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.
Prior to the chicken is prepared for the cooking part it must be prepared and time to thaw out. It is once again rinsed and kept cold, till 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 put in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the hottest oil in the pot to begin off the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. Then the pot elevator will instantly lift the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.
They then can be carefully decreased in hands full, 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 suggests when oil filtering requirements to take place.
The heat on the oil is turned off, so the oil can cool down enough to work with. The cooking basket is raised and removed from the fryer. A valve is relied on allow the oil to drain down into the filtering drawer. When the oil has actually drained the empty oil tank is brushed, including the heating coil aspect, to remove anything staying with their surfaces. A pump is turned on which flows the oil consistently through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has actually ended up being 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 and the oil is brought back approximately cooking temperature level. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with a special powder, put back in its place under the fryer pot, get more info and all is prepared to go again.
Yes the fryer does many of the cooking for you but enjoy out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, ought to 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 instantly lift the cooking basket out of the hot oil, allowing the chicken to drip 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 actually drained pipes the empty oil tank is brushed, consisting of the heating coil aspect, to eliminate anything sticking to their surface areas. When the oil has actually ended up being lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has actually been closed. Even using 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.