For a time I operated in a corner store as a clerk and cook and I utilized a deep fryer a fair 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 ready for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salted water to soak for a number of hours in a refrigerated area. It is again rinsed and kept cold, till required for cooking.
When required 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 positioned 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 most popular oil in the pot to begin off the cooking procedure. The deep fryer is on a timer and part way through the cooking process the timer triggers an alarm which informs 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 till completion of cooking cycle alarm goes off. Then the pot elevator will automatically raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the fries are damaged, dipped and damaged once again. They then can be gently decreased in hands complete, into the boiling oil. The cooking is again managed by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer requires to be click here filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering requirements to occur.
The heat on the oil is turned off, so the oil can cool off enough to deal with. The cooking basket is raised and removed from the fryer. A valve is relied on enable 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 aspect, to get rid of anything adhering to their surfaces. A pump is switched on which distributes 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 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 element is turned on and the oil is restored approximately cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned up filter is cleaned with an unique powder, put back in its location under the fryer pot, and all is prepared to go again.
When loading the food into the cooking basket, yes the fryer does most of the cooking for you but watch out for the hot oil. 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 trick is to be brave and gutsy. Get the food near to the oil before you drop it in. That way the splash is really little, and does not jump up to fry your wrist.
Happy cooking. Cook, however do not be cooked.
The pot elevator will immediately lift 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 tank is brushed, consisting of the heating coil aspect, to remove anything sticking to their surface areas. When the oil has actually 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. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.