For a time I operated 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 battered. It comes delivered frozen in huge cardboard boxes. Before the chicken is ready for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a vat of tenderising, salted water to soak for a number of hours in a refrigerated location. It is again rinsed and kept cold, till 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 thoroughly placed in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the most popular oil in the pot to begin the cooking procedure. The deep fryer is on a timer and part method through the cooking process the timer triggers an alarm which notifies 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 up until completion 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.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are damaged, dipped and battered again. They then can be gently reduced in hands complete, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering requirements to occur.
The heat on the oil is shut off, so the oil can cool off enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is turned to allow the oil to drain down into the filtering drawer. When the oil has drained pipes the empty oil tank is brushed, including the heating coil element, to eliminate anything staying with their surface areas. A pump is turned on which distributes 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 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. The heating component is turned on and the oil is revived as much as cooking temperature level. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned filter is dusted with an unique powder, put back in its location under the fryer pot, and all is all set to go once again.
Yes the fryer does most of the cooking for you but see out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.
Delighted cooking. Cook, but don't be cooked.
The pot elevator will instantly lift the cooking basket out of the hot oil, enabling 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 actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to eliminate anything sticking to their surface areas. When the oil has actually 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 actually 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 more info hot oil.