aileron
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Post by aileron on Aug 21, 2016 12:09:29 GMT
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Post by Deleted on Mar 24, 2017 4:13:15 GMT
Hi, I've had my Bergner pressure cooker for years, which I bought from Harris Scarfe. They no longer have them anymore but I have seen one similar in design and strength that I would buy if I needed another. Silampos Pressure Cooker Probably the only problem I could see if the PSI does not reach 15. My bergner has a rating of 80 kpa (11.6 psi) to 150 kkpa max (21.7 psi). I get some well cooked chicken in this. |
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Post by Cholesterol Sanders on Dec 5, 2018 17:15:45 GMT
I am thinking about buying a clamp style pressure cooker to fry chicken in. Could someone knowledgeable on this topic please advise on whether this one on Amazon would be suitable and why? www.amazon.co.uk/dp/B00J1I27RQ/Thanks |
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Post by Ken_Griffiths on Dec 5, 2018 21:56:53 GMT
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Post by ThePieMan on Dec 9, 2018 9:20:07 GMT
Some points to remember: 1: Stainless Steel 2: High Temperature Silicone Gasket - Buy a replacement and keep it on hand, as well as any other perishable seals, washers and/or caps 3. Warning: Your Pressure cooker is not warranted for use as a pressure fryer - be aware, be warned If your confidence needs some assistance? a) Take your pressure cooker to a gas fitter/ plumber/gas bottle inspector and have them pressure test the cooker b) have them retrofit a stainless steel, 0-30 psi, pressure gauge (I find the gauge visual indication to be a BIG help and confidence booster) c) ALWAYS clean, dry, lightly oil gasket and pot lip, and inspect your pressure cooker, and seals for any damage or wear BEFORE using (regardless of whether the fluid is water or oil) Lastly, Your Pressure cooker is not warranted for use as a pressure fryer - use at your own risk! be informed - be aware - &  you have been warned... |
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Post by ThePieMan on Dec 9, 2018 9:22:54 GMT
fwiw, Amazon does have links, on occasion, to replacement gauges for the "Presto" Pressure Canners, which include fittings.  It should be said that any aftermarket modification of your pressure cooker WILL void its warrantee AND the pressure cooker should be carefully tested for safety PRIOR to any cooking being done in it. |
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Post by ThePieMan on Dec 9, 2018 9:37:55 GMT
Also while it hasn't been mentioned before, when using a Pressure Cooker as a pressure fryer, safety for yourself and others is important. While having a impact resistant, polycarbonate shield around your stove would be cool, it'd probably get in the way of you using the stove safely and efficiently. However, a fireproof blanket and fire extinguisher suitable for oil and electrical fires should be high on your list of kitchen safety appliances. This is not to say something will go wrong, but in the event that something should go wrong, being forewarned and prepared is a distinct advantage. Oh! and having an electrical kill switch, for the whole kitchen area beside the nearest exit? is worth extra, extra browny points.  |
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Post by mpmn04 on Dec 9, 2018 17:17:49 GMT
Great advice TPM. I didn't know a regular pressure cooker could be used for pressure frying. I know its not recommended by the manufacturer, but why? Is it because of over-pressuring the pot?
For those that do, have you had any issues using it?
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Post by nitebeat on Dec 10, 2018 12:24:19 GMT
I think the dangers are often overrated, if you choose the model carefully.
If the cooker is overfilled it’s possible for the oil to splash over and it will ignite even on a hor electric ring, quickly put lid on cooker, it will extinguish any flame in the pot.
Another issue is rubber pressure relief plugs as due to temp and the oil, should they fail hot oil will spue out over the ceiling, walls, people and will most likely ignite possibly explosively.
Use spring loaded safety devices and weighted devices, which are perfectly safe if inspected and cleaned on a regurliar intervil.
Lids that seal using silicon rubber, or metal to metal are good.
Pressure cookers safe to fry with in my personal experience are seb and All American cookers and canners. ‘
Another and very safe option is the "chicken express" light commercial use based on the seb pressure cooker.
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Post by mpmn04 on Dec 10, 2018 12:49:02 GMT
The seb cooker is a similar design to my chicken bucket. Thanks nitebeat.
