For a time I operated in a convenience store as a clerk and cook and I used a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Naturally the chicken does not start battered. It comes delivered frozen in big cardboard boxes. Before the chicken is all set for the cooking part it should be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salty water to soak for a number of hours in a refrigerated location. It is again rinsed and kept cold, up until needed for cooking.
When needed for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly put in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and ending up with the thin bony pieces. This offers the thick meaty pieces more time to cook. They get the hottest oil in the pot to start off the cooking process. The deep fryer is on a timer and part method through the cooking process the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides cooked uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. Then the pot elevator will automatically raise the cooking basket from the hot oil, enabling the chicken to drip off the excess oil.
They then can be carefully reduced in hands complete, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering needs to occur.
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, consisting of the heating coil aspect, to get rid of anything sticking to their surfaces. When the oil has actually become lighter in color it is pumped back up to the oil reservoir, after the check here valve at the bottom of the pot has been closed.
Yes the fryer does most of the cooking for you but watch out for the hot oil when packing the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.
Delighted cooking. Cook, however do not be cooked.
The pot elevator will automatically lift the cooking basket out of the hot oil, enabling 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 actually 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 will not stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.