For a time I operated in a benefit store as a clerk and cook and I used a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is ready for the cooking part it should be prepared and time to thaw out. It is once again rinsed and kept cold, till required for cooking.
When required for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and finishing with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the hottest 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 triggers an alarm which informs 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 the end of cooking cycle alarm goes off. Then the pot elevator will automatically raise the cooking basket from the hot oil, allowing the chicken to drip off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the french fries are damaged, dipped and battered once again. They then can be carefully lowered in hands complete, 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 needs to happen, 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 actually drained pipes the empty oil tank is brushed, consisting of the heating coil component, to get rid of anything sticking to their surface areas. When the oil has 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.
When packing the food into the cooking basket, yes the fryer does most of the cooking for you however enjoy out for the hot oil. Even using rubber gloves won't stop the oil from burning you, needs to it get more info splash on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near the oil prior to you drop it in. That method the splash is actually small, and doesn't jump up to fry your wrist.
Happy cooking. Cook, however do not be prepared.
The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to leak 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 component, to eliminate anything sticking to their surfaces. When the oil has become 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. 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.