For a time I worked in a corner store as a clerk and cook and I used 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. Before the chicken is ready 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 barrel of tenderising, salty water to soak for a number of hours in a refrigerated location. It is again rinsed and kept cold, up until needed for cooking.
When required for preparing the chicken is breaded in an unique 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 prepare. They get the most popular oil in the pot to start the cooking process. The deep fryer is on a timer and part way through the cooking process the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until the end of cooking cycle alarm goes off. The pot elevator will instantly raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are damaged, dipped and battered again. They then can be carefully reduced in hands full, into the boiling food fryer oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has 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 indicates.
The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is relied on enable the oil to drain pipes down into the filtering drawer. When the oil has drained pipes the empty oil reservoir is brushed, consisting of the heating coil element, to eliminate anything adhering to their surfaces. A pump is switched on which flows the oil repeatedly through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has actually ended up being lighter in color it is pumped back get more info up to the oil tank, after the valve at the bottom of the pot has been closed. The heating component is turned on and the oil is restored up to 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 prepared to go once again.
Yes the fryer does most of the cooking for you but watch 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.
Delighted cooking. Cook, however do not be prepared.
The pot elevator will instantly lift 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 pipes the empty oil tank is brushed, consisting of the heating coil component, to get rid of anything sticking to their surface areas. When the oil has ended up being 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 will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.