For a time I worked in a convenience store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't begin battered. It comes provided frozen in huge cardboard boxes. Before the chicken is ready 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, salty water to soak for several hours in a cooled area. It is once again rinsed and kept cold, till needed for cooking.
Each piece is than carefully positioned in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and completing 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 raise the cooking basket out of the hot oil, permitting the chicken to leak 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 damaged, dipped and damaged once again. They then can be carefully lowered in hands full, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. When oil filtering requirements to happen, another alarm shows.
The heat on the oil is switched off, so the oil can cool off enough to deal with. The cooking basket is raised and gotten rid of 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 component, to get rid of anything adhering to their surface areas. A pump is turned on which circulates the oil repeatedly through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. 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 website pot has actually been closed. The heating aspect is turned on and the oil is brought back up to cooking temperature level. The undesirable 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 prepared to go once again.
Yes the fryer does many of the cooking for you however view out for the hot oil when filling 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 cooked.
The pot elevator will instantly raise 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 the empty oil tank is brushed, consisting of the heating coil component, to get click here rid of anything sticking to their surfaces. 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. 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.