Who's done this, and what are your results? I started reading about this in another thread, and the thought popped into my head that I could now deep fry without making a mess. New toy, new technique to explore and bragging rights to my friends who just shoot 20 foot flames off of their grills.
Anyone out there tried this? It's got to be faster. Does it result in crunchier/moister/hotter items coming out of the pot? Best fish and chips I've ever had was in London. Came out at nuclear heat for a piece of flounder. This never happens, since the fish gets cold and damp during the trip from the fryer. Can cooking this under pressure help me recreate this fish?
Food geek alert! This is actually more exciting than anything I've done all month!
>I've been resisting a pressure cooker because I don't need any more kitchen toys. But pressurized >deep frying? Now I'm excited. I've avoided deep frying because of the mess. The thought that I can >have a new toy and add another technique to the arsenal?
>I think this now deserves it's own thread.