When it comes to frying, the method you choose can make a big difference in flavor, texture, and cooking efficiency. Whether you’re running a busy kitchen or simply curious about the science behind frying, understanding the key differences between open frying and pressure frying is essential.
In a recent blog, Henny Penny dives into greater detail when it comes to open vs. pressure frying with Corporate Executive Chef, Gregg Brickman. They sat down to explore the pros and cons of each method, how they affect food quality, and what equipment is best suited for various kitchen environments.
Check out the full discussion here and learn how you can make the best choice for your foodservice operations!
