Recipes

[Mothertrucker]

I remember a "copy cat" recipe from about 35 years ago that used a  "Good Seasons" salad dressing packet in the recipe..Good seasons is pretty hard to find these days, and as i recall, it didnt taste much like the real thing, though it WAS pretty good.....Like it has been said, pressure frying is the key...

[momtochloe]

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@Mothertrucker wrote:

I remember a "copy cat" recipe from about 35 years ago that used a  "Good Seasons" salad dressing packet in the recipe..Good seasons is pretty hard to find these days, and as i recall, it didnt taste much like the real thing, though it WAS pretty good.....Like it has been said, pressure frying is the key...

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@Mothertrucker oh good heavens I haven't heard the words "Good Seasons" salad dressing in years . . .

Evine has their large Flip Pan as their TS today and Deb said she is going to post her pressure frying fried chicken recipe on her Facebook page (not sure if she meant her page or the Flip Pan page).  If I can find it I'll post it as I bet it would be delicious!

[Chicagoan]

Mary you must be a Chicagoland girl.... love White Fence Farm

[Mary Bailey]

@momtochloe @Chicagoan  

Yes! I am right down the road from the original White Fence Farm in Romeoville.   Less than 10 minutes away. We mostly pick up. and get it WFF every 3 or 4 weeks. 

Our sons loved the petting zoo & inside there is a museum with vintage cars and other items.  The steak and white fish is also great.

[momtochloe]

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@Mary Bailey wrote:

@momtochloe @Chicagoan  

Yes! I am right down the road from the original White Fence Farm in Romeoville.   Less than 10 minutes away. We mostly pick up. and get it WFF every 3 or 4 weeks. 

Our sons loved the petting zoo & inside there is a museum with vintage cars and other items.  The steak and white fish is also great.

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Oh sorry @Mary Bailey I got lost in what was the real intention of the thread (duh!) . . . yes I would love a copycat of their recipe but I think it's that pressure cooking that does the trick along with their spices.

Evine has one of their Flip Pans as their TS and Deb Murray said she would post her recipe for pressure cooking in the pan so I am looking forward to finding and hopefully trying it!

That petty zoo is the best . . . there I was wobbling around in my high heels and suit petting llamas and cows waiting for my chicken . . . tee hee!

[Mary Bailey]

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@momtochloe@   mtc wrote:

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That petty zoo is the best . . . there I was wobbling around in my high heels and suit petting llamas and cows waiting for my chicken . . . tee hee!

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you in your heels & suits, then there is me

in my gardening clothes & no make up  , hoping I don't run into anyone I know! LOL   I grew up here

[momtochloe]

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@Mary Bailey wrote:

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@momtochloe@   mtc wrote:

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That petty zoo is the best . . . there I was wobbling around in my high heels and suit petting llamas and cows waiting for my chicken . . . tee hee!

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you in your heels & suits, then there is me

in my gardening clothes & no make up  , hoping I don't run into anyone I know! LOL   I grew up here

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Oh trust me my friend @Mary Bailey I would have more than happily traded my getup for gardening clothes and no make up . . . . yeppers!

[Just Bling]

thanks for the recipe but talking about the daily mail uk.....

google japanese pole vaulter (olympics) and you'll get a laugh, never saw that story anywhere else and it comes with pics...you'll be sending that story to everyone you know.

[depglass]

Following up on Kachina624, I worked at KFC in the middle 60's.  The chicken was freshly breaded in the flour with the secret mix that came in paper bags.  The thing no one can duplicate is it was then cooked in large tall pressure cookers filled with some sort of fat, the type escapes me now, probably an oil, maybe a solid shortening.  Bits of skin and bones were allowed to settle on the bottom to make chitlin gravy.  The chicken was drained for exactly 20 minutes and put into a warming oven.  I do know they no longer make chitlin gravy, but how much of the original process remains is unknown to me.  I've never had KFC in my life that was as good as that from 1965. 

[Marp]

I have found the best way to maintain proper frying temperature when using a pot/pan is to use an induction burner.  Temperature recovery is almost instant when adding whatever protein is being fried.