For a time I operated in a corner store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is prepared for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, till needed for cooking.
When needed for cooking 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 put in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. This provides 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 procedure the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until the end of cooking cycle alarm goes off. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing the chicken to leak 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 needs to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering requirements to take place.
The heat on the oil is shut off, so the oil can cool off enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil component, to get rid of anything sticking to their surfaces. A pump is switched on which flows the oil repeatedly through the filter. The filtering can happen 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 tank, after the valve at the bottom of the pot has actually been closed. The heating component is switched on and the oil is restored as much as 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 place under the fryer pot, and all is ready to go once again.
Yes the fryer does most of the cooking for you but view 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, ought to it sprinkle on your hands as the food drops into the hot oil.
Delighted cooking. Cook, but don't be cooked.
The pot elevator will immediately 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 drained pipes the empty oil tank is brushed, including the heating coil element, to get rid of anything sticking read more to their surfaces. When the oil has ended up being lighter in color it is more info pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed. Even using rubber gloves won't stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.