Thursday, September 5, 2013

Gadgets: Magefesa Star Pressure Cooker

You know that commercial on the Internet that makes fun of the idea that "they can't put anything on the Internet if it's not true"?

Well, sometimes you have to rely on the Internet when you're looking to do something that's a little outside the ... uh ... pot. Like pressure frying at home.

There was a time when some pressure cookers were also sold as home-use pressure fryers. They don't exist any more, according to manufacturers. You have to buy an industrial fryer if you want to pressure fry.

But the Internet says different.

I hunted down conversations online and found a lot of folks who recommended the Magefesa pressure cookers. Some specified certain models. In fact, those pressure cookers might have been marketed as pressure fryers in another time-space continuum.

I asked the manufacturer if the pressure cookers could be used to fry chicken. "It's not recommended" I was told. The units aren't tested for pressure frying, they aren't sold as pressure fryers, and if you blow yourself up, the manufacturer won't be responsible. It will void the warranty. But, people do it, anyway.

So, I decided to take the risk for you and tested the Magefesa Star 10-Quart Pressure Cooker ($179.99) as a pressure fryer.

But first, I pressure-cooked a brisket. Just to get some use out of the pot in case my second experiment resulted in mass kitchen destruction.

This particular pressure cooker has a pressure-release vent with a weight on top of it that spins when the pressure has been achieved. A valve pops up to release pressure if the first vent gets clogged or you somehow manage to build more pressure than can be released via the vent. If that valve pops, it's time to turn off the heat.

If both of those vents clog, you're on your way to the danger zone. Many pressure cookers have lids that twist on and lock in place. Instead, this one has a large clamp device across the top that holds the lid down.

It looks a little low-tech, but that clamp is actually the third safety release. If pressure builds, that metal clamp will bend and the lid will begin to lift and pressure will vent from under the lid. That will damage the clamp so you'd need a new one, but at least the lid shouldn't go flying across the room and the release of pressure should be somewhat controlled as the lid raises slowly. Probably still an ugly mess, though. Not recommended.

First precaution: make sure the release valve is clear, and test the pop-up valve to make sure it's not stuck or blocked. Then, cook the food so that the happy spinny vent weight is spinning at a reasonable pace. And if the pressure stops venting but the heat is still on, turn off the stove and wait for everything to cool off.

I hunted down some recipes, and gave it a go. The result: pressure-fried chicken with the crispest crust I've ever achieved at home. And nothing blew up. I also pressure-fried some potato wedges with happy results.

The manufacturer doesn't recommend pressure frying, and I'm not going to tell you it's safe, either. Just because one kid jumps off the garage roof, it doesn't mean you all have to do it to.

But if you're looking for a super-safe pressure cooker, this could be the model for you.

The product was supplied for the purpose of a review on Serious Eats; this was previously published on Serious Eats.
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Comments (10)

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I'm treading on tip toes here and thanks for taking the 'risk,' Donna. Thirty-five years ago when I was far less risk averse, nearly zero cost concerns and many years of experience with a giggle-top (water/steam) pressure cooker, I would have jumped in with both feet. Those were also the days when I was willing to eat nearly endless quantities of fried chicken. My oh my how all of those things have changed. I still enjoy pressure-fried chicken, but I refuse to buy the risky, over priced stuff from that fellow with the funny tie. As far as I know, no one else makes it and sadly, I guess I'll have to do without. and yes, a great review! Lastly, I recognize that this pressure device was provided for purposes of a review over at Serious eats. The open question <serious grins> is whether he device made it back to Magefesa or disappeared during processing and handeling at Serious Eats' World Head Quarters. There not talking.
Great! A possible new use for my Pressure Cooker - can't wait!!
1 reply · active 439 weeks ago
really great working carry on it.
Using a pressure cooker in this manner is probably extremely unwise. You might get lucky once or twice or even ten times. But you only have to be unlucky once.
I have used the pressure cooker for many years and has extensive experience in the assessment and treatment used and when they have problems.
but see your good ideas. thank you for your sharing.
My recent post Fagor Stainless Steel Pressure Cooker
Your blog is helpful for every one keep it up.
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I purchased a "pressure fryer" pressure cooker at the Texas State Fair about 20 years. ago. I've used it a number of times as a regular pressure cooker, but have also made fried chicken too. It's wonderful! - I get a little nervous, but it has always worked just fine. (And mine looks VERY similar to the Magefesa unit in your photos. (probably built by the same company under a different brand) -
The Magefesa looks eerily similar to the Wearever Chicken Bucket sold in the 70's...which is what I use to fry my chicken today, without any incidents. The Chicken Bucket was supposedly a low pressure fryer and used a small weight to control the pressure. Alas, my gasket has dried up and I'm in needs of a replacement.
Thanks for sharing this wonderful post.
Esta es la olla por excelencia que no puede faltar en ninguna cocina. Un accesorio de cocina indispensable para cocinar rico y rápido.

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