NOTE: Originally posted 23rd October, 2008 under the general 99-X testing thread - Reposted here for the easy access of our respected members!
For the very first time, I am intending to cook up a batch of 99-X today... I've been reading your posts intently guys, and I've decided to go a middle route of sorts. Whilst the "official" mixing ratio demands 3 tsps of 99-X per 1 Cup of Flour, it seems obvious that to many here it is insufficient... So, I've decided to go with 4 tsps of 99-X per 1 Cup of Flour.
Regarding the salt, well... I've decided to do something different there as well. I have several guests coming over tonight, and seeing as I've never utilized "fine flake salt" before now, I've decided to stick with regular table salt for this first attempt as I'm most familiar with it through my many trials.
When adding table salt, or rather, when I decided what qty to mix with 3 Cups of flour, I also took into account that - unlike my own personal spice mixes - 99-X comes with some small amount of salt already mixed in with the spices...
I estimate (roughly now...) that there is at least 1/8 of a tsp of fine flake salt to 1 regular tsp of 99-X spice mix... Now, as I'm mixing up 12 tsps of 99-X (with my 3 Cups of Flour) that works out to be roughly 1.5 tsps of pre-mixed salt already in the mix (overall), so I have added 5 tsps of salt to the mix (I normally add between 6 and 7 tsps of salt per batch...)
As well... after reading Charlies' recent post about the "right" breading flour (his recommendation is Self-Rising Flour), I have decided to use a half/half mixture of both regular A.P Flour and Self-raising...
So, here's the break down of my first attempt:
12 tsps 99-X
5 tsps of Table Salt
1.5 Cups of A.P Flour
1.5 Cups of S.R Flour
3 Litres (0.8 Gallons) of Crisco Vegetable Oil
4kg (8.8 lbs) of Chicken (Legs, Thighs and Breasts)
Note: I prepared two equal batches of the above for a total of 6 Cups of Breading... After breading 4 kilos (8.8 pounds) of chicken I was left with 2 Cups of Breading.
9 Litre (9.5 Qrts) Bergner Pressure Fryer
Cooked up the total amount of chicken in 4 batches...
1st Batch: 4 legs & 4 thighs (1.25kg - 2.7 lbs) for a total of 12 minutes (including 2 minute browning time)
2nd Batch: 4 legs & 4 thighs (1.25kg - 2.7 lbs) for a total of 12 minutes (including 2 minute browning time)
3rd Batch: 750 grams (1.6 lbs) breast nuggets for a total of 6 minutes (including 2 minutes browning time)
4th Batch: 750 grams (1.6 lbs) breasts nuggets for a total of 6 minutes (including 2 minutes browning time)
EDIT: Taste-verdict to follow shortly... Wink
Oh, and naturally, seeing as this is my first cook-off with 99-X I will not be adding anything else to the mix... nothing, nada, zip Wink I intend to add other spices and herbs (as recommended by others here) in the next 99-X cook-off.
Well, it's 2pm here, and my preparations are well underway, so wish me luck all!
I have decided to wait till I cook up 99-X at least one more time before I give my "official" taste-verdict on it. Suffice to say, I am most impressed with it... even more than I ever thought I would be!