For a time I worked in a corner store as a clerk and cook and I utilized a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Obviously the chicken does not start damaged. It comes provided frozen in huge 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 washed in cold water, then put in a vat of tenderising, salty water to soak for a number of hours in a cooled area. It is once again rinsed and kept cold, until required for cooking.
Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the large, meaty pieces, and completing 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, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the french fries are battered, dipped and battered again. They then can be carefully reduced in hands full, 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 shows when oil filtering requirements to occur.
The heat on the oil is shut off, so the oil can cool down enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on permit the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, including the heating coil component, to eliminate anything staying with their surface areas. A pump is switched on which circulates the oil repeatedly through the filter. The filtering can take location for 10 or 15 minutes, depending how dark the oil appears in color. 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. The heating aspect is turned on and the oil is restored as much as cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned up filter is cleaned with a special powder, put back in its place under the fryer pot, and all is ready to go click here again.
Yes the fryer does the majority of the cooking for you however look 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, must it sprinkle on your hands as the food drops into the hot oil. The more info secret is to be brave and gutsy. Get the food near the oil prior to you drop it in. That way the splash is actually little, and does not jump up to fry your wrist.
Happy cooking. Cook, however don't be cooked.
The pot elevator will instantly raise 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 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 been closed. Even using rubber gloves won't stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.