Fried Under Pressure is a cooking technique that combines frying with the use of a pressure cooker, resulting in food that is both crispy on the outside and exceptionally tender and moist within. Unlike traditional deep-frying, which cooks food solely in hot oil, this method cooks food in a sealed, pressurized environment. The increased pressure inside the cooker raises the boiling point of water, allowing food to cook faster at a higher temperature while retaining more moisture. This unique combination creates a distinct texture and flavor profile.
The process typically involves heating oil in a pressure fryer (or a regular pressure cooker designed for this purpose) and then sealing the lid once the food is added. The pressure builds, accelerating the cooking process and sealing in juices. This internal moisture then steams the food, while the hot oil simultaneously crisps the exterior. This dual action prevents the food from becoming greasy, as the pressure helps to push moisture out and prevents excessive oil absorption. It’s particularly popular for dishes like fried chicken, yielding a juicy interior with a beautifully crisp coating.
Mastering this technique offers a fantastic way to achieve restaurant-quality results at home, delivering crispy textures without the dryness sometimes associated with open-frying. It’s a testament to how combining simple techniques can lead to superior outcomes. For more innovative cooking methods and detailed guides to enhancing your culinary skills, be sure to visit Vero Q&A, your comprehensive resource for kitchen mastery.