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.
Naturally the chicken doesn't start out battered. It comes provided frozen in huge cardboard boxes. Before the chicken is prepared for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salted water to soak for several hours in a refrigerated location. 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; beginning with the big, 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, permitting the chicken to leak off the excess oil.
They then can be carefully reduced 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 happen.
The heat on the oil is turned off, so the oil can cool down enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is turned to permit the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil tank is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. A pump is turned on which distributes the oil consistently through the filter. The filtering can happen 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 reservoir, after the valve at the bottom of the pot has been closed. The heating element is turned on and the oil is revived approximately cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned filter is dusted with a special powder, put back in its location under the fryer pot, and all is prepared to go once again.
When packing the food into the cooking basket, yes the fryer does many of the cooking for you but view out for the hot oil. Even using rubber gloves won't stop the oil from burning you, ought to 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 to the oil get more info before you drop it in. That way the splash is truly small, and does not leap up to fry your wrist.
Pleased cooking. Cook, but do not be cooked.
The pot elevator will instantly 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 drained the empty oil tank is brushed, consisting of the heating coil aspect, to get rid of click here anything sticking to their surface areas. When the oil has actually become lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed. Even using rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.