For a time I operated in a corner store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Naturally the chicken doesn't start damaged. It comes provided frozen in huge cardboard boxes. Prior to the chicken is all set 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 a number of hours in a refrigerated location. It is once again rinsed and kept cold, up until required for cooking.
Each piece is than thoroughly put in the boiling oil in the deep fryer; starting with the big, meaty pieces, and ending up with the thin bony pieces. They get the hottest oil in the pot to start off the cooking procedure. The pot elevator will instantly lift the cooking basket out of the hot oil, enabling the chicken to drip 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 french fries are battered, dipped and battered once again. They then can be gently 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 needs to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering requirements to happen.
The heat on the oil is turned off, so the oil can cool down enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is turned to enable the oil to drain down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, including the heating coil aspect, to remove anything sticking to their surfaces. A pump is turned on which flows the oil repeatedly through the filter. The filtering can occur 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 reservoir, after the valve at the bottom of the pot has been closed. The heating aspect is switched on and the oil is restored up to cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with a special powder, returned in its place under the fryer pot, and all is prepared to go again.
Yes the fryer does most of the cooking for you however watch out for the hot oil when filling the food into the cooking basket. Even wearing 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.
Pleased cooking. Cook, however do not be prepared.
The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the check here 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 element, to remove anything sticking to their surfaces. When the oil has actually ended up being lighter in color it is pumped more info back up to the oil tank, after the valve at the bottom of the pot has actually 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.