What’s up with Pressure Cooked Chicken?

Southern Fried Chicken opened its doors early last year and has become a quick favourite on Long Street especially during lunch hours and after-work take-aways.

The taste of the chicken is what keeps people coming back and the secret all lies in one simple aspect of the cooking process. Instead of traditional cooking methods, the chicken is pressure cooked which allows the taste to shine.

This gives every dish a nutritional boost compared to those dishes cooked for longer periods using traditional cookware. The fact is that the longer foods are cooked, the more nutrients are destroyed.

Foods cooked in a pressure cooker are ready faster, using less liquid. In the end, the liquid is boiled away leaving the food with most of its nutrients. The fact that foods are done in a shorter cooking time means they are less likely to lose their color and flavor, as well as minerals and vitamins that are evaporated or diluted when cooking in large quantities of water for longer periods of time.

Pressure cookers reduce cooking time by as much as 70%, which is a great reduction in the time foods normally stay on the stove boiling or steaming away the natural taste and the nutrients.

Overall, pressure cooking enhances the richness and natural flavors of foods. And this is definitely noticable when enjoying the chicken at Southern Fried Chicken.

When will you give SFC a go?

Directions to Southern Fried Chicken
9 Long Street
Cape Town City Centre
021 202 8825

Written by Marvin

Founder of FoodBlogSA Media. B.Bus.Sc. - Marketing; M.Bus.Sc- Tourism. A career in destination marketing was calling but then my passion for food took over. Welcome to our restaurant marketing platform.

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