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.
Naturally the chicken doesn't begin out damaged. It comes delivered frozen in big cardboard boxes. Before the chicken is prepared for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a vat of tenderising, salty water to soak for a number of hours in a cooled area. It is again rinsed and kept cold, up until needed for cooking.
Each piece is than thoroughly positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and finishing with the thin bony pieces. They get the most popular oil in the pot to start off the cooking process. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer likewise 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 full, into the boiling oil. The cooking is again managed by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. When oil filtering requirements to take place, another alarm suggests.
The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to permit the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, read more to get rid of anything sticking to their surfaces. A pump is switched on which circulates 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 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 as much as cooking temperature. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is dusted with a special powder, put back in its location under the fryer pot, and all is all set to go once again.
Yes the fryer does the majority of the cooking for you however look out for the hot oil when filling 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 the oil before you drop it in. That method the splash is truly small, and doesn't leap up to fry your wrist.
Happy cooking. Cook, however don't be cooked.
The pot elevator will automatically lift the cooking basket out of the hot oil, permitting the chicken to drip 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, consisting of the heating coil element, to eliminate anything sticking to their surfaces. When the website 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 been closed. 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.