Pressure frying means deep-frying in a special covered fryer that traps steam given off by the foods being cooked and increases the pressure inside the kettle.
In a standard fryer, even though the fat may be at 350 F (175C), the temperature inside the food will not rise above 212F (100C), the boiling point of water.Just as in a pressure steamer, a pressure fryer raises this temperature and cooks the food more quickly without excessive surface browning. At the same time, the fat temperature can be lower, 325 F (165C) or less.
Pressure frying requires accurate timing because the product cannot be seen while it is cooking.
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