Hi very informative video. Thanks for the time and effort put in. I have a couple of questions. In the video, you mentioned cooking with pressure for the first half and release the pressure for the second half - when beginning the 2nd half cook with NO pressure, is the lid up or still closed? One more question - I watched an old KFC training video showing to cook the first half with no pressure (until it's light brown), then for the second half, close lid and add the pressure. Have you tried this method? Which would produce the best "cragging" and crispiness? Here is the link to the KFC video: th-cam.com/video/mTv4RYEkGkQ/w-d-xo.html Thanks guys
Hey @skeely64 thanks for the question! You DO NOT need to open the lid to let out the pressure. As far as pressure on the first half or second half, we have not done a proper comparison but we love the idea. We might just have to make a video comparing the two methods...
@@Gofivepoint Awesome... keep me posted! One other thing to note. In the KFC video, they set the pressure fryer to 375 F. That's the same temperature Church's Chicken cooks at in their "open fryers". I think that's about 40-50 degrees higher than Henny Penny recommends for pressure frying?
![호왕굴 탐험[옛날바람]](http://i.ytimg.com/vi/II9nbaxG1Qc/mqdefault.jpg)
Great video! Thanks for sharing. Henny Penny knows 🐔
All mcdonald's in Puerto Rico have frymaster fryers not henny penny but in some parts of states of USA have lov fryers henny Penny
Mcdonald's have the lov fryers of henny penny and frymaster
Can you cook fries in the pressure cooker?
Wendy's have evolution elite and 60603 fryers
💯👌
All wendy's have henny penny fryes
Is an ansul system needed with this type of system?
Yes, an Ansul System is required for the Velocity fryer.
Hi very informative video. Thanks for the time and effort put in. I have a couple of questions. In the video, you mentioned cooking with pressure for the first half and release the pressure for the second half - when beginning the 2nd half cook with NO pressure, is the lid up or still closed? One more question - I watched an old KFC training video showing to cook the first half with no pressure (until it's light brown), then for the second half, close lid and add the pressure. Have you tried this method? Which would produce the best "cragging" and crispiness? Here is the link to the KFC video: th-cam.com/video/mTv4RYEkGkQ/w-d-xo.html Thanks guys
Hey @skeely64 thanks for the question! You DO NOT need to open the lid to let out the pressure. As far as pressure on the first half or second half, we have not done a proper comparison but we love the idea. We might just have to make a video comparing the two methods...
@@Gofivepoint
Awesome... keep me posted! One other thing to note. In the KFC video, they set the pressure fryer to 375 F. That's the same temperature Church's Chicken cooks at in their "open fryers". I think that's about 40-50 degrees higher than Henny Penny recommends for pressure frying?