About Chef Glen L. Davis II Expertise I can answer almost any question that revolves around food. This includes product selection, preparation, cooking, technique, "finishing", plating, and some wine/beer pairing. I have been trained and I am familiar with foods from most of the countries or regions in the culinary world. I am also an avid hunter, fisherman and trained Butcher so I am intimately familiar with processing game and domesticated animals. I can recommend processing products and techniques, cooking methods for different cuts of almost any meat, and proper seasoning for game and domestic meats. If I don't know an answer I can find out! Ask any questions I love a challenge!
Experience Like I said I am an avid hunter and fisherman, I am familiar with every part of processing meat from actually killing the animal to butchering and cooking.
Education/Credentials I am a classically trained chef, and I have attended culinary school. I have trained with some of the best chefs I have ever had the honor of meeting, I don't mean "T.V. chefs". I have managed several restaurants, and worked as a professional butcher.
Question how do you fry chicken in a pressure cooker?
Answer Personally, I do not use a "pressure cooker" to pressure fry chicken. I use a cast iron skillet with a lid to create the pressure. The only experience I have with using an actual "pressure fryer" is in a commercial kitchen with a "true" pressure fryer that could cook 30lbs at one time. To be safe I would recommend consulting the manual that came with the fryer, if that is unavailable simply contact the manufacturer and they should be more than happy to help get you the information you seek. If you would like me to explain my method I would be happy to help, just let me know.
