Tillie Doyle
Pressure frying is a type of pressure cooking that enables you to fry food very quickly and is most often seen in commercial kitchens such as KFC. It is important to note that a pressure cooker should not be used as a pressure fryer. A pressure fryer works by increasing the atmospheric pressure within the sealed unit, causing the boiling point of the oil and the water contained in the food to rise. This results in juicier and more flavourful chicken. A commercial pressure fryer can cook a large quantity of food in a very short time. For example, a 16-litre model can cook up to 5 chickens in just 7 minutes. The Instant Pot Duo Crisp is an 8-quart pressure cooker that can also be used for frying, but it is quite large and may not be suitable for all households.
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What You'll Learn
Pressure frying is generally only used by commercial businesses
Pressure frying is a cooking method that involves cooking food in hot oil under pressure. It is widely used in commercial kitchens, such as KFC, to quickly and evenly cook food, most notably chicken. The high temperature and pressure seal in the food's moisture, resulting in juicy and tender meat with a crispy exterior.
While pressure frying has gained popularity in commercial settings, it is generally not recommended for home cooking. Home pressure cookers are typically designed for a maximum temperature of around 121°C (250°F), while pressure frying requires temperatures exceeding 160°C (320°F). Using a home pressure cooker for frying may lead to equipment failure or even an explosion due to the high temperatures and pressure.
Commercial pressure fryers are large appliances, with small models having a capacity of around 16 litres. They can cook a significant amount of food in a short time, such as five chickens in seven minutes. The size and capacity of these fryers make them unsuitable for most home kitchens, as they take up considerable space and are designed for high-volume cooking.
Additionally, pressure frying requires specific knowledge and skills to manage the high temperatures and pressure safely. Commercial pressure fryers use high-quality frying oils with high smoke points, such as peanut oil or canola oil, which can withstand the intense cooking conditions. The oil's chemistry is crucial, as pressure frying helps minimise heat, air, and moisture, the main culprits of oil breakdown.
While pressure frying may be tempting for those who enjoy fried food, it is essential to consider the safety aspects and the specialised nature of this cooking method, which has led to its primary use in commercial businesses.
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A pressure cooker is not designed for pressure frying
While it may be tempting to use a pressure cooker for pressure frying, especially when you see recipes for pressure-fried chicken, it is important to remember that pressure cookers are not designed for this purpose. Pressure frying is a cooking method commonly found in commercial kitchens, and it requires a designated pressure fryer.
Pressure frying involves cooking food in hot oil at high temperatures, typically in an open pan. The high pressure raises the boiling point of water, allowing food to cook at higher temperatures. This is very different from how a pressure cooker works, which is to trap steam inside a sealed pot, raising the internal temperature and cooking food much quicker.
Some people have attempted to use a pressure cooker for frying, but this can be extremely dangerous. The intense heat generated by the oil can cause the pressure cooker to explode. While some pressure cookers may be designed to withstand high temperatures, it is crucial to refer to the manufacturer's guidelines to understand the maximum temperature.
If you want to enjoy the advantages of a pressure cooker combined with frying capabilities, it is recommended to buy a pressure cooker that also works as an air fryer. An air fryer works by reducing the pressure during the cooking time and increasing the circulation of hot air, which is technically not the same as pressure frying but is a safer option.
In summary, a pressure cooker is not designed for pressure frying, and attempting to do so could lead to dangerous situations. It is best to use a designated pressure fryer or a pressure cooker with air frying capabilities if you want to enjoy the benefits of both cooking methods.
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A pressure fryer cooks hotter and faster
A pressure fryer is a variation on pressure cooking that enables you to fry food very quickly. It works by increasing the atmospheric pressure within the sealed unit, which causes the boiling point of the oil and water contained in the food to rise. This means that the food cooks at a higher temperature, and the high temperature of the oil seals in the moisture of the meat, leaving it juicy and tender.
A pressure fryer is not the same as a pressure cooker. A pressure cooker is not designed for pressure frying and could be dangerous. A pressure fryer is usually capable of reaching temperatures of over 160 °C (320 °F), whereas a pressure cooker is typically designed for a maximum temperature of around 121 °C (250 °F).
Pressure frying is generally only used in commercial kitchens, such as KFC, due to the size and cost of the equipment. A small commercial pressure fryer has a capacity of around 16 litres, which can cook up to five chickens in just seven minutes. For home use, an air fryer is a more suitable option. The Instant Pot Duo Crisp is a highly-rated multi-purpose pressure cooker that also has air frying capabilities.
If you are cooking chicken in a pressure cooker, a good rule of thumb is to cook it for 5-6 minutes per pound for a thawed chicken, and 10-12 minutes per pound for a frozen chicken.
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A pressure fryer can be used as a deep fryer
A pressure fryer is a variation of a pressure cooker that enables you to fry food very quickly. It works by increasing the atmospheric pressure within the sealed unit, which causes the boiling point of the oil and the water contained in the food to rise. This results in juicy and succulent meat.
However, a pressure cooker should not be used as a pressure fryer. Filling a home pressure cooker with oil is dangerous and can lead to an explosion. Ordinary home pressure cookers are generally unsuitable for pressure frying because they are typically designed for a maximum temperature of around 121°C (250°F), whereas oil can reach temperatures well in excess of 160°C (320°F). This temperature difference may damage the gasket in an ordinary pressure cooker, causing it to fail.
If you want to pressure fry, you should invest in a commercial pressure fryer. These are big, with a small one having a capacity of around 16 litres. It can cook a large quantity of food in a very short time. For example, the 16 L model can cook up to 5 chickens in just 7 minutes.
If you want the advantages of a pressure cooker combined with frying capabilities, you can buy a pressure cooker that also works as an air fryer. The Instant Pot Duo Crisp is an example of a pressure cooker that can also air fry.
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A pressure cooker is ideal for cooking tough meat
Pressure cookers are excellent for cooking tough meat. The pressure cooker can tenderise even the most stubborn cuts of meat, turning tough, chewy fibres into gelatin. However, a few wrong moves can turn meat into a shrivelled, tasteless lump.
Firstly, it is important to note that you should never attempt to deep fry in a pressure cooker. The pressure cooker is not designed for pressure cooking in oil and it could lead to an explosion. Instead, use a pressure fryer, which is a separate appliance. Pressure frying is generally only used by commercial businesses such as restaurants and food manufacturers.
If you are using a pressure cooker, the key to cooking tough meat is to avoid overcooking it. When you overcook meat, the muscle fibres shrink and squeeze the moisture out, resulting in tough, dry lumps. To avoid this, reduce the cooking time and ensure that the meat is immersed in liquid. The liquid is essential as there is almost no evaporation during pressure cooking. While you may cover meat almost entirely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking, the meat will release its own juice and braise in that.
If you are cooking beef, it is recommended to pressure cook for just 10-15 minutes. For chicken, a good rule of thumb is to pressure cook for 5-6 minutes per pound for a thawed chicken, or 10-12 minutes per pound for a frozen chicken.
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Frequently asked questions
It depends on the size of the chickens. A good rule of thumb is to cook the chicken for 5-6 minutes per pound. A larger chicken will take up more space in the pressure fryer and therefore fewer chickens can be cooked at once.
Pressure frying enables you to fry food very quickly and also locks in flavour and moisture, resulting in juicy and tender chicken.
It takes as little as 12 minutes to fry chicken in a pressure fryer.
A pressure fryer is designed to cook with oil at a high temperature and pressure, while a pressure cooker is not.
No, a home pressure cooker should not be used as a pressure fryer.
