On 4/1/2013 4:26 PM, Dave Smith wrote:
> On 01/04/2013 4:00 PM, James Silverton wrote:
>> 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.
>>
>>
>
> I am assuming that she is referring to pressure deep frying, like
> broasting. That is the way a lot of fried chicken joints do their
> chicken. High temperature and pressure cooks the meat faster.
> Some people pressure fry in regular pressure cookers, which can be very
> dangerous.

That's what I was asking about. I can't see that applying pressure to
the oil in a fryer can raise the temperature unless exclusion of air
prevents high temperature oil from burning.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.