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Post by Silver on Sept 14, 2021 9:06:57 GMT 1
Nice looking fryer. When I do get into pressure frying I'm going the route of an induction cooktop. And I will set it up outside! So far, the open fryer has worked for me. Mine has a lid that closes so it's not too bad at maintaining a constant temp There is a nice cover for the Presto ProFry also. It's not shown in the link I provided. They refer to it more as splash protector than a lid, but a lid is a lid. It would not permit any pressure to build at all. |
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Post by Silver on Sept 14, 2021 12:42:16 GMT 1
Nice looking fryer. When I do get into pressure frying I'm going the route of an induction cooktop. And I will set it up outside! So far, the open fryer has worked for me. Mine has a lid that closes so it's not too bad at maintaining a constant temp With your open fryer what temperature and time combination have you found to work best? I'm figuring that my new fryers cooking times for given temperatures will likely not correspond directly to those of the old one that burned out after 30+ years. It's not likely that the new one will recover as rapidly as our old one. |
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Post by Silver on Sept 14, 2021 12:43:52 GMT 1
And given how thin and flimsy and light weight it is, it's not likely that the new Presto will last anywhere near 30 years.
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Post by dryandra on Sept 17, 2021 16:22:26 GMT 1
I have been using the Wear-Ever 6 Qt pressure fryer for about 2 years now, all my chicken comes out nice and juicy. Wouldn't go back to deep frying now.
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Post by deepfriednew101 on Sept 17, 2021 17:06:20 GMT 1
With your Wear-ever 6Qt Pressure fryer did it come with the Bottom Cracklin settler Plate ? Plate that goes on the bottom to catch cracklin keeping it off the Bottom of the Pot? I always use 2 Bottom Plates with our Open Flame Pressure cookers to help the burning of the Oil. The crackling still settles on the Bottom Plates BUT slows the Burn in the OIL. On every third Batch of cooking in ONE sitting we pour 80 - 90 % of the oil into a second Pressure Cooker and Clean the First Pots Plates saving the Crackilin Do you do multiple batches Back to Back in one meal time.  |
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Post by dryandra on Sept 17, 2021 21:24:28 GMT 1
No it didn't come with one, I found an alternative one on ebay and use that, not quite the same ,but closest I could find.
There are 4 of us in the family, so we go through a fair bit of chicken in a meal.
Depending on the size I usually put in 4-5 pieces of chicken at a time, once one lot is cooked I start the next lot, I usually do about 4-5 batches which can take a fair bit of time, up
to 2 hours.
For out coating I use this one, an excellent blend.
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Post by deepfriednew101 on Sept 18, 2021 1:50:15 GMT 1
Do you add more spices to the mix or straight up from that package ?
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Post by dryandra on Sept 18, 2021 13:48:51 GMT 1
Only add flour per instructions.
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Post by deepfriednew101 on Sept 18, 2021 17:08:31 GMT 1
I see that Item does NOT ship to Canada.
the was a Kentucky Chicken coating that was available to Canada which had Flavor and was Similar to the KFC
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 18, 2021 22:44:10 GMT 1
I notice in the description it states
1 part weight Seasoning
with 5 parts weight plain flour
Mix thoroughly
So no 13g to 200g there!
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