frying seals in the natural juice and
Pressure frying started with the "Colonel" Kentucky Fried Chicken. Customers had to wait 30 minutes for his famous fried chicken that was cooked in an iron skillet. He saw a pressure cooker at a Fair in the late 1930s. He bought one of the pressure cookers and made a few adjustments. He found a way to fry chicken quickly under pressure, and came out with the best chicken he'd ever tasted. With our pressure fryer you can make KFC like chicken or Broasted like chicken.Cook in one-quarter to one-third of traditional cooking time proving itself to be highly energy-efficient. Cook in one-quarter to one-third of traditional frying time proving itself to be highly energy-efficient.
Make chicken juicy on the inside and crispy on the outside -- sort of like fried chicken, but not greasy using a pressure cooking process. The PRESSURE FRYING process makes the chicken moister and less greasy. Pressure fried chicken has a "crispy, nutty golden brown coating"... tender and juicy deep down to the bone. Pressure fried chicken has about 44 percent more moisture than fried chicken, 40 to 70 percent less fat and fewer calories. Also, pressure fried potatoes (MOJO) taste like baked potatoes on the inside and french fries on the outside. Pressure fry anything that you would deep fry including fish and ribs.
When you cook with oil it's a pressure
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Last updated 2/27/2000