For a time I worked 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.
Prior to the chicken is ready for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, up until required for cooking.
When needed 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 carefully positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and completing with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start off the cooking procedure. The deep fryer is on a timer and part method through the cooking procedure the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides cooked uniformly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to drip 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 requires to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering requirements 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 turned to allow the oil to drain pipes down into the filtering drawer. When the oil has drained pipes the empty oil tank is brushed, including the heating coil component, to eliminate anything sticking to their surface areas. A pump is turned on which circulates the oil consistently through the filter. The filtering can occur 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 tank, after the valve at the bottom of the pot has been closed. click here The heating component is turned on and the oil is revived up to cooking temperature more info level. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned filter is dusted with an unique powder, put back in its location under the fryer pot, and all is all set to go again.
Yes the fryer does most of the cooking for you but see out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but do not be prepared.
The pot elevator will automatically lift the cooking basket out of the hot oil, enabling 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, including the heating coil element, to get rid of anything sticking to their surfaces. 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 actually been closed. Even wearing rubber gloves will website not stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil.