On 4/1/2013 3:36 PM, Nancy2 wrote:
> On Apr 1, 12:28 pm, Sqwertz > wrote:
>> On Mon, 1 Apr 2013 12:12:24 -0400, Sharon wrote:
>>> Friends of ours have a small family owned business making city chicken.
>>> It's marinated pork cubes breaded and pressure fried on skewers.
>>
>> Pressure fried on skewers is an excellent idea. Frying alone won't
>> get them tender enough before the breading burns. Most recipes call
>> for frying and then braising or frying and then bake-steaming.
>>
>> -sw
>
> Veal and pork certainly can be pan fried successfully without burning
> the breading. Pork tenderloin, for example is very tender, as is
> veal.
>

This is not meant sarcastically but what is "pressure frying"? I can't
see that applying pressure will do much to the temperature of the frying
oil.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.