For a time I worked 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.
Naturally the chicken doesn't start battered. It comes provided frozen in big cardboard boxes. Before the chicken is all set for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salted water to soak for several hours in a refrigerated location. It is again rinsed and kept cold, till required for cooking.
Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. They get the most popular oil in the pot to begin off the cooking process. The pot elevator will immediately lift the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
They then can be carefully reduced in hands complete, 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 requirements to occur.
The heat on the oil is shut off, so the oil can cool down enough to deal with. The cooking basket is raised and removed from the fryer. A valve is relied on enable the oil to drain pipes down into the filtering drawer. When the oil has drained pipes the empty oil reservoir is brushed, including the heating coil element, to get rid of anything sticking to their surface areas. A pump is switched on which flows the oil repeatedly through the filter. The filtering can take website place 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 to the oil reservoir, after the valve at the bottom of the pot has actually been closed. The heating aspect is turned on and the oil is brought back up to cooking temperature. 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 location under the fryer pot, and all is ready to go once again.
Yes the fryer does most of the cooking for you but watch 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.
Happy cooking. Cook, but don't be prepared.
The pot elevator will instantly lift the cooking basket out of the hot oil, enabling 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 pipes the empty oil reservoir is more info brushed, including the heating coil aspect, to eliminate anything sticking to their surface areas. 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. 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.