For a time I operated in a corner store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Naturally the chicken doesn't begin damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is all set 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 numerous hours in a refrigerated location. It is again rinsed and kept cold, till needed for cooking.
Each piece is than carefully put in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing with the thin bony pieces. They get the hottest oil in the pot to start off the cooking process. The pot elevator will automatically lift the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the fries are battered, dipped and damaged again. They then can be gently lowered in hands complete, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. When oil filtering needs to occur, another alarm shows.
The heat on the oil is switched off, so the oil can cool off enough to work with. The cooking basket is raised and removed from the fryer. A valve is relied on enable the oil to drain down into the filtering drawer. When the oil has drained pipes the empty oil reservoir is brushed, including the heating coil component, to eliminate anything sticking to their surface areas. A pump is switched on which circulates the oil consistently through the filter. The filtering can take location 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 reservoir, after the valve at the bottom of the pot has been closed. The heating aspect is turned on and the oil is revived as much as cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with an unique powder, put back in its location under the fryer pot, and all is all set website to go again.
Yes the fryer does most of the cooking for you but enjoy out for the hot oil when packing the food into the cooking basket. Even website wearing rubber gloves won't stop the oil from burning you, needs to it splash on your hands as the food drops get more info into the hot oil.
Pleased cooking. Cook, however do not be prepared.
The pot elevator will automatically lift 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 drained the empty oil tank is brushed, including the heating coil element, 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 tank, after the valve at the bottom of the pot has been closed. Even wearing 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.