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Thread: Trisol for Holding Fried foods

  1. #11
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    Chef Niloc's Avatar
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    The pro-one we had was a Broaster but I was looking into getting the Fagor for my home
    http://www.pro-selections.com/product.cfm/25931/

    I brine in salted butter milk for a hr or 2, then let it dry out in the walkin over night, , dust with wondra flour then frying in peanut oil or Crisco.

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  3. #13
    Senior Member Mucho Bocho's Avatar
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    Chef Niloc darn you for sharing that link. I researched a Broaster but the cooking vessel went extinct in the 70's. I actually could use an 8 QT
    One thing you can give and still keep...is your word.

  4. #14
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    Thanks for the feedback. Sounds awesome. Not sure if all cooks have a a Achilles heel but I'm sad to say mine has been fried chicken. I've tried everything, shallow fry, deep fry, cooking at 325, 350 and 375. Tried sous vide the chick before battering, tried corn starch, House Autry batter, Cauputo Flour. I've made: Altons, Paula's, Thomas's and Ina's fried chicken recipe and same poor results. Fry in a lodge chicken fryer with a peanut oil mother. I've used beer, milk, buttermilk, vodka for wet. Brined in salt solution and hot sauce. I've used whole eggs and egg whites only...

    There is always something that goes wrong:
    1.) Too crunch, crust is hard like tree bark
    2.) Batter doesn't adhere and flakes off
    3.) Over cooked outside, inconsistent insides.

    Very few cooking techniques intimidate me, but I've made hundred of fried chicken attempts and at the end of the day, I can still go to Bojangles for better fried bird. Any tips, tricks or advice for this pork chicken cooker would be welcomed.

    Break down 3.5# birds with the bone on. Marinate overnight in buttermilk with garlic powder, onion powder, thyme, paprika, salt, pepper and a tiny bit of cayenne. Now remove from Marinade and shake off excess then toss with seasoned flour (basically the same seasonings as earlier ) separate the white and dark meat and fry at 275 degrees. Drumsticks and thighs are about 8 minutes, breasts take about 12, wings are like 5. Now leave at the room temperature during service and turn fryer up to 300 and just put 1 each, breast, thigh, drum, wing down in the grease for 2 minutes. Serve with and buttermilk biscuit dressed with a red eye gravy. Perfect.
    Starting this harvest I'm a starving startling artist/
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  5. #15
    Senior Member stopbarking's Avatar
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    Catered a wedding today with no place to cook on site and by using half potato starch and half AP I kept fried chicken crispy for about 2 hours in a cambro hotbox. Too bad I had to hold it for 3 before serving. Sometimes I hate catering. I'll give this trisol thing a shot next time.

  6. #16
    Senior Member Mucho Bocho's Avatar
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    Thanks Rick!. I'll give it a try, twice fried chicken huh? Nice


    Quote Originally Posted by ThEoRy View Post
    Break down 3.5# birds with the bone on. Marinate overnight in buttermilk with garlic powder, onion powder, thyme, paprika, salt, pepper and a tiny bit of cayenne. Now remove from Marinade and shake off excess then toss with seasoned flour (basically the same seasonings as earlier ) separate the white and dark meat and fry at 275 degrees. Drumsticks and thighs are about 8 minutes, breasts take about 12, wings are like 5. Now leave at the room temperature during service and turn fryer up to 300 and just put 1 each, breast, thigh, drum, wing down in the grease for 2 minutes. Serve with and buttermilk biscuit dressed with a red eye gravy. Perfect.
    One thing you can give and still keep...is your word.

  7. #17
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    Reminds me of the better French fry recipes. We had a restaurant called Whitey's that had the best broasted chicken. Damn good onion rings too. I'm guessing they broasted them too. Man I miss that place.

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