New ideas, developed in the labs of chefs and scientists, are bringing real benefits to cooking. We all know that in the kitchen, more heat cooks food faster. But not every fast method also preserves flavor, and the trade-off between cooking time and taste remains a dilemma even for specialists.
These are subjects scientists are putting real effort into. A recent 2016 study published in the International Journal of Gastronomy and Food Science shows that cooking temperature directly affects flavor: too high, and the food loses its taste. Too low, or using a method unsuited to the ingredients, and the body fails to retain the nutrients it needs from the food.
Important technological advances have been made to solve this dilemma. Frying is the fastest cooking method, but a relatively new invention is pressure frying in an oil bath.
The food absorbs less oil, the crust becomes far tastier and more tender, and cooking time is reduced along with the cooking temperature. What’s more, the oil itself can be reused up to four times longer.
Gastroart.ro and Dacris recommend pressure fryers with a 7-year vat warranty.
With the capacity to fry up to 11 kg of chicken using 25% less oil per kilogram, the Henny Penny Velocity fryer sets a new standard for performance and savings. And it’s no surprise. The Velocity series is a completely new fryer, designed from the ground up to drastically cut the cost of high-volume frying. How? This fryer automatically filters the oil after every cooking cycle, in roughly the time it takes to load the next batch. Oil level is monitored and automatically topped up, extending the oil’s lifespan by up to four times and improving product quality.
