What's broasting?

"Lou Mantrom" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

How is it done? Do you use a pressure cooker and deep fat
fry it? I'm totally clueless on this.

BTW, I'm new to the group--just started lurking in the
past couple weeks--and really like it. Everything from the
amount of information on virtually every cooking topic to
the nostalgic reminiscences of the "old" rfc members to
the combination Sheldon bashing/respect. Thanks so much
for making this a fun group.

Lou

"Broasting" is a registered process that builds pressure in
the pot which seals in the natural juices while sealing out
almost 100% of the cooking oil. The Broaster Co. perfected
the first Broaster in 1952.

Wayne Boatwright said:

"Lou Mantrom" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

How is it done? Do you use a pressure cooker and deep fat
fry it? I'm totally clueless on this.

BTW, I'm new to the group--just started lurking in the
past couple weeks--and really like it. Everything from
the amount of information on virtually every cooking
topic to the nostalgic reminiscences of the "old" rfc
members to the combination Sheldon bashing/respect.
Thanks so much for making this a fun group.

Lou

"Broasting" is a registered process that builds pressure
in the pot which seals in the natural juices while sealing
out almost 100% of the cooking oil. The Broaster Co.
perfected the first Broaster in 1952.

Isn't this how they make Kentucky Fried Chicken? Pressure-
frying?

Jill

Wayne Boatwright said:

"Lou Mantrom" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

How is it done? Do you use a pressure cooker and deep fat
fry it? I'm totally clueless on this.

BTW, I'm new to the group--just started lurking in the
past couple weeks--and really like it. Everything from
the amount of information on virtually every cooking
topic to the nostalgic reminiscences of the "old" rfc
members to the combination Sheldon bashing/respect.
Thanks so much for making this a fun group.

Lou

"Broasting" is a registered process that builds pressure in
the pot which seals in the natural juices while sealing out
almost 100% of the cooking oil. The Broaster Co. perfected
the first Broaster in 1952.

Yeah, it's a combination of deep frying in a pressure-
cooker, as you said.

However, as the pressure builds in the container, I would
suppose that more oil would be forced into the food, than
without the pressure. . . .

"Lou Mantrom" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

How is it done? Do you use a pressure cooker and deep fat
fry it? I'm totally clueless on this.

BTW, I'm new to the group--just started lurking in the
past couple weeks--and really like it. Everything from the
amount of information on virtually every cooking topic to
the nostalgic reminiscences of the "old" rfc members to
the combination Sheldon bashing/respect. Thanks so much

for

Quoted message said:

making this a fun group.

Hi, Lou and welcome! Broasting comes up here every now and
then. I've found this site, whatscookingamerica.netQOpen ↗
A/Broasting.htm, that explains it. Sounds similar to KFC.

Jack Broastomatic

Lou Mantrom said:

How is it done? Do you use a pressure cooker and deep fat
fry it? I'm totally clueless on this.

Yes. That's all there is to it. There's a lot of hype and
press agentry about it, but basically it's deep frying in a
closed pressure vessel.

If you go looking at the information from the company that
makes the equipment, you'll see foolishness about sealing in
juices and all sorts of food fakelore. It was a fairly
common cooking technique well before The Colonel and the
Broaster guys decided to market it.

Makes the cooking time for chicken pieces come down as low
as about 15 minutes. There are lots of companies making
pressure fryers for restaurant use.

Pastorio

Can you use a conventional pressure cooker? Is this a safe
thing to do?

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Lou Mantrom said:

How is it done? Do you use a pressure cooker and deep
fat fry it? I'm totally clueless on this.

Yes. That's all there is to it. There's a lot of hype and
press agentry about it, but basically it's deep frying in
a closed pressure vessel.

If you go looking at the information from the company that
makes the equipment, you'll see foolishness about sealing
in juices and all sorts of food fakelore. It was a fairly
common cooking technique well before The Colonel and the
Broaster guys decided to market it.

Makes the cooking time for chicken pieces come down as low
as about 15 minutes. There are lots of companies making
pressure fryers for restaurant use.

Pastorio

"jmcquown" <[email hidden]> wrote in news:wRYdc.6297$Yw5.4897
@bignews4.bellsouth.net:

Quoted message said:

Wayne Boatwright said:

"Lou Mantrom" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

How is it done? Do you use a pressure cooker and deep
fat fry it? I'm totally clueless on this.

BTW, I'm new to the group--just started lurking in the
past couple weeks--and really like it. Everything from
the amount of information on virtually every cooking
topic to the nostalgic reminiscences of the "old" rfc
members to the combination Sheldon bashing/respect.
Thanks so much for making this a fun group.

Lou

"Broasting" is a registered process that builds pressure
in the pot which seals in the natural juices while
sealing out almost 100% of the cooking oil. The Broaster
Co. perfected the first Broaster in 1952.

Isn't this how they make Kentucky Fried Chicken? Pressure-
frying?

Jill

Yes, pressure-frying, but broasting uses less oil and the
product shows
it. True "Broaster" equipment is patented as such. I'm not
sure how significant a difference it might be from
other pressure fryers.

Alan [email hidden] wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

"Lou Mantrom" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

How is it done? Do you use a pressure cooker and deep
fat fry it? I'm totally clueless on this.

BTW, I'm new to the group--just started lurking in the
past couple weeks--and really like it. Everything from
the amount of information on virtually every cooking
topic to the nostalgic reminiscences of the "old" rfc
members to the combination Sheldon bashing/respect.
Thanks so much for making this a fun group.

Lou

"Broasting" is a registered process that builds pressure
in the pot which seals in the natural juices while sealing
out almost 100% of the cooking oil. The Broaster Co.
perfected the first Broaster in 1952.

Yeah, it's a combination of deep frying in a pressure-
cooker, as you said.

However, as the pressure builds in the container, I would
suppose that more oil would be forced into the food, than
without the pressure. . .

I'm not sure of the specifics, but all of the true
broasted chicken I've had is much less greasy than other
deep-fried varieties. I don't think the oil is really
forced into the food.

On 10-Apr-2004, Wayne Boatwright <[email hidden]>

Quoted message said:

Quoted message said:

However, as the pressure builds in the container, I
would suppose that more oil would be forced into the
food, than without the pressure. . .

I'm not sure of the specifics, but all of the true
broasted chicken I've had is much less greasy than other
deep-fried varieties. I don't think the oil is really
forced into the food.

For the oil to be forced in, you would have to start with
very dry chicken. As the pressure builds, the moisture in
the chicken is trying to get out, but the pressure in the
chamber is preventing it. So, you get moist, non-greasy
fried chicken.

Lou said:

Can you use a conventional pressure cooker? Is this a safe
thing to do?

It's how the Colonel got started. He carried
conventional pressure cookers around to restaurants to
demonstrate his chicken.

Funny sentence: demonstrate his chicken.

Pastorio

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Lou Mantrom said:

How is it done? Do you use a pressure cooker and deep fat
fry it? I'm totally clueless on this.

Yes. That's all there is to it. There's a lot of hype and
press agentry about it, but basically it's deep frying in
a closed pressure vessel.

If you go looking at the information from the company that
makes the equipment, you'll see foolishness about sealing
in juices and all sorts of food fakelore. It was a fairly
common cooking technique well before The Colonel and the
Broaster guys decided to market it.

Makes the cooking time for chicken pieces come down as low
as about 15 minutes. There are lots of companies making
pressure fryers for restaurant use.

Pastorio

In article <[email hidden]>, "Bob (this one)"

Quoted message said:

Lou said:

Can you use a conventional pressure cooker? Is this a
safe thing to do?

It's how the Colonel got started. He carried conventional
pressure cookers around to restaurants to demonstrate his
chicken.

Funny sentence: demonstrate his chicken.

Pastorio

Row-behr-to, I don't think pressure cooker mfgrs recommend
using their products for pressure frying chicken in oil.
MOF, I think they caution against it.

missvickie.comkfc.htmlOpen ↗
missvickie.comfrying.htmlOpen ↗
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

I thought I had heard somewhere that it wasn't safe, but I
figured I'd get some good answers here. Thatnks a lot for
the link, too. It's pretty informative.

Lou-Lou "Melba's Jammin'" <[email hidden]> wrote
in message news:barbschaller-
[email hidden]...

Quoted message said:

In article <[email hidden]>, "Bob

(this one) said:

Lou said:

Can you use a conventional pressure cooker? Is this a
safe thing to

do?

Quoted message said:

Quoted message said:

It's how the Colonel got started. He carried
conventional pressure cookers around to restaurants to
demonstrate his chicken.

Funny sentence: demonstrate his chicken.

Pastorio

Row-behr-to, I don't think pressure cooker mfgrs recommend
using their products for pressure frying chicken in oil.
MOF, I think they caution against it.

missvickie.comkfc.htmlOpen ↗
missvickie.comfrying.htmlOpen ↗
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Lou said:

I thought I had heard somewhere that it wasn't safe, but I
figured I'd get some good answers here. Thatnks a lot for
the link, too. It's pretty informative.

Lou-Lou "Melba's Jammin'" <[email hidden]>
wrote in message news:barbschaller-
[email hidden]...

Quoted message said:

In article <[email hidden]>, "Bob

(this one) said:

Lou wrote:

>Can you use a conventional pressure cooker? Is this a
>safe thing to

do?

Quoted message said:

Quoted message said:

It's how the Colonel got started. He carried conventional
pressure cookers around to restaurants to demonstrate his
chicken.

Funny sentence: demonstrate his chicken.

Pastorio

Row-behr-to, I don't think pressure cooker mfgrs recommend
using their products for pressure frying chicken in oil.
MOF, I think they caution against it.

missvickie.comkfc.htmlOpen ↗
missvickie.comfrying.htmlOpen ↗
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

See becksales.combecksales.comOpen ↗ for an actual pressure fryer
(for home use) distributer.

Tom

Melba's Jammin said:

In article <[email hidden]>, "Bob

(this one) said:

Lou said:

Can you use a conventional pressure cooker? Is this a
safe thing to do?

It's how the Colonel got started. He carried conventional
pressure cookers around to restaurants to demonstrate his
chicken.

Funny sentence: demonstrate his chicken.

Pastorio

Row-behr-to, I don't think pressure cooker mfgrs recommend
using their products for pressure frying chicken in oil.
MOF, I think they caution against it.

missvickie.comkfc.htmlOpen ↗
missvickie.comfrying.htmlOpen ↗

Apparently so. I looked for some URL's to dispute this
because I've done it (years ago) but not a one offers a safe
way to do it.

So here's my position: No matter what anyone tells you, I've
never done it and I won't do it again. It's not safe.

But, hey, we all did crazy stuff back then. Um, when I
didn't do it. <duluthsuperior.comduluthsupeOpen ↗
rior/living/8297249.htm>

Pastorio