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.
Obviously the chicken does not begin damaged. It comes provided frozen in big 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, salty water to soak for a number of hours in a refrigerated area. It is once again rinsed and kept cold, till required for cooking.
When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; beginning with the big, 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 way 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 prepared equally, 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 automatically raise the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.
They then can be gently reduced 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 suggests when oil filtering needs to take place.
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 allow the oil to drain pipes down into the filtering drawer. When the oil has drained pipes the empty oil reservoir is brushed, consisting of the heating coil element, to get rid of anything adhering to their surface areas. A pump is switched 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 tank, after the valve at the bottom of the pot has been closed. The heating component is turned on and the oil is restored approximately cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with an unique powder, put back in its place under the fryer pot, and all is prepared to go once again.
Yes the fryer does many of the cooking for you however enjoy out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but do not be cooked.
The pot elevator will automatically lift the cooking basket get more info out of the hot oil, allowing the chicken to drip off the excess oil.
The heat on the oil is turned off, so read more the oil can cool down enough to work with. When the oil has drained the empty oil reservoir is brushed, consisting of the heating coil component, to get rid of 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 reservoir, after the valve at the bottom of the pot has been closed. Even wearing rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.