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Post by ThePieMan on Dec 11, 2018 10:56:42 GMT
I know its not recommended by the manufacturer, but why? Is it because of over-pressuring the pot? No. Pressure is Pressure. It's the fluid that is at issue here. Under Pressure, Oil and Water achieve different temperatures. As such, as nitebeat mentioned the rubber seals could fail. When hot oil under above atmospheric pressures releases it very easily ignites. I believe there might be a few videos getting around that may show destructive testing of pressure cookers with oil in them. High temperatures degrade all rubbers quickly, including silicone rubber. Ken has some great advice on this site on how to practical procedures on how to operate a pressure cooker for cooking chicken in our desired manner, which is worth repeating and referencing. Still, the advice above is worth re-reading, each of us are our own worst enemy, and potential Darwin Award candidate. Knowledge is the key to practical safety. From what I've seen of the Colonel's use of pressure cookers, well... I find his manner way to cavalier, but it was a different time, and still, he survived. :-D Cheers. |
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Post by Ken_Griffiths on Dec 11, 2018 12:38:02 GMT
The best advice that I can recall from the TCK forum is that alcohol and pressure frying should never go hand in hand. 'Drinking & Frying' is a recipe for disaster. So stay 'compos mentis' and apply good common sense. ALWAYS leave the drinking till after the food is cooked and things are out of harm's way. Most 'cookers' deal with the pressure fine these days and the pots have several ingenious methods to stop the pot exploding ... the chances of that happening are quite negligible, but oil is extremely hot and unlike water, it's vapour can ignite if things are left unattended and the oil gets too hot and there is an ignition source nearby (electric or gas)... the oil usually smokes quite badly before it ignites. You may find this short article worth a read... culinarylore.com/food-science:how-hot-before-cooking-oil-ignites/The chances of a fire from pressure frying are perhaps equal to those of a normal fryer. The important thing is to not leave things unattended, keep your eye on temperatures and ensure the equipment is clean and always well maintained. Everyone is a little apprehensive at first, but most folk usually get themselves into a strict routine of safety and the fears tend to diminish through professionalism and just always being sensible about things. I would say there is more likelihood of a burn/scald from touching the hot oil, or parts of the pot itself than a fire taking place. Obviously never open a pressure fryer whilst it is pressurised. I’ve heard stories that people sometimes have a bit of a 'head-loss' and try to open the lid having forgotten to release all the pressure first and then get scalded by the escaping steam... so take care and 'think twice' before removing the lid. Try to prepare your kitchen environment (clear pathways/worktops) and prepare things in advance for any eventuality. Definitely keep children/animals/other people well out the way. Do not ever put any water onto hot or burning oil ever, but I’m sure everyone that uses any type of fryer must know that anyway. Safety must ALWAYS come first. That is my advice. |
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devilly
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Post by devilly on Dec 13, 2018 10:11:37 GMT
I bought a brand new 6qt wearever chicken bucket and now i'm thinking the 5-6 psi won't be enough to get good results? kfc pressure fryers operating pressure is 12 psi
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Post by mpmn04 on Dec 13, 2018 11:45:40 GMT
hi devilly. I use the 6 qt wearever chicken bucket and it does a fine job. Where did you find a brand new one?
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Post by Ken_Griffiths on Dec 13, 2018 11:51:07 GMT
I bought a brand new 6qt wearever chicken bucket and now i'm thinking the 5-6 psi won't be enough to get good results? kfc pressure fryers operating pressure is 12 psi It will be fine as a first initial step into the world of pressure frying. Just ensure you close the lid tight. Here is my suggestion for its use... 1. Set timer to 8m 30s 2. Use drop temp of 320°F 3. Place 3 x 4oz chicken portions into hot oil (fine-coated with egg/milk & the seasoned breading just beforehand)4. Leave frying uncovered for 1m 30s 5. Cap pot tight6. When timer goes off, remove from heat and get the pressure down ASAP7. Uncap and use slotted spoon to get the chicken out of oil as quickly as you can, with safety in mind. Place chicken in preheated oven (80°C) with steam bath for 30 mins (turning chicken every 10 mins). This replicates the cVAP process. Remove steam bath and leave in dry oven at 65°C for 10-20 mins turning after 10mins. This replicates the normal holding cabinet.process Then enjoy! 👍 |
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