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 huge cardboard boxes. Before the chicken is ready for the cooking part it should be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a barrel of tenderising, salted water to soak for numerous hours in a refrigerated area. It is again rinsed and kept cold, 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 once again. Each piece is than thoroughly positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up 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 begin the cooking procedure. The deep fryer is on a timer and part method through the cooking process the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides cooked equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. Then the pot elevator will automatically raise the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the french fries are battered, dipped and damaged again. read more They then can be carefully lowered in hands full, 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 has to be filtered to clean it for future cooking cycles. When oil filtering requirements to occur, another alarm shows.
The heat on the oil is shut off, so the oil can cool off enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is relied on permit the oil to drain down into the filtering drawer. When the oil has drained the empty oil tank is brushed, consisting of the heating coil component, to get rid of anything adhering to their surface areas. 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 become lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has actually been closed. The heating element is turned 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. Then the cleaned up filter is cleaned with an unique powder, returned in its location under the fryer pot, and all is prepared to go again.
Yes the fryer does many of the cooking for you but see 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, needs to it splash on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but don't 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 actually drained the empty oil reservoir is brushed, including the heating coil component, to remove anything sticking to their surfaces. When the oil has 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. click here Even using rubber gloves won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.