For a time I operated in a benefit store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't start battered. It comes provided 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 rinsed in cold water, then put in a vat of tenderising, salty water to soak for several hours in a refrigerated area. It is again rinsed and kept cold, up until needed for cooking.
Each piece is than thoroughly put in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up with the thin bony pieces. They get the most popular oil in the pot to start off the cooking process. The pot elevator will instantly raise the cooking basket out of the hot oil, enabling 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 needs to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering check here requirements 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 the empty oil reservoir is brushed, including the heating coil mobile deep fryer 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.
Yes the fryer does most of the cooking for you however look out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That method the splash is actually little, and does not leap up to fry your wrist.
Happy 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 component, to get rid of 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 will not stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil.