Pressure frying is a method of cooking chicken that requires special equipment. These are designed to heat oil and food in a pressure environment controlled by the kitchen and appliances. When you choose a pressure fryer, you make sure that the moisture and flavor will be wrapped up while the extra cooking oil will be sealed. That is why it depends upon you to choose which fryer is best for you while you are cooking.
Commercial Pressure Fryer
Commercial pressure fryer helps out creating a pressure environment in the grease chamber. Pressure fryers cook at higher temperatures to quickly fry chicken-like protein in the bones. Food that is cooked through pressure frying is crispy on the outside with hot oil and retains moisture on the inside, as the pressure prevents water or other liquids in the food from boiling and evaporating. For the most part, pressure frying is done mostly in commercial or industrial kitchens, as it requires special equipment that is not available to very expensive or non-commercial buyers.
The process of pressure frying initiates with oil which is heated in a pressure fryer until it reaches the desired temperature. After that, the food to be cooked is added to the oil and allowed to fry for a short time so that the crisps and oil outside have a moment to return to the suitable temperature. The lid of the fryer is closed to form a pressure seal, and the cooking process remains under pressure until the meal is complete.
Pressure frying works differently than other cooking methods. It is because the pressure is lower than that used in standard pressure cookers. In commercial restaurants, pressure frying produces crispy food on the outside while fully cooked and moist on the inside. In addition, food cooks faster than standard frying or grilling. It also utilizes a smaller amount of cooking fat and energy over time. Many restaurant chains depend on pressure fryers to provide customers with specific food products that are difficult to imitate accurately at home.
Therefore, pressure frying chicken has many benefits due to which it is the best and provides the best food with its unique characteristics. Let us talk about it further.
Main Benefits of Pressure Frying Chicken
Following are some main benefits of using pressure frying while cooking your food:
Faster Cooking Time with Less Time Utilized
Frying under pressure, approximately 12 PSI, enables faster cooking at lower oil temperatures than traditional open frying pans. The juice in the chicken reduces the time internally. The product which is cooked in an open fryer in 20-25 minutes is cooked in a pressure fryer in 5-6 minutes. The average time gets abridged to 80%.
Provides Healthier Food
When it comes to frying proteins with boiling and cooking, the pressure fryer is the most popular and traditional technique of cooking and, unfortunately, the least healthy. It seals the excess oil and makes the food taste better. However, for those who like fried foods, pressure frying is a healthy solution. It is because the foods have their juices and do not absorb much oil.
Satisfactory Favorable Foodstuffs
Due to the high temperature and seal that these fryers make, moisture and flavors are trapped in the food products, which means you will have some of the best-tasting fried chicken around you.
Supplementary Enjoyable Foodstuffs
Chicken is delicious when crispy on the outside and soft and tender on the inside. However, bringing chicken juice inside while cooking enhances its taste.
A Lesser Amount of Energy Required to Cook the Food
As pressure fryers cook quickly, they require less energy to run. As a result, your money is saved on energy costs in the long run.
A Lesser Amount of Grease Absorbance
When a piece of chicken is poured into a pressure fryer tank in very hot oil, it seals up quickly, making it difficult for the juice inside the chicken to outflow. Meanwhile, the vapor increases the pressure in the tank, making it harder for the internal juice to evaporate unless there is a balance between the internal juice trying to enter the oil and the chicken trying to get out of the piece. Therefore, the piece becomes fried while the minimum amount of grease is absorbed. This is what fried chicken tastes like.
Oil Executes Better and Lasts Longer
Low cooking temperatures, low humidity from food, and reduced air visibility are all conditions that uphold oil quality and extend oil life. Due to this, the food remains fresh and even tastes good too.
Cost Saving
Faster cooking times mean less energy used as it cooks faster and saves labor. At the same time, longer oil life means you will use less oil in your operation. Both of these factors are cost savings and higher profits for your business.
Final Words
In conclusion, Pressure frying chicken is the best possible way to fry your chicken due to its unique features. Commercial pressure fryers specialize in frying protein. They are the perfect piece of equipment if your restaurant’s signature item is fried chicken. It does not mean that you are limited to using it only for chicken. But as there is less exposure to air, you keep the oil clean longer. In addition, the original use of pressure fryers in commercial restaurants, home chefs have tried to imitate the results using standard pressure cookers. However, it is not safe to attempt to fry food in oil under pressure in a unit that is not specifically premeditated to do so.
A professional pressure fryer is not only re-implemented to prevent disastrous accidents. But it also functions at a short level of pressure to a standard pressure cooker. One of the main reasons for not using a regular pressure cooker as a pressure fryer is that hot oil can abolish significant parts. Furthermore, the regulators inside the cooker will cause it to break down and theoretically send burned oil hovering over the air. Therefore, the pressure fryer cooks the food in less time and gives the best taste, but make sure you use it carefully and in the appropriate place.
