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 must be prepared and time to thaw out. It is once again rinsed and kept cold, until required for cooking.
When needed for cooking the chicken is breaded in an unique 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; beginning with the big, meaty pieces, and finishing with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the most popular oil in the pot to start the cooking procedure. The deep fryer is on a timer and part method through the cooking procedure the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides cooked evenly, even the sides touching when first 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 out of the hot oil, permitting 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 requires to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering needs to happen.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to remove anything sticking to their surfaces. When the oil has actually 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.
When loading the food into the cooking basket, yes the fryer does most of the cooking for you however see out for the hot oil. Even using rubber gloves won't stop the oil from burning you, should it sprinkle 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 actually little, and does not leap up to fry your wrist.
Delighted cooking. Cook, but don't be cooked.
The pot elevator will automatically lift the cooking basket out of the hot oil, allowing 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, consisting of the heating coil aspect, to get rid of anything sticking to their surfaces. 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. read more Even using rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.