the takeaway secret

Pretani

calisto wrote: »

I wouldn't be happy seeing Stavros do this in the kebab shop though! lol! :rotfl:

lol.....tobacoo and hummus flavoured kebab

fairymoneysaver

williacg wrote: »

Apologies if this question has already been posted, as I only spotted this thread today, and I'm afraid that I only managed to read part way through all of the posts - but has anyone tried the KFC chicken yet? as it's my absolute favourite, and despite the many claims of various recipes to be the real thing, it never quite is. Thanks for any tips.

Several people on here have tried it including myself. It is very nice but not quite KFC. On the advice of others on here I added a teaspoon of Chinese Five Spice to the dry ingredients and it tastes sooooo much better. It is probably the recipe I use the most and use it on cut up chicken breast too.

jackieb

calisto wrote: »

RE: Opening pitta without tearing them. This is my dirty secret...

After warming up, make two incisions on the ends of the top side and then blow through one of the holes. This will guarantee a nice unsplit pitta. Watch you don't burn your hand with the escaping steam.

It will balloon open, you can then slice the top open from one hole to the other.

I wouldn't be happy seeing Stavros do this in the kebab shop though! lol! :rotfl:

I open my pittas with an electric knife.

I've just read back and noticed someone was asking about opening shop bought pittas. I thought it was someone asking about the home-made ones. Sorry.

lurkey*is*here

I cut the top before I toast a pitta its hard to cut and open when its hot

kinkyjinks

I use scissors to cut open the top, use the point of the scissors to start the pocket then open the scissors to open the pocket out. Works every time. OH uses tongs to open the pocket.

sb44

fairymoneysaver wrote: »

Several people on here have tried it including myself. It is very nice but not quite KFC. On the advice of others on here I added a teaspoon of Chinese Five Spice to the dry ingredients and it tastes sooooo much better. It is probably the recipe I use the most and use it on cut up chicken breast too.

Do I take it this is the recipe on page 100?

Ta.

calisto

sb44 wrote: »

Do I take it this is the recipe on page 100?

Ta.

I think the KFC recipe demonstrated by the Guardian food critic is probably the best one I've tried. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed

One thing missing from his recipe is the amount of flour - i reckon it's enough for 2-3 cups of flour so I make it in a batch and store in a jar as I don't want to waste it!

I leave the chicken overnight in the fridge in a milk/water mix to cover it and find simmering the chicken in the milk for 15 mins instead of 20 gives a juicier chicken. I deep fry at 170C until the chicken starts to float or before it browns. About 6-7 minutes.

Much like many DIY makeaway recipes, it asks for the elusive "onion powder" which even Tim Hayward couldn't find. I simply omitted it as there are so many other herbs and spices it really couldn't make any difference.

But the most important ingredient, indeed the one in Kenny McGoverns book that doesn't make an appearance is good old MSG - available in massive bags at Chinese supermarkets everywhere.

Apparently the "original" KFC recipe did use all this lot, but the modern one is merely flour, salt, pepper and MSG. The real secret to proper KFC is a deep-frying pressure cooker. Just not available in the retail channel, though you could experiment with a Prestige at massive risk... lol!

sb44

calisto wrote: »

I think the KFC recipe demonstrated by the Guardian food critic is probably the best one I've tried. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed

One thing missing from his recipe is the amount of flour - i reckon it's enough for 2-3 cups of flour so I make it in a batch and store in a jar as I don't want to waste it!

I leave the chicken overnight in the fridge in a milk/water mix to cover it and find simmering the chicken in the milk for 15 mins instead of 20 gives a juicier chicken. I deep fry at 170C until the chicken starts to float or before it browns. About 6-7 minutes.

Much like many DIY makeaway recipes, it asks for the elusive "onion powder" which even Tim Hayward couldn't find. I simply omitted it as there are so many other herbs and spices it really couldn't make any difference.

But the most important ingredient, indeed the one in Kenny McGoverns book that doesn't make an appearance is good old MSG - available in massive bags at Chinese supermarkets everywhere.

Apparently the "original" KFC recipe did use all this lot, but the modern one is merely flour, salt, pepper and MSG. The real secret to proper KFC is a deep-frying pressure cooker. Just not available in the retail channel, though you could experiment with a Prestige at massive risk... lol!

It's the same one that I posted a link to way back in this thread.

I assumed it was one of the chicken recipes from the book, doh!

My daughter liked the chicken but I though it was a bit bland, I shall try adding the chinese 5 spice next time, cheers.

wishicouldaffordit

calisto wrote: »

I think the KFC recipe demonstrated by the Guardian food critic is probably the best one I've tried. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed

One thing missing from his recipe is the amount of flour - i reckon it's enough for 2-3 cups of flour so I make it in a batch and store in a jar as I don't want to waste it!

I leave the chicken overnight in the fridge in a milk/water mix to cover it and find simmering the chicken in the milk for 15 mins instead of 20 gives a juicier chicken. I deep fry at 170C until the chicken starts to float or before it browns. About 6-7 minutes.

Much like many DIY makeaway recipes, it asks for the elusive "onion powder" which even Tim Hayward couldn't find. I simply omitted it as there are so many other herbs and spices it really couldn't make any difference.

But the most important ingredient, indeed the one in Kenny McGoverns book that doesn't make an appearance is good old MSG - available in massive bags at Chinese supermarkets everywhere.

Apparently the "original" KFC recipe did use all this lot, but the modern one is merely flour, salt, pepper and MSG. The real secret to proper KFC is a deep-frying pressure cooker. Just not available in the retail channel, though you could experiment with a Prestige at massive risk... lol!

I bought my onion powder on eBay - decent sized resealable bag too.
http://cgi.ebay.co.uk/100g-Onion-Powder-SUPERB-Value-/300542364925?pt=UK_Home_Garden_Food_SM&hash=item45f9b88cfd

PasturesNew

There are many types of pitta bread and they all open (or not) easily (or not) in different ways. The best thing to do is to try different pittas until you find one that automatically opens up when it's in the toaster (yeah, I toast mine in the toaster). Rather than being "posh" and slitting them, I tend to just take a sharp knife to the top and cut the top off, I then quickly shove the piece I cut off into the pitta to wedge it open so it cools.