For a time I operated in a corner store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't start battered. It comes provided frozen in huge cardboard boxes. Prior to the chicken is ready 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 barrel of tenderising, salted water to soak for several hours in a cooled location. 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; starting with the large, meaty pieces, and ending up with the thin bony pieces. They get the most popular oil in the pot to begin off the cooking procedure. The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the french fries are battered, dipped and battered once again. They then can be gently lowered in hands full, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering have to take place.
The heat on the oil is turned off, so the oil can cool off enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on enable the oil to drain down into the filtering drawer. When the oil has actually drained the empty oil tank is brushed, consisting of the heating coil component, to remove anything adhering to their surfaces. A pump is turned on which distributes the oil consistently through the filter. The filtering can happen 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 component is turned on and the oil is revived approximately cooking temperature. The undesirable part is digging the sludge at the bottom of the filter drawer. The cleaned up filter is cleaned with an unique powder, put back in its place under the fryer pot, and all is ready to go again.
Yes the fryer does the majority of the cooking for you however see out for the hot oil when loading the food into the click here cooking basket. Even using rubber gloves will not stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food near to the oil prior to click here you drop it in. That method the splash is actually little, and doesn't jump 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 drained the empty oil reservoir is brushed, including the heating coil element, to eliminate anything sticking to their surface areas. 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. Even wearing rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.