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Post by nitebeat on Feb 26, 2019 11:47:11 GMT
Just sent you a video link to a YouTube post I just put up
link not working not sure why..... (edit)
send new msg link now working
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Post by Ken_Griffiths on Feb 26, 2019 11:51:52 GMT
'No pressure' here then... ha ha 😀
I nearly bought the 'Chicken Express' ..er.. Kuroma Copy device, about 3 or 4 years ago, when they were advertised on eBay UK in the region of £350.00, or best offer. I made several offers of around £300 for one, but my offers were ignored/rejected.
They were 8lb psi pressure, if I remember correctly ..and I wanted one so that I could do the frying outside in our utility that runs along the side of our home. The hope was to take the smell out of the kitchen, whilst having the convenience of simply plugging it in. It would be just as easy though to get a two ring portable electric or gas hob, so I abandoned the idea of buying an 'all in one' fryer.
I thought I would take another look on eBay this morning to see how much those fryers are these days (not that I want one at this moment in time) and I was surprised to see that there are now similar copy products from Beijing in China, that are now closer to the price of £750 these days and being advertised simply as a counter-top electric fryer.
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Post by nitebeat on Feb 26, 2019 11:55:37 GMT
There is another Spanish outfit that also makes a version of these name escapes me moment
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Post by ThePieMan on Apr 18, 2019 10:44:36 GMT
A while back I talked about some cautions and considerations with the pressure cooking process (http://kfc11.proboards.com/post/2829/thread) which in hindsight probably should have been located under the Pressure Cooking Banner (perhaps Ken can relocate it?) Well I finally got motivated enough to carry out some mods on my new Supor Stainless Steel Pressure Cooker, and now, here are some pics:  Lid with Pressure Gauge and Petcocks  Closeup of the Lid  Each petcock has a lead sealed attached compliance/safety inspection certificate. |
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Post by ThePieMan on Apr 18, 2019 10:50:15 GMT
 Direct Pressure Steam Pressure Gauge: many gauges are liquid filled and are not suitable for this type of use, as they are designed to be connected to the pressure vessel via as liquid filled U junction.  This Supor pot, replaces my Tian Xi "Bomb" pressure cooker ( which had an oxbow bar sealing mechanism). It is bigger and fits a standard sized collapsing steel basket.  A view inside the lid. Silicone Seal, anti-spatter cage, and pressure lock come standard. |
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Post by ThePieMan on Mar 16, 2020 9:39:05 GMT
I just came across this Portuguese brand pressure cooker. Silampos -
All stainless Steel, in a variety of sizes. May be worth checking out. The operating instructions are pretty universal for any Oxbow style pressure cooker, so it's worth checking out. Obviously if you're gonna pressure fry in it, you may need to replace the gasket more frequently than recommended given how thin it appears to be.
Never heard of them before, but may actually be worth checking out?
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Post by Ghostphace on May 14, 2020 12:30:31 GMT
Hi Guys
New member here. I'm just starting my journey towards the holy grail. I dont have a pressure cook. I was seeking some information and came across this video on Youtube ....... He seems to be using the Magefesa pressure cooker without any modifications. Any thoughts on his instructions?
