Editing Pressure frying

{{Short description|Variation on pressure cooking}}
[[File:KFC - Pressure-fried Chicken - Kolkata 2013-02-08 4439.JPG|thumb|[[KFC]] pressure-fried chicken]]
In [[cooking]], '''pressure frying''' is a variation on [[pressure cooking]] where meat and [[cooking oil]] are brought to high temperatures while pressure is held high enough to cook the food more quickly. This leaves the meat very hot and juicy. A receptacle used in pressure frying is known as a '''pressure fryer'''. The process is most notable for its use in the preparation of [[fried chicken]] in many commercial [[fried chicken restaurant]]s.

==Details==
Pressure frying is mostly done in [[industrial kitchen]]s. Ordinary home pressure cookers are generally unsuitable for pressure frying, because they are typically designed for a maximum temperature around 121&nbsp;°C (250&nbsp;°F) whereas oil can reach temperatures well in excess of 160&nbsp;°C (320&nbsp;°F) which may damage the [[gasket]] in an ordinary pressure cooker, causing it to fail.  Second-generation cookers are somewhat safer, but can still be dangerous if proper precautions, like obeying fill limits, are not taken.<ref name="Cliff" />

==See also==
* [[Broasting]]
* [[Henny Penny (manufacturer)]]

==References==
{{Reflist|refs=
<ref name="Cliff">{{cite web|url=http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html|archive-url=https://web.archive.org/web/20060529015604/http://inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html|url-status=dead|archive-date=2006-05-29|title=Pressure Cooking - Part Two Nuances and Subtleties: A Question and an Answer|last=Lowe|first=Cliff|website=inmamaskitchen.com|access-date=2016-07-09}}</ref>
}}

{{Cooking techniques}}

[[Category:Cooking techniques]]
[[Category:Cooking appliances]]
[[Category:Culinary terminology]]
[[Category:Fried foods]]