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.
Prior to the chicken is ready for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, up until required for cooking.
When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully placed 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 cook. They get the most popular oil in the pot to start off 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 prepared evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks till completion of cooking cycle alarm goes off. Then the pot elevator will automatically raise the cooking basket from the hot oil, allowing the chicken to drip off the excess oil.
They then can be carefully lowered 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 shows when oil filtering needs to happen.
The heat on the oil is shut off, so the oil can cool down enough to work 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 the empty oil reservoir is brushed, including the heating coil component, to get rid of anything sticking to their surface areas. A pump is switched on which flows the oil consistently through the filter. The filtering can take place for 10 or 15 minutes, depending how dark read more the oil appears in color. When the oil has become 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. The heating component is turned on and the oil is revived up to cooking temperature level. The undesirable part is scooping out the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with a special powder, put back in its location under the fryer pot, and all is ready to go once again.
Yes the fryer does many of the cooking for you but view out for the hot oil when packing the food into the cooking basket. 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. The secret is to be brave and gutsy. Get the food near the oil prior to you drop it in. That method the splash is really little, and doesn't jump up to fry your wrist.
Delighted cooking. Cook, however don't be prepared.
The pot elevator will instantly raise 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 the empty oil reservoir is brushed, including the heating coil component, to eliminate anything sticking to their surface areas. When the oil website 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 been closed. Even wearing rubber gloves won't stop the industrial deep fryer oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.