What interesting reading!
Great info and tremendous advice Michael, read with interest and duly noted.
Having worked at KFC (Umina, NSW) as a teenager, I've seen enough to last me a life time. We rarely eat it now, I reckon I cooked it better than is available today as well. That's not to say it is awful, it isn't, it is nice, but at our stage of life, each piece equates to an inch on my waist.
We had a 15 pot line & Friday & saturday nights we'd have the lot working & only 1 cook. Preparing AND frying. Phew
Trying Chicken casserole with dumplings tonight with plenty of dill. DW loves dill, probably because she married one, ha ha.
Oh, safety wise, with the one we bought, a European model, if the pressure keeps rising after the the safety V/v lifts then the seal pops out a little window in the locking thingy to completely relieve internal pressure. If this hapens the seal needs to be replaced.
Half time cooking at worst. I think the purchase was worth it. Total cooking time for the Beef dish was 9 minutes and the meat was "melt in the mouth". I couldn't do that stir frying. Chuck steak stew in 45 minutes - unbelievable.
But the best thing of all is that you save heaps of energy, something we all should be doing in every way we can.