For a time I worked in a convenience store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not begin out damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is all set for the cooking part it should be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salted water to soak for several hours in a refrigerated location. It is once again rinsed and kept cold, up until needed for cooking.
Each piece is than carefully positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing 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, permitting the chicken to leak off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the fries are damaged, dipped and battered again. They then can be carefully decreased in hands full, into the boiling oil. The cooking is once 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. Another alarm indicates when oil filtering have to take place.
The heat on the oil is turned off, so the oil can cool down enough to work with. industrial chicken fryer When the oil has drained pipes the empty oil tank is brushed, consisting of the heating coil element, fries fryer to eliminate 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.
Yes the fryer does many of the cooking for you however view out for the hot oil when packing the food into the cooking basket. Even wearing 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. The trick is to be brave and gutsy. Get the food near the oil prior to you drop it in. That method the splash is actually small, and doesn't leap up to fry your wrist.
Pleased cooking. Cook, however do not be cooked.
The pot elevator will immediately raise the cooking basket out of the hot oil, enabling 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 pipes the empty oil reservoir is brushed, including the heating coil aspect, to remove 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 wearing rubber gloves won't stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.