For a time I worked in a corner store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is prepared for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, till required for cooking.
When required for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully 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 prepare. They get the most popular oil in the pot to begin the cooking process. 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 cooked evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until the end of cooking cycle alarm goes off. Then the pot elevator will automatically lift the cooking basket from the hot oil, enabling 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 french fries are battered, dipped and damaged again. They then can be gently lowered in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. When oil filtering requirements to take place, another alarm shows.
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, including the heating coil element, to get rid of 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 been closed.
When filling the food into the cooking basket, yes the fryer does many of the cooking for you however enjoy out for the hot oil. Even wearing rubber gloves won't 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 close to the oil before you drop it in. That way the splash is truly small, and doesn't jump up to fry your wrist.
Happy cooking. Cook, but do website not be prepared.
The pot elevator will immediately lift the cooking basket out of the hot oil, permitting 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 aspect, to eliminate anything sticking to their surfaces. 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. 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.