I talk about the technique of varying the pressure in a fryer to change how it cooks food. Lower temperatures and pressures allow the food to be dried, and infused with oil without scorching or browning it. Higher temperatures and pressures keep the interior of the food moist while darkening the exterior. Fruits and vegetables are generally more appealing when vacuum fried, and chicken is arguably better when pressure fried.
Very nice one!
ReplyDeleteBut it leaves me - again - in envy of your Vaccum Setup(s)
You have a lot of knowledge in those things and I would love to see a Video from you about Pressure and Vaccum suitable for noobies.
I did a lot of reading and realised it is quite hard to get a understanding for it. First there all those different units vacuum is measured... and all the different ranges of vacuum.
I searched on eBay and the affordable pumps rated as -20"Hg ... which is a very unscientific way of measuring the quality of vacuum... at least it seems to be used nowhere else ...
Could you tell a bit about what is needed as a minimum, to get started in this field and to get in any useful direction?
Best Regards
TOM
Hi
ReplyDeleteI searched a DIY ultrasonic motor but I couldn't find it
I think it can be done and no one better than you can do it properly
So please consider making an ultrasonic motor
Thank you
one thing to note is that most of the seals that are used for pressure cookers (like the one you show) arent rated for pressure frying... they can melt and degrade. something like http://www.allamericancanner.com/allamericanpressurecanner.htm might be a better choice for your work as it doesn't use a rubber seal. its just a metal on metal seal. the cheap one from bed bath and beyond probably would work fine for the vacuum pressure frying, the temp is near that of boiling water, but high temp frying... that worries me.
ReplyDeleteWill you build me a table top vacuum fryer?
ReplyDelete