For a time I operated in a convenience shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't start battered. It comes delivered frozen in big cardboard boxes. Before the chicken is all set for the cooking part it need to 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 a number of hours in a cooled location. It is once again rinsed and kept cold, up until required for cooking.
When required for cooking the chicken is breaded in a special 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 finishing 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 start off the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which informs you that it's time to stir the chicken, so it gets all sides cooked equally, 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. The pot elevator will instantly raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the french fries are battered, dipped and damaged once again. They then can be gently decreased in hands full, into the boiling oil. The cooking is again managed by a timer, which sounds when the cooking cycle has completed. After 4 cooks the oil in the fryer has 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 switched off, so the oil can cool down enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on allow the oil to drain down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, including the heating coil element, to get rid of anything staying with their surface areas. A pump is switched on which circulates the oil repeatedly through the filter. The filtering can occur 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 been closed. The heating element is turned on and the oil is revived approximately cooking temperature. The unpleasant part is scooping out the click here sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with a special powder, put back in its place under the fryer pot, and all is prepared to go again.
Yes the fryer does many of the cooking for you however watch out for the hot oil when packing 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.
Happy cooking. Cook, however do not be prepared.
The pot elevator will automatically raise 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 drained the empty oil tank is brushed, including the heating coil aspect, to remove 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 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, ought to it splash on your hands as the food drops into the hot oil.