For a time I operated in a corner 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 all set for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, till needed for cooking.
When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and ending up with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the most popular oil in the pot to begin the cooking procedure. The deep fryer is on a timer and part way 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 equally, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. Then the pot elevator will instantly lift 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 single fryer to clean it for future cooking cycles. Another alarm suggests when oil filtering requirements to take place.
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 reservoir is brushed, including the heating coil element, to remove anything sticking to their surfaces. When the oil has become 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.
When loading the food into the cooking basket, yes the fryer does most of the cooking for you however see out for the hot oil. Even using rubber gloves won't stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food close to the oil prior to you drop it in. That method the splash is truly small, and does not jump up to fry your wrist.
Pleased cooking. Cook, but do not be cooked.
The pot elevator will instantly lift 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 drained pipes the empty oil reservoir is brushed, including the heating coil component, to eliminate 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. Even using rubber gloves won't stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil.