For a time I worked 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.
Before the chicken is all set for the cooking part it should be prepared and time to thaw out. It is once again rinsed and kept cold, up until needed 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 carefully positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the most popular oil in the pot to begin the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which informs 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 till completion of cooking cycle alarm goes off. 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 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 shows when oil filtering requirements to take place.
The heat on the oil is switched off, so the oil can cool off enough to deal with. The cooking basket is raised and removed from the fryer. A valve is relied on enable the oil to drain down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, consisting of the heating coil element, to get rid of anything sticking to their surface areas. A pump is switched on which distributes the oil repeatedly through the filter. The filtering can occur for 10 or 15 minutes, depending how dark here 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 component is turned on and the oil is brought back approximately cooking temperature level. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with an unique powder, put back in check here its place under the fryer pot, and all is all set to go once again.
Yes the fryer does many of the cooking for you however view 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, must it sprinkle on your hands as the food drops into the hot oil.
Happy cooking. Cook, but do not 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 drained the empty oil reservoir is brushed, including the heating coil component, to remove anything sticking to their surface areas. When the oil has actually ended up being lighter in color website 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.