btb
Full Member
Posts: 133
|
Post by btb on Dec 27, 2020 18:09:09 GMT
Holy Cow! He is Human after all ! ! ! LOL Now I will have to figure out how to be as smart as willy and post my picture on here. It may take me a while, but I hope to eventually figure it out how to do it. It may not be pretty, but it is what it is . . . Others? ? ? . . . LOL Hah . . . I did it. But I am unable to repeat how I did it ! ! ! --BTB P.S. I'm not the real cute one . . . |
|
|
|
Post by jwoz on Feb 8, 2021 16:45:30 GMT
One further note - From time to time someone will say that KFC used to cook chicken at a much higher pressure than 15 psi, and they often cite a number of 29.7 psi. I think this is a misunderstanding. The patent filing from 1966 talks about cooking the chicken at 29.7 p.s.i.a, but "p.s.i.a" and what we commonly refer to a "p.s.i" are two different things. When we refer to psi we are referring to the pressure that we are adding *over and above* the normal atmospheric pressure that exists on earth (measured at sea level) which is, itself, approximately 15 pounds per square inch. The measure of p.s.i.a adds together both "normal" atmospheric pressure and the added pressure that we are creating in the pot, meaning that a p.s.i.a of 29.7 is essentially equal to us brining a pot to 15 psi of pressure above the normal level of atmospheric pressure, because 15 (normal atmospheric pressure) plus 15 (extra pressure in the pot) = roughly 29.7. I have not seen evidence for CHS cooking at a pressure greater than 15 psi over normal atmospheric pressure but, of course, if someone else has then please chime in.
|
|
|
|
Post by jwoz on Mar 1, 2021 15:08:57 GMT
Lots of words. Let's see a video, and maybe some photos. Well, OK then... Here's a video that I've been working on over the past several weeks. I've never made a video before, so please excuse the production values. One does the best one can, the perfect is the enemy of the good, and all that... I know that there are many ways to pressure fry, so the goal wasn't to go through all the different ways, etc., and I know that there could be debate and discussion about some of the specific things I say in the video. But, again, the intent was to just show people one way that one person does this. As I've said before, when I was starting out on this path - a path that many people will reflexively say is "dangerous" - I was frustrated that I couldn't find a guide that showed me in detail at least how one person pressure fried chicken at home. So, the written guide above, and now this video, are my attempt at that. |
|
|
|
Post by ThePieMan on Mar 3, 2021 16:26:16 GMT
What?!? They let you have a passport? Good onya, and good luck. There is a travel ban you know? |
|
|
|
Post by cascader on May 3, 2021 5:50:28 GMT
Something I have found useful with a portable induction heating unit such as the duxtop is to plug it into a electric monitor such as a kill-a-watt. They you can see the unit cycle on and off, as well as see the various intermediate power levels and get a feel for how the temp mode vs. the power modes actually work.
In my case, pan frying with a heavy cast iron pan, the temp mode just didn’t work well. There was too much thermal lag and the cycling was out of sync with temperature control. Monitoring the power consumption made it clear what was happening. It was also easy to see how the lower power level duty cycles and low, intermediate and peak power interplay with duty cycles.
I think this will help fine tune settings when using a pressure cooker / fryer.
|
|
|
|
Post by viper1431 on Jun 23, 2021 21:23:12 GMT
All the pressure cookers i've found have these safety plug things in them, it says they will pop, or melt when if the pressure or temperature gets too high, such as having a clogged pressure valve, or running dry of liquid. Does the oil which can allow the cooker to get a lot hotter than water cause these safety valves to burst ?
|
|
|
|
Post by cascader on Jun 28, 2021 3:29:04 GMT
All the pressure cookers i've found have these safety plug things in them, it says they will pop, or melt when if the pressure or temperature gets too high, such as having a clogged pressure valve, or running dry of liquid. Does the oil which can allow the cooker to get a lot hotter than water cause these safety valves to burst ? I think it depends on the material. The magefesa designed for pressure frying (eBay find) uses an all metal spring loaded safety, and a silicone lid gasket and multiple safety systems. I think the concern with silicone in a safety plug is less than rubber, as it is often designed for temps over 500F, and doesn’t degrade in oil the same way rubber can, but the manufacturers are not accepting liability, so it is a user beware situation. The older natural rubber ones would be a legit concern for degradation as oil will damage rubber. I think the brand known as All American canners, despite being gasketless used safety plugs that were of the rubber variety. I also believe, but don’t know for certain, that the typical relief mechanism is going to be pressure, not temperature. In order for the top to get really hot, the bottom and the liquid (oil or water) would be crazy hot, leading to dangerous pressure buildup . Here you can put in material and a chemical and check compatibility: www.customadvanced.com/chemical-resistance-chart.html?chemical=Vegetable+Oils&rubber=NRvegetable oils are not recommended for natural rubber. If you can somehow find out the material the safety plug is made from, you might gain some peace of mind. The oil is sitting at 350+ normally, and potentially well over 450F in a mismanaged situation (interrupted during cooking etc.). Water normally never exceeds about 250F under pressure. Normal frying behavior would tend to spit that oil all over the inside, so the relief material would be subject to the oil temp and chemical degradation, if applicable. |
|
|
|
Post by justinalias on Jun 26, 2024 4:57:51 GMT
jwoz great presentation, I watched it a couple years ago and again yesterday. What I hadn't given any thought to was the relationship between pressure and oil temperature and how they can be independent of each other e.g. you need something in the oil that produces steam which in turn will build up pressure. But at the same time you need enough heat energy to generate that steam and this is where it becomes a real balancing act. The other thing that stood out for me was measuring the finishing temp, and I liken this to trying to land a plane; you need to keep the nose slightly up (temperature regulation) while gradually reducing your speed (gradual temperature drop) until you hit the runway at the proper speed (250 to 285 F), I prefer 250 F.
|
|
