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Line 1: {{Short description\|Variation on pressure cooking}} 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'''.▼ [[File:KFC - Pressure-fried Chicken - Kolkata 2013-02-08 4439.JPG\|thumb\|[[KFC]] pressure-fried chicken.]]▼ ▲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'''. The process is most notable for its use in the preparation of [[fried chicken]] in many commercial [[fried chicken restaurant]]s. ==Details== ▲[[File:KFC - Pressure-fried Chicken - Kolkata 2013-02-08 4439.JPG\|thumb\|KFC pressure-fried chicken.]] Pressure frying is mostly done in [[industrial ~~kitchens~~kitchen]]s. Ordinary home pressure cookers are generally unsuitable for pressure frying, because they are typically designed for a maximum temperature around 121 °C (250 °F) whereas oil can reach temperatures well in excess of 160 °C (320 °F) which may damage the [[gasket]] in an ordinary pressure cooker, causing it to fail. ~~Attempting~~ to pressure fry using a first generation pressure cooker can be very dangerous.<ref>{{Cite web\|url=http://missvickie.com/howto/fry/frying.html\|title=A Word of Caution About Pressure Frying\|date=\|website=missvickie.com\|publisher=\|accessSecond-~~date=2016-07-09}}</ref> Second~~ generation cookers are somewhat safer, but can still be dangerous if proper precautions, like ~~opening~~obeying fill limits, are not taken.<ref~~>{{cite~~ ~~web\|url~~name=~~http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html\|title=Pressure~~"Cliff" ~~Cooking - Part Two Nuances and Subtleties: A Question and an Answer\|last=Lowe\|first=Cliff\|date=\|website=inmamaskitchen.com\|access-date=2016-07-09}}<~~/~~ref~~>▼ ~~The process is most notable for its use in the preparation of [[fried chicken]] in many commercial [[fried chicken restaurant]]s.~~ ▲Pressure frying is mostly done in industrial kitchens. Ordinary pressure cookers are generally unsuitable for pressure frying, because they are typically designed for a maximum temperature around 121 °C (250 °F) whereas oil can reach temperatures well in excess of 160 °C (320 °F) which may damage the gasket in an ordinary pressure cooker causing it to fail. Attempting to pressure fry using a first generation pressure cooker can be very dangerous.<ref>{{Cite web\|url=http://missvickie.com/howto/fry/frying.html\|title=A Word of Caution About Pressure Frying\|date=\|website=missvickie.com\|publisher=\|access-date=2016-07-09}}</ref> Second generation cookers are somewhat safer, but can still be dangerous if proper precautions, like opening fill limits, are not taken.<ref>{{cite web\|url=http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html\|title=Pressure Cooking - Part Two Nuances and Subtleties: A Question and an Answer\|last=Lowe\|first=Cliff\|date=\|website=inmamaskitchen.com\|access-date=2016-07-09}}</ref> Pressure fryers operate at a lower pressure than pressure cookers.<ref name="Caution">{{cite web\|url=http://missvickie.com/howto/fry/frying.html\|title=A Word of Caution About Pressure Frying\|last=\|first=\|date=\|website=missvickie.com\|publisher=Miss Vickie's Pressure Cooker Recipes\|access-date=2016-07-09}}</ref> The [[gasket]] in a pressure cooker's lid can be melted by boiling oil, which can result in burn injuries to anyone in the vicinity.<ref name="Caution" /> ==See also== * [[Broasting]] * [[Henny Penny (manufacturer~~)\|Henny Penny (Manufacturer~~)]] ==References== {{Reflist\|refs= ~~{{reflist}}~~ <ref name="Cliff">{{cite web\|url=http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html\|archive-url=https://web.archive.org/web/20060529015604/http://inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html\|url-status=dead\|archive-date=2006-05-29\|title=Pressure Cooking - Part Two Nuances and Subtleties: A Question and an Answer\|last=Lowe\|first=Cliff\|website=inmamaskitchen.com\|access-date=2016-07-09}}</ref> }} {{Cooking techniques}} Line 20 ⟶ 19: [[Category:Cooking techniques]] [[Category:Cooking appliances]] [[Category:Culinary ~~terms~~terminology]] [[Category:Fried foods]] ~~{{cooking-stub}}~~