For a time I operated in a corner store as a clerk and cook and I utilized a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Before the chicken is ready for the cooking part it need to be prepared and time to thaw out. It is once again rinsed and kept cold, until required for cooking.
When required for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the most popular oil in the pot to start off the cooking procedure. The deep fryer is on a timer and part method through the cooking procedure the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared equally, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until the end of cooking cycle alarm goes off. Then the pot elevator will immediately raise the cooking basket from the hot oil, permitting the chicken to drip off the excess oil.
They then can be gently lowered in hands complete, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering requirements to happen.
The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil element, to remove anything staying with their surfaces. A pump is switched on which flows the oil consistently through the filter. The filtering can take place for 10 or 15 minutes, depending how dark the oil check here appears in color. When the oil has become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has been closed. The heating aspect is switched on read more and the oil is restored approximately cooking temperature. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with an unique powder, returned in its place under the fryer pot, and all is all set to go again.
Yes the fryer does many of the cooking for you however see out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but don't be prepared.
The pot elevator will automatically raise the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has drained the empty oil reservoir is brushed, including the heating coil element, to remove anything sticking to their surfaces. When the oil has ended up being lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed. Even wearing rubber gloves won't stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.