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Post by ThePieMan on May 20, 2020 9:17:04 GMT
...He seems to be using the Magefesa pressure cooker without any modifications. Any thoughts on his instructions? This is possibly the best level headed explanation of pressure frying at home on Youtube. I don't agree 100% with everything he says, but the tip about using an Induction Cooker with fixed temperature control is a definite keeper, in my book. The pressure cooker does look like a Magefesa, but then there are many, many similarly styled cookers out there. Cheers, TPM |
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Post by Ghostphace on May 20, 2020 17:48:43 GMT
...He seems to be using the Magefesa pressure cooker without any modifications. Any thoughts on his instructions? This is possibly the best level headed explanation of pressure frying at home on Youtube. I don't agree 100% with everything he says, but the tip about using an Induction Cooker with fixed temperature control is a definite keeper, in my book. The pressure cooker does look like a Magefesa, but then there are many, many similarly styled cookers out there. Cheers, TPM Cheers Mate |
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Post by ThePieMan on Jun 8, 2020 10:28:19 GMT
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justme
Full Member
Account Disabled
Posts: 123
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Post by justme on Jul 23, 2020 23:34:16 GMT
...He seems to be using the Magefesa pressure cooker without any modifications. Any thoughts on his instructions? This is possibly the best level headed explanation of pressure frying at home on Youtube. I don't agree 100% with everything he says, but the tip about using an Induction Cooker with fixed temperature control is a definite keeper, in my book. The pressure cooker does look like a Magefesa, but then there are many, many similarly styled cookers out there. Cheers, TPM It's a Magefesa STAR 10 in the video. He has said that and he has linked to them on Amazon. I have a Magefesa 10 that was sold by Pro Selections, complete with their manual for pressure frying. Their recipe is no good though. I also tried the Wearever 6 qt Chicken Bucket. The problem with both is that they operate at too low pressure, only 7 pounds for the Wearever and 8 pounds for the Magefesa. I wanted a smaller cooker than the Magefesa 10, so I bought a Magefesa 8, also sold by Pro Selections. Then I modified it to get 12 pounds of pressure, which is what Henny Penny commercial fryers have. That mod required a lot of experimentation and an Excel spreadsheet to do the math, with parts including a new stem from Prestige (India), and a special weight from China (ebay), and a special metric drill bit (Germany) to enlarge the hole in the stem to the precise diameter I needed. The safety valve on my Magefesa opens at about 13 PSI (learned by trial and error), so cooking at 12 PSI is just fine. For people still concerned about safety, watch the YouTube video. The guy goes over why it's relatively safe in the Magefesa in exceptional detail. You don't have to use the induction burner like he does, but it is handy. I'd like to have one so I can fry outside and keep the fried food smell outside. I just turn the large electric burner on my stove to about 40% after I add the chicken to the oil and it does just fine. I put the chances of explosion or other uncontrolled venting at zero having popped the safety valve multiple times during my modifications. It's spring loaded so if you clean it with rubbing alcohol periodically there is about zero chance of ever having a problem with it sticking. If that safety were to fail, the holes in the edge of the lid release steam in an emergency, which many people don't even know is a specifically designed safety feature. The lid will flex a tiny bit and the holes around the edges leak long before any explosion. The Pro Selections models I bought both have UL Listed on the bottom. I read online (Miss Vickie) that UL Labs did massive overpressure tests on them and never did get one to fail. She wrote: "The Magefesa "Super Cooker" is the first. It has 3 pressure safeties and cooks at a constant 10 lbs. of pressure. It was UL tested up to 65 lbs. of pressure and did not explode." She's not right about the pressure though. It's 8 pounds not 10. I confirmed that with Magefesa and my own calculations. Of course, lawn darts were 100% safe when used as directed. However, some idiot threw one over a house and killed a child on the other side, and that was the last I heard of lawn darts. You can knock over an open fryer or you can knock over a pressure fryer. Don't do either one. Keep kids and pets away. Stay sober. Also don't do like grandma and put the pressure cooker in the sink to cool it off. When you remove the lid and water drips in the oil, you might end up winning a Darwin award. In other words, use common sense when frying, no matter how you do it. I downloaded the operating manual for a Henny Penny fryer, and they recommend an oil temp of 320 degrees at 12 PSI. I was surprised the temp was that low. I have tried it a few times, and 320 works great at 12 PSI. The oil lasts longer too - much longer. After 10 minutes at 12 PSI the skin is a wonderful, sticky, gelatinous, delicious layer under the crispy coating. I don't pursue the KFC recipe any more, although I have tried a number of the different spice recipes that have been posted online. Mine comes out tasting sort of like Bojangles fried chicken. Maybe one day I'll go back to the KFC recipes. One thing I can say is that once you pressure fry chicken successfully, you'll never go back to open frying. It's a night and day difference in juiciness, tenderness, and that wonderful gelatinous skin that you can only get under pressure. I'm going to fry 5 pieces in just a few minutes. MMMMMMMM ... |
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Post by ThePieMan on Nov 10, 2020 14:30:21 GMT
Place chicken in preheated oven (80°C) with steam bath for 30 mins (turning chicken every 10 mins). This replicates the cVAP process... Williams- Sonoma put out this product, I dunno when, or how long its been out, but since we've often talked about the post frying process and different methods to address it, I thought I'd link this presentation video about Williams-Sonoma's Domestic Benchtop, Cuisinart Combo Steam & Convection Oven. Addendum: 2012 - Man have I been asleep! |
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