For a time I worked in a convenience shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not start out damaged. It comes delivered frozen in huge cardboard boxes. Before the chicken is all set for the cooking part it must be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a vat of tenderising, salted water to soak for a number of hours in a cooled area. It is once again rinsed and kept cold, up until required for cooking.
Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. They get the hottest oil in the pot to start off the cooking process. The pot elevator will immediately raise the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the french fries are damaged, dipped and damaged again. They then can be gently lowered in hands full, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has completed. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. When oil filtering needs to occur, another alarm indicates.
The heat on the oil is switched off, so the oil can cool down enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on allow the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil tank is brushed, including the heating coil component, to get rid here of anything staying with their surfaces. A pump is switched on which distributes the oil repeatedly through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears in color. 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 actually been closed. The heating aspect is switched on and the oil is restored up to cooking temperature level. The undesirable part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with a special powder, put back in deep fryer kitchen equipment its location under the fryer pot, and all is prepared to go once again.
Yes the fryer does the majority of the more info cooking for you but watch out for the hot oil when filling 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. The secret is to be brave and gutsy. Get the food near the oil before you drop it in. That method the splash is actually little, and doesn't leap up to fry your wrist.
Delighted cooking. Cook, but do not be prepared.
The pot elevator will immediately raise 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 the empty oil reservoir is brushed, consisting of the heating coil element, to remove 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 valve at the bottom of the pot has actually 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.