For a time I worked in a corner store as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not start out battered. It comes delivered frozen in huge cardboard boxes. Prior to the chicken is prepared 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 vat of tenderising, salty water to soak for numerous hours in a refrigerated area. 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 carefully positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the hottest oil in the pot to begin the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which informs 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 completion of cooking cycle alarm goes off. The pot elevator will instantly raise the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.
They then can be carefully reduced in hands complete, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering needs to happen.
The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil component, to remove anything adhering to their surfaces. A pump is switched on which circulates the oil repeatedly through the filter. The filtering can happen 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 reservoir, after the valve at the bottom of the pot has actually been closed. The heating component is turned on and the oil is brought back up to more info cooking temperature level. The undesirable part is digging the sludge at the bottom of the filter drawer. Then the cleaned filter is cleaned with an unique powder, returned in its place under the fryer pot, and all is prepared to go once again.
Yes the fryer does the majority of the cooking for you but watch 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, needs to it sprinkle on your hands as the food drops into the hot oil. The trick get more info is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That method the splash is actually small, and doesn't jump up to fry your wrist.
Happy cooking. Cook, however do not be cooked.
The pot elevator will instantly lift the cooking basket out of the hot oil, allowing 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 reservoir is brushed, including the heating coil component, 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 actually been closed. Even wearing rubber gloves won't stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.