For a time I operated in a corner store as a clerk and cook and I utilized 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 need to be prepared and time to thaw out. It is once again rinsed and kept cold, until required for cooking.
When needed for preparing the chicken is breaded in an unique 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 large, meaty pieces, and completing 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 the cooking process. The deep fryer is on a timer and part way through the cooking process the timer sets off an alarm which informs you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. The pot elevator will automatically lift 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 full, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering needs to take place.
The heat on the oil is switched off, so the oil can cool down enough to work with. The cooking basket here is raised and gotten rid of from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil tank is brushed, consisting of the heating coil component, to get rid of anything staying with their surface areas. A pump is switched on which distributes the oil repeatedly through the filter. The filtering can happen for 10 or here 15 minutes, depending how dark the oil appears in color. When the oil has actually 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 actually been closed. The heating element is turned on and the oil is brought back up to cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with a special powder, put back in its location under the fryer pot, and all is ready to go again.
Yes the fryer does most of the cooking for you but look out for the hot oil when packing the food into the cooking basket. 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. The secret is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That method the splash is truly small, and doesn't leap up to fry your wrist.
Happy cooking. Cook, but do not be cooked.
The pot commercial fryer machine 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 the empty oil tank is brushed, consisting of the heating coil aspect, to get rid of 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 actually been closed. Even using rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.