For a time I worked in a benefit shop as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Before the chicken is prepared for the cooking part it must be prepared and time to thaw out. It is once again rinsed and kept cold, up until needed for cooking.
When needed for cooking the chicken is breaded in an unique 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; starting with the large, meaty pieces, and finishing with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the most popular oil in the pot to start off the cooking procedure. The deep fryer is on a timer and part method 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 cooked evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. Then the pot elevator will immediately lift the cooking basket from the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the fries are damaged, dipped and battered once again. They then can be gently reduced 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 has to be filtered to clean it for future cooking cycles. When oil filtering requirements to happen, another alarm shows.
The heat on the oil is switched off, so the oil can cool off enough to deal with. The cooking basket is raised and removed from the fryer. A valve is relied on permit the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, including the heating coil component, to remove anything staying with their large deep fryer 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 actually ended up being lighter in color it is pumped back up check here to the oil reservoir, after the valve at the bottom of the pot has actually been closed. The heating aspect 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. Then the cleaned filter is dusted with a special powder, put back in its location under the fryer pot, and all is prepared to go once again.
Yes the fryer does many of the cooking for you however view out for the hot oil when packing the food into the cooking basket. 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.
Happy cooking. Cook, but do not be prepared.
The pot elevator will immediately lift 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 drained the empty oil tank is brushed, including the heating coil aspect, to remove anything sticking to their surface areas. When the oil has actually become 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. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.