Most pressure cookers are multifunctional: they can be used as rice cookers, yogurt makers, slow cookers, pressure cookers, egg makers and even cake makers. The pressure cooker is highly efficient, it uses less energy than many other appliances, it is a fascinating tool and good for many dishes in the kitchen. Pressure cooked foods actually retain more of their nutritional content than traditionally cooked foods because there is less evaporation inside the cooker.
Pressure Frying is a deep-frying process under pressure. For Pressure Frying you cannot use ordinary pressure cookers because they are typically designed for a maximum temperature around 121 °C, whereas oil can reach temperatures of more than160 °C which may damage their rubber seals. You need a designated, certified pressure fryer.
There are three methods of frying foods; pan frying, deep frying and pressure frying. With pan frying you add a small amount of oil and cook the food in the oil.
Deep frying is usually done in a deep pot or deep fryer. Food is cooked with enough oil to be completely submerged in it.
The steam inside the pressure cooker increases the internal pressure and makes the temperature rise. After use, the pressure is slowly released so that the cooker can be opened safely.
Pressure cookers are great for cooking food quickly. When the pressure cooker is turned on, heat produces steam which cook food faster by raising the boiling point. The high temperature at which food is cooked makes the outside surface of the food crispy, prevents the juices from seeping out of the food, in addition, and less oil is absorbed. So the food is crispy outside and tender inside.
Pressure frying combines pressure cooking and deep frying. In pressure fryers oil heats up to higher temperatures and starts to boil. The combination of the higher heat as well as the pressure, food is cooked even faster.
Pressure Frying allows very fast cooking, about 15 minutes for chicken pieces. The food can reach about 120°C internally, compared to about 100°C as it happens with regular frying.
You should fill the Pressure Fryer with about 5 cm of oil, heat the oil to about 190 C, then add the food.
It is recommended to fry with an open lid until the food is half done (about 2 to 3 minutes for a piece of chicken), then put the lid on, and screw it down, continue cooking for another 10 to 12 minutes. Then, you release the pressure using the pressure valve, and allow steam to escape for 1 minute, then unscrew the lid to remove the food. When cooked without Pressure, KFC is crispy- the pressure provides the loose – but sealed skin texture surface.