When it comes to crispy, juicy fried chicken or other fried foods, the cooking method can make a significant difference in flavor, texture, and moisture retention. Two popular methods that often get compared are broasting and pressure frying. While they both involve frying under pressure, they are not identical and have distinct techniques, origins, and equipment. To truly appreciate the nuances between broasting and pressure frying, it’s essential to dive into their history, method of cooking, and outcomes.
1. Understanding Pressure Frying
Pressure frying is a method of cooking food by frying it in oil under pressure. It’s most commonly associated with the fast-food industry, particularly with large-scale commercial frying of chicken.
How Pressure Frying Works
Pressure frying uses a specially designed pressure cooker, where food (usually chicken or other meats) is placed in hot oil inside a sealed container. The cooker is then sealed to create a high-pressure environment, usually around 12 to 15 PSI (pounds per square inch). This high pressure significantly raises the boiling point of water within the food, causing it to cook more quickly and at a higher temperature (about 320-375°F or 160-190°C). This results in faster cooking times and less oil absorption, which is why pressure-fried foods often feel less greasy than traditionally deep-fried foods.
Advantages of Pressure Frying
Faster Cooking: Because pressure frying raises the boiling point of water, the food cooks faster compared to traditional deep frying. This efficiency is particularly beneficial for restaurants and fast-food chains.
Juicier Results: The sealed pressure environment helps retain moisture in the food, making the inside juicy and tender.
Less Oil Absorption:The high-pressure environment reduces the amount of oil the food absorbs, resulting in a lighter, less greasy texture.
Crispy Outside, Tender Inside: Pressure frying provides a balance of textures, with a crispy outer layer and a juicy, flavorful interior.
Where is Pressure Frying Common?
Pressure frying is often used in commercial kitchens and fast-food chains. KFC, for example, has been a key promoter of this technique, making it synonymous with their signature crispy chicken. For many restaurants, pressure frying is a preferred method due to its speed and ability to consistently deliver high-quality fried products.
2. What is Broasting?
Broasting is a specific branded cooking method that combines pressure cooking and deep frying. It was invented by L.A.M. Phelan in 1954, who founded the Broaster Company, which continues to manufacture and sell broasting equipment and seasonings.
How Broasting Works
Broasting utilizes a Broaster, a patented machine that functions similarly to a pressure fryer. However, the process is unique to the brand and uses specific Broaster equipment. Broasting involves marinating or coating the chicken (or other food) in Broaster’s proprietary seasoning before it is placed into the Broaster machine. The machine then pressure fries the chicken at a slightly lower temperature than typical pressure frying, usually around 320°F (160°C).
Why Broasting is Different
The main distinction between broasting and traditional pressure frying lies in the proprietary equipment, recipes, and cooking methods patented by the Broaster Company. The Broaster Company provides a complete system to its customers, which includes the machine, seasonings, and cooking processes, which sets broasting apart from simple pressure frying. This system is usually licensed to restaurants, which can then advertise their chicken as “Broasted.”
Advantages of Broasting
Exclusive Flavor and Technique: Since broasting is tied to the Broaster Company’s specific equipment and seasoning, the flavor and cooking process are unique. The proprietary seasonings offer a distinct taste compared to regular pressure frying.
Golden Brown and Crispy: Broasting often results in a golden-brown color and a crispy texture, much like pressure frying, but with the added distinction of using Broaster’s seasonings.
Healthier Cooking: Like pressure frying, broasting also uses less oil due to the pressure-cooking process, resulting in healthier and less greasy food.
here is Broasting Common?
Broasting is a commercial cooking technique licensed to various restaurants, diners, and fast-food establishments. It is less common than standard pressure frying, mainly due to its exclusivity as a brand and its need for specialized equipment. You’ll often find broasted chicken in small restaurants, pubs, or specialty eateries that purchase the equipment and licensing from the Broaster Company.
3. Key Differences Between Broasting and Pressure Frying
While both broasting and pressure frying are methods of frying food under pressure, there are distinct differences between the two:
Branding and Equipment: Broasting is a branded method that requires specialized equipment from the Broaster Company, whereas pressure frying can be done with any suitable pressure fryer.
Seasonings: Broasting typically uses proprietary seasonings and techniques provided by the Broaster Company, resulting in a unique flavor profile. Pressure frying does not have these restrictions and can use any seasoning or batter.
Cooking Process: Broasting typically operates at a slightly lower temperature compared to traditional pressure frying, although the difference is relatively small.
Commercial Usage: Pressure frying is widely used across many fast-food chains and commercial kitchens. In contrast, broasting is more exclusive and typically used in smaller, licensed restaurants that have bought into the Broaster system.
4. Which Method is Better?
Choosing between broasting and pressure frying ultimately comes down to preference and context. For commercial operations looking for speed, consistency, and control over the cooking process, pressure frying is a versatile and reliable option. It allows more flexibility in seasoning and cooking styles, making it a favorite among large fast-food chains.
On the other hand, broasting offers a unique selling point for restaurants that want to differentiate their fried chicken with a specific flavor and texture tied to the Broaster brand. It’s ideal for smaller businesses or eateries looking to offer a signature item that can’t be easily replicated.
Both broasting and pressure frying offer distinct advantages over traditional deep-frying methods. Pressure frying is fast, efficient, and results in juicy, crispy food with less oil absorption. Broasting, while similar, adds an exclusive element with proprietary equipment, recipes, and flavors. Whether you’re enjoying a piece of pressure-fried chicken from a fast-food chain or a broasted chicken leg at a local diner, you’re experiencing the benefits of frying under pressure—moist, flavorful, and perfectly crispy food.