BROASTED Meaning and
Definition
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The term "broasted" is a cooking method in which pressure frying is employed to prepare food, particularly chicken. This technique combines elements of both broiling and roasting, hence the term "broasted." When food is broasted, it is placed in a specialized pressure fryer that seals in the natural flavors and moisture, resulting in a tender, juicy, and flavorful dish.
The pressure fryer used in broasting is designed to maintain a controlled and high-pressure environment, typically using a combination of submersion in oil and an airtight lid. This unique cooking apparatus enables faster cooking times by using both heat and pressure to penetrate the food more effectively.
Broasting is commonly associated with chicken, as the process yields a crispy and golden exterior while keeping the meat tender and succulent. This cooking method delivers a distinct taste, a fusion of the textures and flavors derived from roasting and broiling.
While broasting is most commonly used in the preparation of poultry, it can also be used for other foods like potatoes, fish, and vegetables. The broasted cooking technique has gained popularity due to the enjoyable and consistent results it produces.
It is worth noting that the term "broasted" is trademarked by a specific company, which has developed its own line of pressure fryers and seasonings uniquely tailored for this cooking method.
Etymology of BROASTED
The word "broasted" is a trademarked term and is a combination of the words "broiled" and "roasted". It describes a cooking method that involves pressure frying chicken or other foods. The term was first coined and trademarked by the Broaster Company in the 1950s. The word has since become a generic term used to describe this specific method of cooking, even if it is not associated with the Broaster brand.
