Musingsgalore

Wearever Pressure Fried Chicken

The Basic Coating

Dip food to be fried into Milk/Egg Wash, then into Seasoned Flour. Use the
Basic Seasoned Flour for chicken, and one of the variations for the other
foods. Do not use a batter coating.

For a crisper, darker brown crust, substitute dry bread crumbs (homemade
or prepared) for the flour.

Milk/Egg Wash

Blend together: ½ cup milk
                 1 egg, beaten

One recipe is enough for two to three pounds of chicken. Leftovers can
be refrigerated and used later.

Note: For the purposes of those observing Kashruth, make the following
changes: Combine ¼ cup water, 1 egg; beat thoroughly. Make the substitution
as necessary throughout the book where Milk/Egg Wash is used.

Basic Seasoned Flour

Blend together: 1 cup flour
                 1 tablespoon salt
                 1-1/2 teaspoons pepper (or to taste)
                 1 teaspoon poultry seasoning

Seasoned Flour Variations:

Use one of the suggestions listed here or create your own Seasoned Flour.
How much or how little of a spice or herb to use is essentially a question
of personal taste arrived at by experimentation. Start out with a little
and increase as desired.

Blend together: 1 cup flour
                 2 teaspoons salt
                 Pepper to taste
                 ¼ teaspoon of one of the following:

Basil-carrots, eggplant, pork, white potatoes
Celery salt-onions, fish
Chervil-carrots, eggplant, pork, fish
Cinnamon-carrots, sweet potatoes
Cloves-carrots, sweet potatoes
Dill-carrots, white potatoes, fish
Garlic salt-chicken livers, pork
Marjoram-chicken livers, carrots, eggplant, pork, fish
Nutmeg-carrots, sweet potatoes
Oregano-carrots, onions, pork, white potatoes
Rosemary-chicken livers, pork, white potatoes, fish
Sage-chicken livers, carrots, eggplant, onions
Thyme-chicken livers, carrots, onions, pork, white potatoes

Pressure Fried Chicken

IT IS IMPORTANT TO USE THE CORRECT NUMBER AND SIZE OF CHICKEN PIECES
IN ORDER TO ACHIEVE PROPER COOKING. Please follow these instructions
carefully.

Preparation

1.. Trim excess fat from chicken pieces. (If chicken has been frozen,
thaw completely before using).
2.. Since chicken parts vary in size, it is generally necessary to cut
some parts-even when using pre-cut chicken from your butcher. Examples:
breast halves are generally larger than other parts, thus should be cut
in half. A combination of thigh/leg should be divided into two pieces.
c.. Trimmed and cleaned chicken pieces, cut to the proper size for
Pressure Frying will generally vary in weight as shown below. Use this
information as a guide to determine number of pieces to cook at one time.

Chicken parts:
                      small pieces (oz.)             large pieces (oz.)

Breasts             2-3                             3 ½ -5
Leg                 2 ½ - 3 ½                      4-5
Thigh               2 ½ - 3                        3 ½ -4 ½
Wing                1 ½-2                           2 ½-4
Back                1 ½-2                           2 ½-5

4.. Dip Chicken pieces in Milk/Egg Wash; roll or toss in Basic Seasoned
Flour; shake off excess.

Pressure Frying

1.. Pour vegetable oil into Cooker up to Oil Level Line; heat oil at
setting #9 for 10-11 minutes (to 375 degrees).
2.. Using tongs, add chicken pieces, one at a time; follow the chart
below, and refer to the HOW TO PRESSURE FRY on next page for detailed
instructions.

CHICKEN PIECES    Total weight     Setting #9        Setting #6
Size    Number      (pounds)       Brown in Oil      Pressure Cook

Small   7-11        1 ¼-1 ¾        4 min.            12 min.

Large   5-8         1 ¼-1 ¾        5 min.            12 min.

How to Pressure Fry

1.. Pour vegetable oil into Cooker up to Oil Level Line.
2.. Set dial on Heat Control Probe at OFF. Plug Probe firmly into socket
on side of Cooker, the plug cord into 110-120 volt AC wall outlet.
3.. Set Probe at #9; preheat oil about 10-11 minutes (oil should be 375
degrees F). CAUTION: Do not leave cooker unattended. Oil could overheat!
4.. TO BROWN: Keep Probe set at #9; gently place prepared foods in hot
oil using tongs or slotted spoon. Larger foods such as chicken pieces,
croquettes, should be placed in the oil one at a time
Smaller foods such as vegetable pieces, chicken livers, should be placed
on a slotted spoon (4-5 pieces), then added to oil.
5.. To cook:
    1.. Place dry Gasket in Cover; moisten top surface of Gasket with drop
of vegetable oil or           dampened sponge to ensure proper seal.
    2.. After browning, slide Assembled Cover onto Cooker with Clamp at
right angles to Brackets. Hold Cover by the Knob and turn entire cover
COUNTER CLOCKWISE until Clamp is positioned under Brackets; turn Knob
CLOCKWISE until tightened and Clamp is held securely in place under
Brackets.
    3.. Turn Probe to #5 - #7; cook as indicated in charts or individual
recipes. WHEN PRESSURE FRYING , TIMING STARTS AS SOON AS COVER IS IN
PLACE. Movement of Pressure Regulator and/or blinking of Probe Light
are not indicators for cooking-refer to charts and recipes.
6.. At end of cooking, turn Probe to OFF; insert tines of fork under
Pressure Regulator and TILT REGULATOR SLIGHTLY (but do not remove) to
reduce pressure inside Cooker. DO NOT use cold water to reduce pressure.
7.. When all pressure is gone from inside of cooker, (with hot pads to
protect hands) turn Knob COUNTER CLOCKWISE until Clamp rests on Cover.
Hold Cover by Knob and turn entire cover COUNTER CLOCKWISE until Clamp
is clear of Brackets; remove Cover; remove food; drain.

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