For a time I worked in a benefit store as a clerk and cook and I utilized a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Naturally the chicken does not begin battered. It comes delivered frozen in big cardboard boxes. Before the chicken is prepared 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 several hours in a refrigerated area. It is once again rinsed and kept cold, until needed for cooking.
Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking procedure. The pot elevator will immediately lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are damaged, dipped and battered once again. They then can be carefully lowered in hands complete, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has actually completed. 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 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 element, to eliminate anything sticking to their surface areas. 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.
Yes the fryer does many of the cooking for you however watch out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food close to the oil check here before you drop it in. That way the splash is really small, and doesn't jump up to fry your wrist.
Delighted 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 website 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 aspect, to remove anything sticking to their surface areas. When the oil has actually ended up being 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, needs to it splash on your hands as the food drops into the hot oil.