Fried food is one of the most loved types of food in the world. From crispy chips to fried chicken, every hospitality venue uses frying in some capacity. While traditional frying methods such as pan frying or deep frying are well known, pressure frying is less common but is becoming increasingly popular. Pressure frying uses the principles of deep frying but is faster, and uses moisture to deliver faster, juicer and more flavourful results.
Pressure frying is where you submerge food in hot oil inside a sealed and pressurised chamber. The fryer has an airtight lid that the chef locks into place. The locked lid causes pressure to rise which brings the water or oil within the food to above 100°C. This cooks the food quicker while retaining its moisture and flavour but also creating a crispy, crunchy outside. This method results in faster cooking times and produces juicier and more tender fried food. Think of it like a pressure cooker, but instead of steaming or boiling, it uses hot oil in a sealed chamber to fry food quickly.
What are the Common Frying Methods?
Traditional frying methods refer to open-air frying techniques where food is submerged or exposed directly to hot oil. The most common approaches are:
Deep frying is a technique where chefs submerge the food completely in hot oil. This ensures even cooking on all sides and is a popular method for cooking chicken, chips, donuts and other battered ingredients where a crisp exterior is desired. The usual equipment needed are open fryers, countertop fryers, or heavy pots.
Shallow Frying
Another common method is shallow frying. The food is partially submerged in hot oil and needs to be turned to cook evenly. This method is common for prepping breaded cutlets or fritters. Normal equipment needed are frying pans, saute pans, or flat skillets.
Pan Frying
One of the most common frying approaches is pan frying. Here, the food is cooked in a thin layer of hot oil and requires frequent turning to avoid the food getting burnt. It is usually used when cooking eggs or sauteing vegetables. Common ingredients required are skillets, saute pans, and griddles.
Key Differences Between Pressure Frying and Traditional Frying Methods
Pressure Frying
- Sealed and pressurised chamber
- Offers faster cooking speed since the higher cooking temperature speeds up the process
- High moisture retention as steam is trapped inside keeps the food moist
- Reduced oil absorption as shorter cook times mean less oil intake
- Provides crispy exterior and tender interior
- Best for high-volume menus that need consistent output
Traditional Frying
- Open to air
- Cooking speed varies as it is limited by the standard boiling point
- Lower moisture retention as more juice escapes while cooking
- Higher oil absorption as the food is exposed longer to oil
- Offers crispy exterior, but the inside might be drier
- Best for chips, tempura, and lower-volume items
Why Commercial Kitchens Need to Use Pressure Frying?
For the fast-paced commercial kitchens, the right cooking method can make a big difference. Traditional frying methods are still useful for certain menu items, but pressure frying offers a clear advantage for prepping high-volume menus. It delivers crispy food while maintaining moisture and reducing oil usage. This promotes faster service, happier customers, and stronger profit margins.