Talk:Pressure frying

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Not sure I understand

With a pressure cooker, the high pressure increases the boiling point of water within the vessel, which of course heats the food more quickly due to the greater temperature differential.

I was under the impression that deep frying by conventional means already brings the cooking oil itself near the point of chemical breakdown, partial oxidation to long-chain aldehydes, thermal depolymerization and subsequent graphitization of the carbon from the long carbon chains, etc. At higher temperatures and pressures wouldn't this happen even more quickly?

No. The working oil temperature of a pressure fryer is not higher than that of a standard fryer. Quicker cooking is realized by not allowing heat to bleed off the food in the form of steam. --Sneftel (talk) 15:09, 21 August 2009 (UTC)[reply]

Hey, If a pressure cooker operates at a higher pressure than a pressure fryer than it's designed for the pressure, right? —Preceding unsigned comment added by 67.161.157.91 (talk) 00:30, 30 November 2010 (UTC)[reply]

No because a pressure fryer gets way hotter than a pressure cooker. Almost 75% more heat, which might cause your pressure cooker to fail. They are safe for use with water only, thats why there are special pressure fryers out there in the first place. --95.88.156.189 (talk) 05:44, 21 January 2012 (UTC)[reply]

Removed text

I removed the following content

It has been argued that the laws of physics dictate that, like water, oil that is heated under a pressure of 15 psi (103 kPa) cannot possibly become hotter than 121 °C (250 °F).

This makes no sense, oil can get considerably hotter than 121°C under pressure or at atmospheric pressure, this is an accepted fact. I've replaced it with a general statement about how pressure cooker gaskets are only designed for 121°C --124.149.163.27 (talk) 09:14, 5 August 2012 (UTC)[reply]