For a time I operated in a benefit shop as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Before the chicken is prepared 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 required for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly placed 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 cook. They get the hottest oil in the pot to begin off the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer sets off 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 initially put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. Then 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 carefully lowered 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 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 more info actually drained pipes the empty oil reservoir is brushed, consisting of the heating coil aspect, 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.
Yes the fryer does the majority of the cooking for you but keep an eye out for the hot oil when filling the food into the cooking basket. Even using rubber gloves will not 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 near the oil before you drop it in. That method the splash is actually small, and doesn't jump up to fry your wrist.
Delighted cooking. Cook, but don't be cooked.
The pot elevator will instantly raise the cooking basket out of the hot oil, permitting 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 reservoir is brushed, including the heating coil component, to eliminate anything sticking to their surfaces. When the oil has actually 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. Even using rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.