For a time I worked in a benefit store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Before the chicken is all set for the cooking part it need to be prepared and time to thaw out. It is again rinsed and kept cold, till required for cooking.
When needed 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 thoroughly placed in the boiling oil in the deep fryer; beginning 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 begin the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared evenly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. Then the pot elevator will immediately raise the cooking basket from the hot oil, permitting the chicken to leak off the excess oil.
They then can be gently decreased 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 indicates when oil filtering needs to take place.
The heat on the oil is switched off, so the oil can cool off more info enough to deal with. The cooking basket is raised and eliminated here from the fryer. A valve is turned to allow the oil to drain pipes down into the filtering drawer. When the oil has actually drained the empty oil tank is brushed, consisting of the heating coil element, to remove anything sticking to their surface areas. A pump is switched on which circulates 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 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 aspect is turned on and the oil is brought back approximately cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with an unique powder, put back in its place under the fryer pot, and all is all set to go again.
Yes the fryer does the majority of the cooking for you however look out for the hot oil when fryer filter filling the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That way the splash is truly little, and does not jump up to fry your wrist.
Delighted cooking. Cook, but don't be cooked.
The pot elevator will instantly lift 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 the empty oil tank is brushed, including the heating coil element, 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 won't stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.