The lid to the fryer is then locked on to create a pressure seal, and the cooking process continues under pressure until the food is done. One reason why pressure frying works differently than other cooking methods has to do with the pressure, which is lower than that used in a standard pressure cooker. Under pressure, the boiling point of water is increased so liquids inside the food will have to become much hotter to boil. When the temperature of the oil is moderated under pressure, the temperature of the outer surface of the food is increased to the point where moisture boils and evaporates, leaving a crispy crust.
The interior temperature of the food, however, is never allowed to rise high enough for moisture to evaporate, leaving food moist on the inside. This will also cause most of the liquid in the food to be maintained and the moisture retention is what will lead to a juicer and moister dish. When pressure frying, you should never attempt to use a pressure cooker for the same purpose. The rubber seals on a pressure cooker are not designed to withstand the amount of heat to be produced by hot oil.
As such, you should only use a home use pressure fryer if you want to get crispy and evenly fried foods. Free Pressure Cooking Tips. We won't send you spam.
Unsubscribe at any time. Subscribe To Email List. Search form. Part of their secrete lies in a specialty piece of equipment called a pressure fryer. The pot was then vented, the chicken drained, and served. How Does Pressure Frying Work? Related Resources Videos. Video Index:. Food Science Featured Techniques:. Pressure Cooking. Connect with Chef Jacob and Stella Culinary.
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