Post by ThePieMan on May 10, 2021 17:16:27 GMT
In another, recent thread I posted a link to a youtube search about Kuroma-style countertop electric pressure fryers. One of the search results pulled up this guy:
(timestamp 1:39). Now, to be fair, I'd love to see some more detailed explanation of his experiment, but his rationale for not using a domestic, electric, "Instant Pot" style pressure cooker is flawed, and here's why.
Some domestic, electric pressure cookers, do in fact vent so his reasoning about the oil being spoiled by the steam generated by water contained in the product is partially incorrect. What he fails to acknowledge however is that many electric pressure cookers allow for the setting of time and pressure for their various settings, not all but many.Whist this might be seen as a boon there are certain controls that are essential but missing. That is the ability to switch the device on and allow it to "heat the oil.
Some pots include a browning option, not all. Thus, to heat the oil to temperature requires a second pot. Next, many are thermostatically controlled, thus the heating element will not switch on if the pot is over a certain set temperature, which means that the hot oil you tip into the pot, will gradually cool down and will not maintain proper temperature. Certainly, pressure will build up over time due to the heat of the oil acting on the product, but the temperature of the oil will degrade and result in oily, poor quality chicken breading, as shown in this guy's video.
In my view, this video while illustrative and informative, is not entirely trustworthy because it draws from his own single experience and tried to draw an all inclusive conclusion about why not to use a domestic, electric pressure cooker. Personally, I would not advise modifying the pot's control mechanisms: ensure proper venting, and disable thermostatic shutoff; to overcome various pots' perceived flaws/built-in protections, I don't believe the effort would be worth it.
(timestamp 1:39). Now, to be fair, I'd love to see some more detailed explanation of his experiment, but his rationale for not using a domestic, electric, "Instant Pot" style pressure cooker is flawed, and here's why.
Some domestic, electric pressure cookers, do in fact vent so his reasoning about the oil being spoiled by the steam generated by water contained in the product is partially incorrect. What he fails to acknowledge however is that many electric pressure cookers allow for the setting of time and pressure for their various settings, not all but many.Whist this might be seen as a boon there are certain controls that are essential but missing. That is the ability to switch the device on and allow it to "heat the oil.
Some pots include a browning option, not all. Thus, to heat the oil to temperature requires a second pot. Next, many are thermostatically controlled, thus the heating element will not switch on if the pot is over a certain set temperature, which means that the hot oil you tip into the pot, will gradually cool down and will not maintain proper temperature. Certainly, pressure will build up over time due to the heat of the oil acting on the product, but the temperature of the oil will degrade and result in oily, poor quality chicken breading, as shown in this guy's video.
In my view, this video while illustrative and informative, is not entirely trustworthy because it draws from his own single experience and tried to draw an all inclusive conclusion about why not to use a domestic, electric pressure cooker. Personally, I would not advise modifying the pot's control mechanisms: ensure proper venting, and disable thermostatic shutoff; to overcome various pots' perceived flaws/built-in protections, I don't believe the effort would be worth it.
