For a time I worked 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.
Obviously the chicken doesn't start out damaged. It comes delivered frozen in huge cardboard boxes. Before the chicken is ready for the cooking part it should be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a vat of tenderising, salty water to soak for numerous hours in a refrigerated area. It is once again rinsed and kept cold, until needed for cooking.
When required for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully put in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and finishing with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the most popular oil in the pot to start the cooking process. The deep fryer is on a timer and part way through the cooking process the timer sets off 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 initially put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. The pot elevator will instantly raise the cooking basket out of the hot oil, permitting 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 happen.
The heat on the oil is turned off, so the oil can cool down enough to deal with. get more info The cooking basket is raised and eliminated from the fryer. A valve is turned to allow the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, consisting of the heating coil element, to remove anything sticking to their surface areas. A pump is switched 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 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 element is switched on and the oil is restored up to cooking temperature level. The unpleasant part is digging the sludge at the bottom of the filter drawer. Then the here cleaned up filter is dusted with an unique powder, put back in its location under the fryer pot, and all is ready to go once again.
When loading the food into the cooking basket, yes the fryer does many of the cooking for you but watch out for the hot oil. Even using rubber gloves will not stop the oil from burning you, ought 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 close to the oil before you drop it in. That way the splash is actually small, and doesn't leap up to fry your wrist.
Happy cooking. Cook, but do not be prepared.
The pot elevator will automatically lift the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.
The more info 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, including the heating coil aspect, to get rid of anything sticking to their surface areas. 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 been closed. 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.