Holding oil temperature
Where the heat actually goes when cold chicken hits the oil, why a batch drops the temperature further than expected, and how to bring it back before the crust sets pale.
Los Angeles kitchen support
Contact Dave's Hots Chickens
Recipe questions, feedback on a step that did not work, or support with a download: send a message and it gets read. This is a small operation, so replies come from someone who actually cooks the Hots chicken recipes.
Phone
+1-323-555-0198Address
4820 W Sunset Blvd, Los Angeles, CA 90027, USA
Office hours
Monday to Friday: 9:00 AM – 6:00 PM
Write about the technique, and you get a real answer
Technique questions are the most common, and the most useful. If a batch came out greasy, pale, or bland, describe what you did and what happened, and you will get a specific answer rather than a general tip. Feedback on a recipe that needed clarification is welcome too, since that is what drives revisions.
If something went wrong with a purchase or a file will not open, include the email address you used and the approximate date. That is enough to find the record and sort it out. Please do not send payment details through the form. Nobody here needs them and they should not sit in an inbox.
Good messages usually mention
- Which recipe you cooked, and how much you made.
- The oil temperature you held and how you measured it.
- What the crust or the meat actually did, in your words.
- Whether you read the techniques guide first, so the reply can go past what is already written.
Send a message
Fields marked with an asterisk are required. Messages are read in the order they arrive.
How messages get answered
Messages are answered in the order they arrive, usually within a couple of business days. Questions that need a test cook before answering take longer, and you will get a note saying so rather than silence. If you are cooking for an event and need an answer fast, say that in the message and it moves up the queue.
Calls are best for order or download issues rather than detailed technique questions, which are easier to answer in writing where the steps can be quoted back. If you leave a message, include your email so the reply can include links.
Technique question
Usually answered within two business days. Include the oil temperature you held and how you checked it, and the reply can name the step that went wrong instead of listing possibilities.
Download or order
Send the email address you used and the approximate date. Most file and access problems are sorted the same day once the record is found. Phone is fine here if you would rather talk it through.
Recipe feedback
If a step read clearly to us and confused you, that is worth knowing. Feedback like this is what drives revisions to the collection, and you may get a follow-up question or two.
Needs a test cook
Some questions cannot be answered from memory. Those get cooked through again before a reply goes out, which can take longer than a couple of days. You will be told it is in the queue.
The three questions that come up most
How to keep the oil at temperature, how long to brine, and how to keep the crust crisp after saucing. All three are covered in the techniques guide, and if the guide did not answer it, that is useful to know. Mention that you read it, so the reply can go past what is already written.
Brine time and salt
Strips and wings want different time in the brine. The guide covers the window that seasons the meat without turning the texture soft, and what to do when a batch sits too long.
Crisp crust after saucing
Sauce timing, resting on a rack instead of a plate, and why steam is the thing working against the crust. Covered in the guide, with the order that keeps the coating intact.
Based in Los Angeles, run as a recipe operation
The project is based at 4820 W Sunset Blvd, Los Angeles, CA 90027. This is a recipe operation rather than a restaurant, so there is no counter to visit and no food served on site. Mail and correspondence go to that address. If you are local and want to talk about a recipe, email is still the way to start.
Phone is +1-323-555-0198, best used for order or download issues rather than detailed technique questions. Calls are answered during office hours, Monday to Friday, 9:00 AM to 6:00 PM.
Correspondence address for the recipe project. No walk-in service and no food served on site.
Privacy and what happens to your message
Messages are used to answer the question and to improve the recipes. Your email is not sold and is not added to a list you did not ask for. The privacy policy covers the details, including how long records are kept and how to ask for them to be removed.
Read the privacy policyCan I get a recipe question answered before I buy?
Yes. Ask about the technique, not the specific recipe text, and you will get a real answer. The free sample recipe also covers the core method if you would rather test it first.
Do you take recipe requests?
Sometimes. Requests for formats outside the four in the collection are noted, though the collection stays focused on strips, wings, nuggets, and breaded cutlets.
Is there a phone number for order issues?
Yes, +1-323-555-0198. Have the email address you used for the order ready, and it can usually be sorted in one call.
What should I leave out of a support message?
Card numbers, payment details, and anything else you would not want sitting in an inbox. The email address you used and the approximate order date are all that is needed to find a record.
Do you answer questions about other cuisines?
The collection and the replies stay on fried chicken: breading, dredging, frying temperature, brining, and saucing. If your question is about a different kind of cooking, another source will serve you better.
Still stuck on a batch? Send the details and it gets cooked through again
A pale crust, a greasy coating, or wings that lost their crunch after saucing are all answerable. Describe the batch and the reply names the step to change. If you would rather read first, the techniques guide covers the method behind every recipe in the collection.