I was a member on the same forum this guy was .. he has the same pressure fryer as I have ... The name is " Rapid Chef Supercooker" .. Mine is the 10Qt and cost about $400US shipped to Japan.
I just made your recipe, it tastes very close, as a matter of fact much better! It took me forever to prep and all that but it was worth it. I made it for the Navy Chiefs event and it was the talk of the event! Thank you very much, I felt very special today!
ok cool ill try btw bro... i have the kfc breading mix with me (their seasoned flour)!!! my ex that works at kfc gave me some.. any ideas on what i should do from this point???????????????
I don't have a particular recipe in mind so far that I can say is 'close' to the OR. I developed a recipe called Batch #3 that everyone likes but it's not it. Also, this video belongs to Deaddog, one of the researchers.
Oh ok cool bro. Do you have a specific batch you cook frequently that sort of emulates the recipe? Like your own, or Lumpy's? Any specific one? And the ratio for the ingrediants... do you have them for this video?
I used to deliever chicken parts to KFC years ago. I asked them for the recipe and he showed me the bag it comes in but wouldn't let me read the packing. I noticed back then they used to put the chicken parts in water with an aerator. I asked then why and they said it puffs up the chicken by injecting air into the meat. Then when the pressure builds up, the air is forced out and hot grease naturally fills its place, making it cook that much quicker. Plus it tenderizes the meat. Not like today
After a similar 25 year investigation, I have determined that chicken is one of the other ingredients in KFC.
ReplyDeleteNah, It can't be that dangerous. It'd be dangerous if it was corporate.
ReplyDeleteLooks Dangerous to make
ReplyDeleteIf you live in the USA .. Talk to Pro-Select .. and sorry it is not the Rapid Chef, it is the Pressure Magic by Fagor ...
ReplyDeleteThanks man, I'm appreciate it.
ReplyDeleteI was a member on the same forum this guy was .. he has the same pressure fryer as I have ... The name is " Rapid Chef Supercooker" .. Mine is the 10Qt and cost about $400US shipped to Japan.
ReplyDeleteI just made your recipe, it tastes very close, as a matter of fact much better! It took me forever to prep and all that but it was worth it. I made it for the Navy Chiefs event and it was the talk of the event! Thank you very much, I felt very special today!
ReplyDeletePlease tell me the brand of this pressure cooker! :)
ReplyDeleteAlso high Blood pressure, salt doesn't help, a'm i screwed?
ReplyDeleteAnyway to dis the M.S.G?
ReplyDeleteTotally allergic!
ok cool ill try btw bro... i have the kfc breading mix with me (their seasoned flour)!!! my ex that works at kfc gave me some.. any ideas on what i should do from this point???????????????
ReplyDeletei have the kfc breading mix with me (their seasoned flour)!!! my ex that works at kfc gave me some.. any ideas on what i should do from this point?
ReplyDeletehey bud... i tried to login and now it says 'You have specified an incorrect or inactive username, or an invalid password.'
ReplyDeleteI don't have a particular recipe in mind so far that I can say is 'close' to the OR. I developed a recipe called Batch #3 that everyone likes but it's not it. Also, this video belongs to Deaddog, one of the researchers.
ReplyDeleteWhich one can you say is the closest in your website?
ReplyDeleteOh ok cool bro. Do you have a specific batch you cook frequently that sort of emulates the recipe? Like your own, or Lumpy's? Any specific one? And the ratio for the ingrediants... do you have them for this video?
ReplyDeleteNo
ReplyDeleteNo I haven't tried it.
ReplyDeleteDo you have skype friend?
ReplyDeleteHave you tried this recipe yourself? And if you did,, did it come close to the OR?
ReplyDeleteIt was tried by many. Did you know Lily Marlene's email to me in Nov 2009 with the recipe started a Vanilla Bean craze. true story.
ReplyDeleteI used to deliever chicken parts to KFC years ago. I asked them for the recipe and he showed me the bag it comes in but wouldn't let me read the packing. I noticed back then they used to put the chicken parts in water with an aerator. I asked then why and they said it puffs up the chicken by injecting air into the meat. Then when the pressure builds up, the air is forced out and hot grease naturally fills its place, making it cook that much quicker. Plus it tenderizes the meat. Not like today
ReplyDeleteHave any of you guys tried Lily Marlene's Secret Recipe (copycat of O.R.)?
ReplyDeleteSooooooo excited.. BTW did you receive my PM bud? :)
ReplyDeleteSending you a pm bro
ReplyDelete