For a time I operated in a corner store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't start damaged. It comes provided frozen in huge cardboard boxes. Prior to the chicken is ready for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salty water to soak for a number of hours in a cooled location. It is once again rinsed and kept cold, till required 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 provides 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. Then the pot elevator will immediately lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
They then can be carefully lowered in hands complete, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering needs to occur.
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 element, to get rid of anything sticking to their surfaces. When the oil has actually 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.
Yes the fryer does many of the cooking for you but look out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves will not stop the oil from burning website you, needs to it sprinkle on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That method the splash is truly little, and does not jump up to fry your wrist.
Happy cooking. Cook, however do not be prepared.
The pot elevator will immediately raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
The heat on the oil is turned off, so the oil can get more info cool down enough to work with. When the oil has drained the empty oil reservoir is brushed, consisting of the heating coil element, to get rid of anything sticking to their surfaces. 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. 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.