For a time I operated 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.
Before the chicken is ready for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, till required for cooking.
When required for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly positioned 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 cook. They get the hottest oil in the pot to begin the cooking procedure. The deep fryer is on a timer and part method through the cooking procedure the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket from the hot oil, permitting 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 requires 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 here the oil can cool down 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 staying with their surfaces. A pump is turned on which circulates the oil consistently through the filter. The filtering can take place 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 actually been closed. The heating element is turned on and the oil is revived approximately cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with an unique powder, put back in its place under the fryer pot, and all is all set to go again.
When packing the food into the cooking basket, yes the fryer does many of the cooking for you however view out for the hot oil. Even using rubber gloves will not stop the oil from burning you, needs to it splash on your check here hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food close to the oil before you drop it in. That way the splash is truly little, and does not leap up to fry your wrist.
Pleased cooking. Cook, but don't be prepared.
The pot elevator will immediately lift the cooking basket out of the hot oil, enabling 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, including the heating coil component, to eliminate anything sticking to their surfaces. 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 actually been closed. Even wearing 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.