For a time I worked in a convenience shop 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 doesn't begin battered. It comes delivered frozen in huge 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 several hours in a cooled location. It is again rinsed and kept cold, up until needed for cooking.
When needed for preparing the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully positioned in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and finishing with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the hottest oil in the pot to begin the cooking procedure. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till completion of cooking cycle alarm goes off. The pot elevator will immediately lift the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the french fries are battered, dipped and damaged again. They then can be carefully lowered in hands complete, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. When oil filtering needs to take place, another alarm indicates.
The heat on the oil is turned off, so the oil can cool down enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil tank is brushed, consisting of the heating coil element, to eliminate anything adhering to their surfaces. A pump is turned on which distributes 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 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. The heating aspect is switched on and the oil is revived up to cooking temperature. 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 all set to go once again.
Yes the fryer does get more info most of the cooking for you however keep an eye out for the hot oil when loading the food into the cooking basket. Even using 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. The secret is to be brave and gutsy. Get the food close to the oil prior to you drop it in. That method the splash is actually little, and doesn't jump up to fry your wrist.
Delighted cooking. Cook, however don't be prepared.
The pot elevator will immediately lift the cooking basket out of the hot oil, allowing 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 aspect, to remove anything sticking to their surface areas. When the oil has actually 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. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.