What sets Kentucky Fried Chicken apart from the rest? It’s not just their affordable prices and convenience. It’s also how crispy they’re able to make their chicken. There’s a reason it’s called extra crispy!
ALL ABOUT THR FRYER
Pressure fryers! If you do not know, pressure fryers are partly to blame for KFC’s success over the years. KFC swears by high-temperature, industrial-strength pressure fryers for their extra-crispy skin. Pressure fryer is widely used in fast food industry. It is exclusively used by big corporations to fry their chicken fast. Instead of traditional frying, pressure fryer keeps the juice in the meat rather than traditional frying. The technique that is used with pressure fryer is called broasting.
PRESSURE FRYING
Commercial pressure frying is similar to open frying, except that after food is placed into the hot oil, a lid is lowered over the fry pot and sealed to create a pressurized cooking environment. Raising the pressure gives a few distinct advantages over traditional frying. Leading to a product that cooked faster and maintain more its juices, since less moisture evaporates into steam. Thus, pressure frying produces the most consistently flavorful fried chicken, and is faster than any other method when cooking in higher volumes. Pressure fryer is not easily accessible in Malaysia culture because the price of the pressure fryer mostly is not affordable for Malaysian.
ADVANTAGES OF PRESSURE FRYING:
- Less grease absorbance: In pressure fryer, the evaporation increases the pressure that makes it even harder for inner juice of chicken to evaporate. As the chicken is cooked, a well balance is reached that the oil trying to get in and at the same time the inner juice trying to get out of chicken. Hence a minimal amount of grease is absorbed. This is what gives the fried chicken its flavor.
- Time is shortened: The product that is cooked in an open fryer in 20-25 minutes is cooked in a pressure fryer in 5-6 minutes. The average time is reduced by 80%.
- Save cost: Pressure frying prolonged oil life. Because it is fast and practical, it also saves labor.
- More tasty: When a piece of chicken is inserted in very hot oil in pressure fryer tank, it rapidly gets sealed making it difficult fort he juice inside the chicken to escape. Entrapping the chicken juice within while cooking adds to its taste.
- Healthy food: While keeping their inner juice and do not absorb much oil inside.
Good frying habits include using healthier high quality oils, filtering frequently, discarding degraded oil, and using fryers that recover temperature quickly. Remember that the bigger the fryer machine, the better. Why does the size of a fryer matter? When putting cold, breaded chicken into the hot oil, the temperature drops, and the meat boils instead of frying. The more oil, the higher the temperature in the fryer!
