What is pressure frying?
Pressure frying is a cooking method that requires special equipment designed to heat oil and food together in an environment controlled by a chef and device. The food resulting from frying pressure, tends to have a sharp exterior from hot oil and keeps moisture inside because the pressure prevents water or other liquids in cooking and turning on steam. For the most part, frying pressure is mostly carried out in commercial or industrial kitchens, as it requires special equipment that can be very expensive or unavailable for non -commercial buyers. One of the great advantages of frying is that less time and oil are required to cook food, sometimes reduced by up to half. Despite some anecdots and unsuccessful commercial products, the frying of pressure cannot be safely performed in a standard pressure cooker. Furthermore, the oil is added to the oil, which will be cooked and left to fry briefly so that the outer chips and oil should return to the right temperature for a while. INThe fryer is then locked to create a pressure seal and the cooking process continues under pressure until the food is ready.
One of the reasons why frying pressure works differently than other pressure cooking methods, which is lower than the pressure used in the standard pressure cooker. Under pressure, the boiling point of the water increases, so the liquids inside the meal will have to be much warmer to cook. When the oil temperature is relieved under pressure, the temperature of the outer surface of the food increases to the point where it cooks and evaporates moisture and leaves the crispy peel. However, interior food temperature must never rise hdost to evaporate the humidity so that the food remains wet inside.
In commercial restaurants, frying pressure is able to produce food that is fresh on the outside while fully cooked and damp inside. In addition, food is cooked faster than standard frying or grilling and during ČASU uses less fat and the energy of cooking. Several chains of restaurants rely on pressure fryes that provide customers with distinctive food products that are difficult or impossible to reproduce exactly at home.
From the original use of pressure deep fryer in commercial restaurants, home chefs tried to reproduce results using standard pressure cookers. It is important to note that it is not safe to try to fry food in oil under pressure in a unit that is not specially designed. Professional pressure fryer is not only re -enforced to prevent catastrophic accidents, but also operates at a lower pressure level than a standard pressure cooker. For the main reasons why a regular pressure cooker cannot be used as a pressure frithesis is that hot oil can destroy important parts and regulatory organs inside the stove.