Pressure frying
In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly. This leaves the meat very hot and juicy. A receptacle used in pressure frying is known as a pressure fryer.
Pressure frying is mostly done in industrial kitchens. Ordinary pressure cookers may not suitable for pressure frying although the issue is hotly debated. Some argue that the laws of physics dictate that like water, oil under that is heated under 15 pounds of pressure cannot possibly become hotter than 250 degrees Fahrenheit. Attempting to pressure fry using a first generation pressure cooker can be very dangerous. Second generation cookers are some what safer but can still be dangerous if proper precautions, like opening fill limits, are not taken.[1] Pressure fryers operate at a lower pressure than pressure cookers.[2]
The process is most notable for its use in the preparation of fried chicken in many commercial fried chicken restaurants.
[edit] See also
[edit] References
- ^ [http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html Pressure Cooking - Part Two Nuances and Subtleties A Question and an Answer ]
- ^ A Word of Caution About Pressure Frying
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