For a time I operated in a benefit store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Before the chicken is ready for the cooking part it should be prepared and time to thaw out. It is once again rinsed and kept cold, until required for cooking.
When needed for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the most popular oil in the pot to begin the cooking procedure. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which alerts 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. Then the pot elevator will automatically raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated 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 completed. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. When oil filtering needs to happen, 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 actually drained the empty oil tank is brushed, including the heating coil aspect, to remove anything sticking to their surfaces. 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 more info been closed.
Yes the fryer does the majority of the cooking for you but enjoy out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, ought 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 close to the oil before you drop it in. That way the splash is really small, and does not jump up to fry your wrist.
Happy cooking. Cook, but don't be cooked.
The pot elevator will automatically lift 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 the empty oil reservoir is brushed, including the heating coil element, to remove 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 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, needs to it sprinkle on your hands as the food drops into the hot oil.