Pressure frying is also referred to as broasted.
A pressure fryer is a specific tool. Use the correct tool.
They sell here in Brazil some terrifying pressure cookers. They are known to cause accidents. Read about one that someone was cooking beans. The pressure cooker went caboon because its valves were not clean. The pan was embed into the stove. The top managed to pierce the plaster ceiling.
Never cooked pork rinds in a pressure cooker. But yard bird is pretty damn tasty
I’d cook a small batch first.
My guess is you’re going to have a hellava lot of moisture before you get the texture of the cracklins just right.
Never seen pork rinds cooked in large commercial factory. But they may steam them under pressure to make them “pop”.
6 psi is a typical operating pressure for home pressure cookers. Bozuit was confused about whether it was 6 psig or 6 psia, so running coach was clarifying.
I wasn’t confused, I was correcting what usedtobe said, as the pressure and temperature wouldn’t match whichever way it was intended, and adding some other info for Malacandra. I’m not sure 6 psig is particularly representative of pressure cookers, anyway.
beans ar the worst in a pressure cooker.
as the beans cook the skins get separated and roll into balls and tubes which can plug the vent.
also best to never have over 2/3 full so that materials don’t come near the vent.
Good point; I was going off of what usedtobe said upthread, but Wikipedia claims most pressure cookers operate between 11.6 and 15 psi.