaurant with a normal fryer it was just a bed of burnt crumbs in a pool of exposed oil that could have hair, dust, bugs, etc fall in it, and all that stuff just layered on the bottom to be scraped out by me and a whole $50 of oil to refill it all over again after the 1-2 months, and it was supposed to be changed out like after 3 weeks. Restaurants now are buying into a misconception half idea it seems.
@1:32 Let's not rewrite history. He did not come up with the seasonings (it was taken from *Miss Childress* - a person of color) and he did not invent/"draw up" the patent. *Winston Shelton* is known for developing the Collectromatic. He's also known for killing his business rival, *Matt Stewart*.
He's a face.
Nobody cares.
The link at the end of the video (stellaculinary.com/fs10) does not seem to work. I've tried variants on it but haven't gotten in.
It’s genius and delicious 😋
This is not a novel idea nor is it dangerous- if you follow the rules needed for a pressure cooker. My grandmother has always pressure fried chicken for Sunday Dinner.
I’m building this
time to break out the welder and tear down a few scrap ovens. diy pressure fryer is where its at.
❤
He's back!!
More braising :)))
lilmozza Just shot a braised lamb shank video the other day. It was only natural after I shot a video on how to break down a whole lamb. Now I have to go back and edit everything down, so stay tuned!
I can't afford the Henny Penny
I use a WearEver Chicken bucket, low pressure fryer. 4 qt. It was 40 bucks on ebay!
unfortunately today's KFC doesn't even come close to the original.. in terms of ingredients and process
Jollibee use also use this
Got to get one,they start at $700
But now a days KFC does not pressure cook their chickens anymore right? They just deep fried right?
ualuuanie Yes, they still do pressure fry the chicken (I'm a KFC cook, I know this). Fried chicken is deep fried regardless of whether it's pressure cooked or not.
Now even I can 🥺
Welcome to the FBI watch list.
Don't worry, you were already on it. 😎
What a great video to commemorate your grand return :D
Thank you.
KFC KFC KFC!!
Da is zuviel Druck aufm Reifen, da kommt schon ne Schildkröte raus!
Why you keep swallowing when you're talking???
It's an inside joke that you'd only get if you listened to the podcast. ;-)
Chickens weren't tougher, they were probably better.
They were better, but they were also tougher since they older. The older an animal gets, the more connective tissue it builds up, which makes the meat tougher. But, this usually will translate into better flavor as well.
The mellow acknowledgment neurochemically hop because beaver obviously pray notwithstanding a elderly church. gray greasy great, electric belgian
Chicken from KFC is HORRIBLE. Since when KFC has juicy chicken? Maybe it was like that in the past. The only tasty thing in those chicken pieces is that super mega salty coating.
libertango maybe before they turned shit..
I heard after the 70s, it went downhill..
every time kfc changed corporate owners the quality has dropped.
KFC aint juicy those day. Only salty coating and dried meat.
Church Chicken is way juicy.