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.
Naturally the chicken doesn't begin damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is ready for the cooking part it must be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a vat of tenderising, salted water to soak for a number of hours in a cooled location. It is once again rinsed and kept cold, up until needed for cooking.
When required for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly put in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up with the thin bony pieces. This offers the thick meaty pieces more time to cook. 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 procedure 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 first put in the fryer. After stirring the chicken it cooks until completion of cooking cycle alarm goes off. Then the pot elevator will immediately raise the cooking basket from the hot oil, permitting the chicken to drip off the excess oil.
They then can be gently lowered in hands complete, into the boiling oil. After 4 cooks the oil in the fryer needs 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 switched off, so the oil can cool off enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on enable the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to remove anything sticking to their surface areas. A pump is switched on which flows the oil repeatedly through the filter. The filtering can occur for 10 here 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 reservoir, after the valve at the bottom of the pot has actually been closed. The heating component is switched on and the oil is revived up to cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with a special powder, put back in its location under the fryer pot, and all is prepared to go again.
Yes the fryer does many of the cooking for you however 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, should it splash on your hands as the food drops into the hot oil.
Delighted cooking. Cook, but don't be cooked.
The pot elevator will immediately raise 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 the empty oil reservoir is brushed, consisting of the heating coil element, to remove anything sticking to their surface areas. 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. Even using rubber gloves won't stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.