Topic: The Takeaway Secret

[PaulP]

Interesting description below on the benefits of pressure frying:-

http://www.streetdirectory.com/food_editorials/meals/restaurant_guide/pressure_fryer_why_you_need_it.html

George, I wouldn't try it with a water pressure cooker. I think the biggest danger would be failure of the rubber seals as normally a water pressure cooker won't get hotter than 130 degrees C max. Also I read that pressure fryers use a lower pressure than pressure cookers and that is not user adjustable.

Looks like you need to find about 800 pounds to buy one in the UK.

Paul

[George]

Interesting description below on the benefits of pressure frying:-
http://www.streetdirectory.com/food_editorials/meals/restaurant_guide/pressure_fryer_why_you_need_it.html
George, I wouldn't try it with a water pressure cooker. I think the biggest danger would be failure of the rubber seals as normally a water pressure cooker won't get hotter than 130 degrees C max. Also I read that pressure fryers use a lower pressure than pressure cookers and that is not user adjustable.
Looks like you need to find about 800 pounds to buy one in the UK.

Paul - that's another good link, thank you. The more I read though, the more I'm convinced this is worth a try. The main brand seems to be Henny Penny and their fryers cost over 3500 pounds! They give information on frying temperatures and pressures, which is helpful.  It seems that pressure frying offers advantages not only for speed of food production but for taste and texture.

"One of the real reasons that people will want to use a pressure fryer, however, is due to the fact that the foods that you get out of a pressure fryer are on the whole more tender and more flavorful. When comparison dishes are cooked, the difference is obvious. For instance, in a conventional fryer, there is often a greasy layer of oil on the outside, while the inside is much more dry. This reduces the taste and the appeal of the food a great deal, and this can mean the difference between a meal that is a success and one that is failure." (source: streetdirectory.com)

Jerry - does your fried chicken exhibit the above deficiencies, compared to, say, KFC?

[Gazza63]

To obtain  more moist and flavourble chicken you have to brine first in a plain salt and water mixture, or do what some of the other members of the KFC forum  do and add some MSG as well, then leave in the fridge 12 to 24 hours drain pat dry and cook as per recipe, George, you have obviously been looking at catering sites for pressure fryers here's a link to a site that sells the two fryers that I mentioned before the  Fagor fryer which is sold as a marine fryer i.e. it is safe to use on a boat and as you will see it is nowhere near 3500, in fact it starts from around 265 dollars and it is approved for frying, and also the Rapid chef pressure fryer which is slightly more expensive, but If I remember right this site only supplies the U.S. and Canada, other sites sell it online but again U.S only, I found a U.k supplier online once for the Fagor but it was nearly twice the price at around 450 pounds.


http://www.pro-selections.com/category.cfm/198/
   

[JerryM]

does your fried chicken exhibit the above deficiencies, compared to, say, KFC?

KFC a whole more tender and more flavorful - No. the home stuff is every bit as good on these aspects. i can only vouch for using breast as i've not tried any bone cuts of chicken.

the only differences are that there is no skin on the meat and only 1 off spice used (white pepper). it's consequently not KFC. i think the result would be surprising in a side by side of how many of the public would pick the fake as there favorite. we certainly would.

the other advantage is that you can cook much better frozen chips at home.

[George]

does your fried chicken exhibit the above deficiencies, compared to, say, KFC?

KFC a whole more tender and more flavorful - No. the home stuff is every bit as good on these aspects. i can only vouch for using breast as i've not tried any bone cuts of chicken. the only differences are that there is no skin on the meat and only 1 off spice used (white pepper). it's consequently not KFC. i think the result would be surprising in a side by side of how many of the public would pick the fake as there favorite. we certainly would.

Your recipe must be worth a try if you're that pleased with it. Perhaps 11 herbs and spices sound good but aren't really needed. I know that simple recipes are often best. If you can also avoid the need for pressure frying, it's even better news.

[Peripatetic Phil]

Here you go, George : a genuine Russell-Hobbs pressure cooker for only GBP 15-00.

At this price you can afford to 1/3 fill it with high-flash-point oil, take it to the bottom of your garden, warn all the neighbours, stand it on your barbecue, then take shelter behind a substantial masonry wall and wait to see what happens  ;D

** Phil.

[commis]

Hi

Found this on the frying subject, jury still out for me though. http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html

[Peripatetic Phil]

we do make LFC all the time.

http://www.curry-recipes.co.uk/curry/index.php?topic=3445.0

If anyone else is intrigued by Jacques-Imo's Caf

[George]

Here you go, George : a genuine Russell-Hobbs pressure cooker for only GBP 15-00.
At this price you can afford to 1/3 fill it with high-flash-point oil, take it to the bottom of your garden, warn all the neighbours, stand it on your barbecue, then take shelter behind a substantial masonry wall and wait to see what happens  ;D

I already have one, thanks and it's what I'll be using, like lots of other people on the Internet, without apparent incident. You may be so risk-averse that you're never prepared to go beyond strict 'health & safety' guidelines. It may be because you don't grasp the physics or just because you always believe dire warnings. I don't know. I see it as relatively risk free for a whole number of reasons which I won't go into here.

[Peripatetic Phil]

You may be so risk-averse that you're never prepared to go beyond strict 'health & safety' guidelines.

Yep, I'm risk-averse.  Better risk-averse than posthumous nominee for a Darwin Award, IMHO.
** Phil.