For a time I operated 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 doesn't begin battered. It comes delivered frozen in big cardboard boxes. Before the chicken is all set for the cooking part it should 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 again rinsed and kept cold, up until required for cooking.
When needed for preparing the chicken is breaded in an unique 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; starting with the big, meaty pieces, and completing with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start the cooking procedure. The deep fryer is on a timer and part method through the cooking process the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until completion of cooking cycle alarm goes off. The pot elevator will automatically lift the cooking basket out of the hot oil, permitting 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 requires to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering needs to take place.
The heat on the oil is shut off, so the oil can cool down enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to allow 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 get rid of anything sticking to their surfaces. A pump is switched on which flows the oil consistently 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 become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has been closed. The heating component is turned on and the oil is brought back as much as cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned filter is cleaned with a special powder, returned in its place under the fryer pot, and all is all set to go again.
When filling get more info the food into the cooking basket, yes the fryer does most of the cooking for you but enjoy out for the hot oil. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near the oil before you drop it in. That method the splash is truly small, and doesn't leap up to fry your wrist.
Happy cooking. Cook, however don't be prepared.
The pot elevator will automatically 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 pipes the empty oil tank is brushed, consisting of the heating coil element, to get rid of anything sticking to their surfaces. When the oil has actually become lighter in color it is pumped back up to website the oil reservoir, after the valve at the bottom click here of the pot has actually been closed. Even using 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.