For a time I worked in a convenience shop as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Naturally the chicken doesn't start out battered. It comes provided frozen in huge cardboard boxes. Prior to 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 barrel of tenderising, salted water to soak for several hours in a cooled location. It is once again rinsed and kept cold, up until needed for cooking.
When needed 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 thoroughly put in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start the cooking procedure. The deep fryer is on a timer and part method 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 cooked uniformly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. The pot elevator will automatically lift 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 fries are battered, dipped and damaged once again. They then can be carefully reduced in hands complete, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. When oil filtering needs to take place, another alarm suggests.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has drained pipes 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 been closed.
When packing the food into the cooking basket, yes the fryer does most of the cooking for you but enjoy out for the hot oil. Even wearing rubber gloves won't stop the oil from burning you, needs more info 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 more info the oil prior to you drop it in. That method the splash is truly small, and does not jump up to fry your wrist.
Happy cooking. Cook, but don't be prepared.
The pot elevator will instantly lift 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 pipes the empty oil tank is brushed, including the heating coil component, 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 reservoir, after the valve at the bottom of the pot has actually been closed. Even using 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.