Post by Ken_Griffiths on Apr 27, 2017 14:50:41 GMT
Most pressure fryers used at home, do not come with any form of lifting rack or wire basket that help people quickly remove their cooked chicken from the extremely hot oil. Trying to lift the freshly cooked chicken portions with kitchen tongs will often damage the surface breading.
So here's a useful tip to help lift and remove the chicken quickly from the hot oil (at your own risk) and that is to use a potato masher, similar to the ones shown in the photos below:
Click to enlarge image.
Click to enlarge image.
The masher 'head' can be slid beneath a cooked portion of chicken and then gently and very carefully lifted, allowing the hot oil to drain from it. The chicken can be steadied with the tip of a knife/fork or skewer etc. As the chicken is lifted and when the oil has drained, the chicken can be moved out of the pot and tipped onto a rack or some absorbent kitchen paper etc. Quickly repeat the procedure for each piece of cooked chicken, keeping safety in mind at all times.
The use of a potato masher is to help prevent damage to the surface of the breaded chicken during the removal process. Very often grabbing the breaded surface with metal tongs can remove or damage it and the 'masher method' can help to eliminate that damage. A large 'cooks draining spoon' can also be used in place of the masher.
Like all things to do with pressure frying, people should take great care when dealing with hot oil to not burn themselves etc. These things though, are done entirely at your own risk.
So here's a useful tip to help lift and remove the chicken quickly from the hot oil (at your own risk) and that is to use a potato masher, similar to the ones shown in the photos below:
Click to enlarge image.
Click to enlarge image.
The masher 'head' can be slid beneath a cooked portion of chicken and then gently and very carefully lifted, allowing the hot oil to drain from it. The chicken can be steadied with the tip of a knife/fork or skewer etc. As the chicken is lifted and when the oil has drained, the chicken can be moved out of the pot and tipped onto a rack or some absorbent kitchen paper etc. Quickly repeat the procedure for each piece of cooked chicken, keeping safety in mind at all times.
The use of a potato masher is to help prevent damage to the surface of the breaded chicken during the removal process. Very often grabbing the breaded surface with metal tongs can remove or damage it and the 'masher method' can help to eliminate that damage. A large 'cooks draining spoon' can also be used in place of the masher.
Like all things to do with pressure frying, people should take great care when dealing with hot oil to not burn themselves etc. These things though, are done entirely at your own risk.
