Broasting
Encyclopedia
Broasting is a trademark applied to a method of cooking chicken
and other foods using a pressure fryer and condiments. The technique was invented by L.A.M. Phelan
in the early 1950s and is marketed by the Broaster Company of Beloit
, Wisconsin
, which Phelan founded.
Broasting equipment and ingredients are marketed only to food service and institutional customers, including supermarkets and fast food restaurants. They are not available to the general public. The method essentially combines pressure cooking
with deep frying
chicken that has been marinated
and breaded. The resulting chicken is said to be crisp on the outside and moist on the inside, i.e., like traditional fried chicken
but less greasy. Another advantage of broasting over deep-frying is that large quantities of chicken can be prepared more quickly, 12–13 minutes instead of 20.
The company licenses the "broasted" trademark to more than 5,000 purchasers of its equipment who follow its specifications and recipes and undertake a periodic certification process. The arrangement is not a traditional franchise
in that the licensee does not owe ongoing royalty payments.
Many modern fried chicken chains such as KFC
use a comparable method but use different recipes or equipment from one of several alternate suppliers. These may be colloquially called "broasted" but the term is technically incorrect when applied to chicken that is not made under license. Other companies use more conventional deep fryers.
Chicken (food)
Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
and other foods using a pressure fryer and condiments. The technique was invented by L.A.M. Phelan
L.A.M. Phelan
L.A.M. Phelan was an American businessman and inventor. He is known mainly as inventor of the broaster equipment and method for pressure-cooking chicken, and founder of the Broaster Company.- Biography :...
in the early 1950s and is marketed by the Broaster Company of Beloit
Beloit, Wisconsin
Beloit is a city in Rock County, Wisconsin, United States. As of the 2010 census, Beloit had a population of 36,966. The greater Beloit area is home to more than 91,000 residents.-Claim to fame:...
, Wisconsin
Wisconsin
Wisconsin is a U.S. state located in the north-central United States and is part of the Midwest. It is bordered by Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake Michigan to the east, Michigan to the northeast, and Lake Superior to the north. Wisconsin's capital is...
, which Phelan founded.
Broasting equipment and ingredients are marketed only to food service and institutional customers, including supermarkets and fast food restaurants. They are not available to the general public. The method essentially combines pressure cooking
Pressure cooking
Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher...
with deep frying
Deep frying
Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used....
chicken that has been marinated
Marination
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine in the pickling process, which led to the technique of adding flavor by immersion in liquid...
and breaded. The resulting chicken is said to be crisp on the outside and moist on the inside, i.e., like traditional fried chicken
Fried chicken
Fried chicken is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior...
but less greasy. Another advantage of broasting over deep-frying is that large quantities of chicken can be prepared more quickly, 12–13 minutes instead of 20.
The company licenses the "broasted" trademark to more than 5,000 purchasers of its equipment who follow its specifications and recipes and undertake a periodic certification process. The arrangement is not a traditional franchise
Franchising
Franchising is the practice of using another firm's successful business model. The word 'franchise' is of anglo-French derivation - from franc- meaning free, and is used both as a noun and as a verb....
in that the licensee does not owe ongoing royalty payments.
Many modern fried chicken chains such as KFC
KFC
KFC, founded and also known as Kentucky Fried Chicken, is a chain of fast food restaurants based in Louisville, Kentucky, in the United States. KFC has been a brand and operating segment, termed a concept of Yum! Brands since 1997 when that company was spun off from PepsiCo as Tricon Global...
use a comparable method but use different recipes or equipment from one of several alternate suppliers. These may be colloquially called "broasted" but the term is technically incorrect when applied to chicken that is not made under license. Other companies use more conventional deep fryers.