Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: Bentley on September 18, 2018, 03:50:13 PM
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I had no idea, I thought it had to do with broiling and...I don't know what else...rotisserie I guess! No wonder I saw a few comments on this site saying they loved broasted food...uuuuh, Yeah!
Broasting is a method of cooking chicken and other foods using a pressure fryer. The technique was invented by L. A. M. Phelan in the early 1950s and is marketed by the Broaster Company of Beloit, Wisconsin, United States, which Phelan founded.
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Well, it is not 12 to 1, I feel better!
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There was a take out place in Dallas when I was younger (about 55 years ago) called the the Chicken Broaster. Best fried chicken I though I had ever tasted. They did Wedge potatoes in the same cooker. Cheap (I was poorer then). Have not heard of it since then. :lick:
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Very difficult to find good broasted chicken anywhere now a days. When I was just a young'n the local tavern had it and maybe once every other month we would get a treat of chicken. Now, fire code restrictions and fast food (chicken strips) it's hard to find. Everything's just deep fried now. Not as good. :-[
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KFC pressure fries their chicken. So does Wendy's(although Wendy's is frozen when it goes in the fryer).
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Make fun of me if you want, I guess it is like the Kraft Original BBQ sauce being the best for me. An Original Recipe, KFC drum stick is a s good as fried chicken gets for me! Harlan, or whoever came up with that spice mixture got it right for me!
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Broasted chicken was popular when I was in the south. That was a few years back...
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there is a place in the Chicagoland area called Brown's chicken that I believe claims to be broasted. I enjoyed it.
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Please note on your survey, it should read "broasting" not "brosting".
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In the 1950s (yes, I remember those days) there were a few places in and around Omaha that proudly advertised broasted chicken. We can still find it in Hadar, Nebraska (population 300) when we pass through on hunting trips.
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I knew it was pressure frying the chicken. Didn't know that the company was based in WI that started it.
Might be why I've had it at a number of places here in WI.
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I do remember seeing "Henny Penny" big commercial pressure fryers when I was doing commercial refrigeration several years ago.
We had "hot side" crews that worked on all the cooking equipment.
If memory serves they were brutes and had a big 3 spoked handle that would have to be tightened to seal it and away they went.
Can't remember if they served chicken or not but I imagine they did because one of the places had 3 or 4 of them.
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There are still several restaurants that serve broasted chicken in the greater Los Angeles area. My mom used to make it on the stove top with a pressure cooker pot, the one with the twist on lid that had a little bouncing cap that released excessive pressure.
Pressure cookers just scare me, probably quite safe but something about heat and pressure just don't sound good.
I think they are making a resurgence lately so I am probably way off base with my fears, just hard to shake.
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Pressure cookers just scare me, probably quite safe but something about heat and pressure just don't sound good.
I think they are making a resurgence lately so I am probably way off base with my fears, just hard to shake.
They are pretty safe today. The older ones, not so much. I use one to cook pinto beans every now and then. I also have to add a pressure cooker and pressure fryer are two different things. I've never used a pressure fryer.
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About 1972 or so I worked for Shakeys Pizza.
Chicken and potatoes were broasted.
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Thanks!
Please note on your survey, it should read "broasting" not "brosting".
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Yes, I knew that.
I previously mentioned broasted chicken in this topic.
https://pelletfan.com/index.php?topic=3070.0
It's a popular way for restaurants to cook chicken. Pobably everyone has had it - Just didn't know how it was cooked. - Deep fried under pressure.
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I did know it, but only because that is how a lot of the Amish style restaurants in the state cook their chicken. A wonderful way to make it.
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I thought broasting was like hot air frying
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After 55 votes, I feel much better!
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Three things are a given here in the Wisconsin Bar/Restaurant business.
1. Friday night is Fish Fry's,
2. Saturday night is Prime Rib,
3. Sunday is Broasted Chicken,
About 20 years ago My bride & I would pick a destination with another couple & ride our motorcycles to a Sunday night Broasted Chicken. Winter times we would of course go in a car. The couple has now grown into a group. Its a nice get together with friends. And of course the Chicken has to be excellent. We are always on the lookout for places as there are enough of them in the countryside.
Heck even as a kid growing up in the 60's in Racine Wisconsin. I can remember my parents taking us or getting carryout Broasted Chicken from a place called Renishe's on Douglas avenue. Always was good stuff!
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Do most of the Great ones have a well seasoned dredge?
And of course the Chicken has to be excellent. We are always on the lookout for places as there are enough of them in the countryside.
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After doing some research on this topic, it 'appears' that if you sell/make broasted chicken, you have to have a 'Broaster' fryer, and follow their rules. "IF IT'S NOT BROASTER®, IT'S NOT BROASTED®".
To me, fried chicken is pretty hard to screw up. Chicken, seasoned dredge, and hot oil. Heck... shake and bake is still pretty good. It's chicken. Fried, baked, Broasted, smoked... it's all good. :lick:
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Makes sense when you I assume, trademark and register it!