For a time I operated in a benefit shop as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Naturally the chicken does not begin damaged. It comes provided frozen in huge cardboard boxes. Before the chicken is prepared for the cooking part it should be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salted water to soak for several hours in a cooled location. It is once 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 gives 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 method 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 until completion of cooking cycle alarm goes off. Then the pot elevator will instantly lift the cooking basket from the hot oil, enabling 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 fries are damaged, dipped and battered again. They then can be carefully lowered in hands full, into the boiling oil. The cooking is once again managed 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 happen, another alarm shows.
The heat on the oil is shut off, so the oil can cool off enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is relied on allow the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. A pump is switched 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 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. The heating element is switched on and the oil is more info restored approximately cooking temperature. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with a special powder, returned in its place under the fryer pot, and all is all set to go again.
Yes the fryer does most of the cooking for you however see out for the hot oil when filling the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but don't be prepared.
The pot elevator will instantly 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 actually drained the empty oil tank is brushed, consisting of the heating coil element, to remove anything sticking to their surface areas. 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 been closed. Even wearing rubber gloves will not stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.