For a time I operated in a corner store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't start out battered. It comes delivered frozen in huge cardboard boxes. Before the chicken is ready for the cooking part it should be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salty water to soak for a number of hours in a cooled location. It is again rinsed and kept cold, until required for cooking.
Each piece is than carefully put in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and ending up with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking process. The pot elevator will instantly lift the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
They then can be carefully decreased in hands full, 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 shows when oil filtering needs to happen.
The heat on the oil is turned off, so the oil can cool off enough to deal with. The cooking basket is raised and eliminated 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, consisting of the heating coil aspect, to eliminate anything adhering to their surface areas. A pump is switched on which distributes the oil repeatedly through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has become lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed. The heating component is switched on and the oil is restored up to cooking temperature level. The undesirable part is digging the sludge at the bottom of the filter drawer. The cleaned check here up filter is dusted with a special powder, put back in its location under the fryer pot, and all is ready to go once again.
Yes the fryer does the majority of the cooking for you however 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, must it sprinkle click here on your hands website 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 method the splash is actually small, and does not jump up to fry your wrist.
Delighted cooking. Cook, but don't be cooked.
The pot elevator will immediately 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 the empty oil reservoir is brushed, including the heating coil aspect, to eliminate anything sticking to their surface areas. 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, must it sprinkle on your hands as the food drops into the hot oil.