[Sca-cooks] pressure fryer?

[John Kemker]

Okay, I'm replying to myself.  That's dangerous.  [grin]

A bit of research on the web informs me that pressure fryers have to 
have lower pressure than a regular pressure cooker.  It seems that most 
pressure fryers maintain about 5-6 lbs. of pressure, whereas a pressure 
cooker maintains about 10-15lbs. of pressure.

--Cian
A bit of an insomniac this morning.

John Kemker wrote:

> Harlan Sanders was the first to commercially use a pressure fryer in 
> fast-food.  It's what made "Kentucky Fried Chicken" possible, as fried 
> chicken done the old-fashioned way took too long to cook.
>
> Basically, it's a pressure-cooker with oil.  I'm not sure of all the 
> details, however.  There may be some differences in maximum 
> pressure/temperature/etc. between a pressure fryer and a normal 
> pressure cooker.
>
> --Cian
> (who watches too much Food Network)
>
> Stefan li Rous wrote:
>
>>   niccolo difrancesco commentedL
>>
>>> Always late and haven't read the whole thread, but www.recipesource.com
>>> is my first stop.  Lots of lame ones, but lots of interesting
>>> foundational recipes for legendary americana and stuff . . . like clone
>>> for the chic-fil-a breast, which is quite close if you have a pressure
>>> fryer.
>>
>>
>>
>> So, what is a "pressure fryer"? Is this another name for a pressure 
>> cooker? Or is this a similar item specialized for frying foods under 
>> pressure? I've never owned a pressure cooker.
>>
>> Stefan
>> --------
>> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>>    Mark S. Harris           Austin, Texas          
>> StefanliRous at austin.rr.com
>> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>>
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>
>
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