For a time I operated in a benefit shop as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Naturally the chicken doesn't begin out damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is prepared for the cooking part it need to 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 several hours in a cooled area. It is once again rinsed and kept cold, till needed for cooking.
When needed for preparing the chicken is breaded in a special 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 start the cooking procedure. The deep fryer is on a timer and part way through the cooking procedure the timer sets off an alarm which informs you that it's time to stir the chicken, so it gets all sides cooked uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks until completion of cooking cycle alarm goes off. The pot elevator will automatically raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are battered, dipped and damaged once 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 completed. 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 occur.
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 tank is brushed, consisting of the heating coil component, to get rid of 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.
Yes the fryer does the majority of the cooking for you however look out for the hot oil when loading the food here into the cooking basket. Even using rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near to the oil before you drop it in. That way the splash is actually small, and doesn't leap up to fry your wrist.
Pleased cooking. Cook, however don't be cooked.
The pot elevator will instantly lift the cooking basket out of the deep fryer scoop hot oil, allowing 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 drained pipes the empty oil reservoir is brushed, consisting of the heating coil element, to eliminate anything sticking to their surfaces. When the oil has click here 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 will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.