For a time I operated 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.
Before the chicken is all set for the cooking part it must be prepared and time to thaw out. It is again rinsed and kept cold, up until 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 again. Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and finishing with the thin bony pieces. This provides the thick meaty pieces more time to cook. They get the most popular oil in the pot to begin off the cooking procedure. The deep fryer is on a timer and part way through the cooking process the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared 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 automatically lift the cooking basket from the hot oil, enabling the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are battered, dipped and damaged again. They then can be gently decreased in hands complete, into the boiling oil. The cooking is once 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. When oil filtering needs to occur, another alarm indicates.
The heat on the oil is turned off, so the oil can cool off enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on permit the oil to drain down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, including the heating coil click here element, to eliminate anything staying with their surfaces. A pump is turned on which distributes 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 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. The heating aspect is switched on and the oil is restored up to cooking temperature. The undesirable part is digging the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with a special powder, returned in its location under the fryer pot, and all is prepared to go once again.
When packing the food into the cooking basket, yes the fryer does most of the cooking for you but enjoy out for the hot oil. Even using rubber gloves will not stop the oil from burning you, should it splash 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 before you drop it in. That way the splash is actually small, and does not leap up to fry your wrist.
Delighted check here cooking. Cook, but do not be cooked.
The pot elevator will immediately lift the cooking basket out of the hot oil, permitting the chicken click here 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 the empty oil reservoir is brushed, consisting of the heating coil element, to eliminate anything sticking to their surfaces. 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. Even using rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.