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A cooking process trademarked
by the Broaster Company of Beloit, Wis. in 1954.
It requires the use of the Broaster, a large commercial
stainless steel pressure fryer made for the restaurant
industry and not available for home use. The
Company-produces marinade, seasonings, coatings
and condiments.
Broasting is a high-pressure cooking method
that is supposed to make chicken moist and juicy
on the inside and crispy on the outside, i.e., not
unlike plain fried chicken, but not as greasy, either.
Broasting is not only the process of frying chickens
under pressure, but includes a special marinating
process, and it is NOT available to home cooks.
The Broasters and the seasonings are sold only to
restaurants and the food trade, so Broasted chicken
is a brand name that is available to you only when
you dine out.
The Broasting process makes
chicken that has the taste of fried chicken, but
is moister and less greasy. According to the company,Broaster
Chicken has "a crispy, nutty golden_brown coating,…
tender and juicy deep down to the bone." The
company says its pressure-fried chicken has up to
44 percent more moisture than the leading brand
of "open" fried chicken, and 40 percent
to 70 percent less fat and fewer calories.
Most pressure cookers do not
recommend you use them for pressure frying.;
The warnings say something like: "Never
use more than ¼ cup of oil in the pressure
cooker when preparing food. Fat can be raised to a much higher temperature
than water (425o) and the danger of being
burned is very high when using large quantities
of oil. If you search the web you’ll
find the ubiquitous KFC copycat recipe everywhere,
but it calls for 6 cups of oil and is far too dangerous
unless you actually have a real pressure fryer.
If you download my Chicken
or Poultry
Recipe Booklet you’ll find some recipes
for that
only need ¼ cup of oil.
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