BROASTING
Broasting is a trademarked name for frying chicken, potatoes, and other foods in a pressure cooker utilizing Broaster Company of Beloit, Wisconsin-licensed device and supplies. Pressure frying, in a broader sense, is a method of frying meals in oil under pressure to seal the top of the food and retain its original moisture while creating a crisp exterior. Broasting is only available in food-service establishments since Broaster Company only sells equipment and materials to retail businesses like restaurants, fast-food outlets, and grocery shops, and licences its name and programme to them. In 2002, the Broaster Company, which was formed in 1954, had roughly 5,000 licensees.
Pressure frying can be done at home with the right appliance. Pressure cookers, on the other hand, are not recommended for use as pressure fryers by their manufacturers. Manufacturers particularly encourage users not to use more than 14 cups of oil in a pressure cooker, which is significantly less than what is required for frying. When a considerable amount of oil is used at a high temperature, the pressure seal of the lid can be damaged, allowing steam or hot oil to escape. Only a few firms make pressure fryers that are meant to hold heated oil under pressure, and only these must be used at home.
Broaster Pressure fryer Performance
Broaster Pressure Fryers are specifically designed to consistently cook large quantities of food in industrial kitchens with quick turnaround times. As a result, all of our equipment is composed of high-quality materials and is designed to be safe. Broaster Fryers are built to last so you can concentrate on presenting delicious meals to your clients. Commercial pressure fryer heat oil in a sealed fry pot with gas or electricity. The pressure increases up to about 14 pounds per square inch, and the food reaches an interior temperature of around 250°F (120°C), compared to 215 to 220°F (about 100°C) with traditional frying. When contrasted to traditional units, cooking time is approximately half as long, which is a considerable benefit in a quick-service environment. For instance, a single machine can cook numerous racks of pork ribs in a single batch in seven minutes.
When all works according to plan, the finished product will contain less than half the amount of oil as meals cooked in a traditional open fryer. This is said to happen because, in traditional frying, natural moisture escapes through the oil as steam. When you use pressure frying, steam is trapped in the fry pot, forcing natural moisture to keep within the food and preventing oil from getting in and causing a greasy result. According to manufacturers, the Fagor Classic pressure fryer for household use, its fryer will create a chicken with 44 per cent more moisture, 40 to 70 per cent less fat, and fewer calories than open fried chicken.
The Broaster Company’s process is standard for pressure frying. The chicken is marinated and breaded with unique ingredients, and the oil in the fryer pot is heated to 360 degrees Fahrenheit. The chicken is then put into a stainless steel basket that is dropped into the boiling oil, with each load weighing up to fourteen pounds. Thighs are placed first, then legs, breasts, and wings because dark meat takes longer to cook. The pressure valve is then closed, and the lid is sealed in place, allowing for rapid pressure buildup. The chicken is cooked for 8–9 minutes at 360°F, after which the pressure valve is opened to release the steam, the lid is removed, and the chicken is served.
While chicken is the most well-known foodstuff for broasting. Or pressure frying, other dishes can be prepared using the same method. Recipes, cooking directions, coatings, seasonings, and marinades for potato wedges, catfish, pork chops, ribs, fish. Shrimp, and mushrooms, among other things, are provided by Broaster Company to its licensees. While fresh foods are typically used in pressure frying, frozen foods can also be successfully pressure cooked. The completed chicken product should be crispy on the outside and soft and juicy on the inside.
