For a time I operated in a corner store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't begin out damaged. It comes delivered frozen in big cardboard boxes. Before the chicken is ready for the cooking part it should be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a vat of tenderising, salty water to soak for numerous hours in a cooled location. It is again rinsed and kept cold, up until required for cooking.
Each piece is than thoroughly placed in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing with the thin bony pieces. They get the most popular oil in the pot to start off the cooking process. The pot elevator will automatically lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the fries are damaged, dipped and battered once again. They then can be carefully reduced in hands complete, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering have to occur.
The heat on the oil is switched off, so the oil can cool off enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to permit the oil to drain pipes down website into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil component, to eliminate anything sticking to their surfaces. A pump is turned on which distributes 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 ended up being lighter in color it is pumped back up to the oil tank, read more after the valve at the bottom of the pot has actually been closed. The heating element is switched on and the oil is brought back as much as cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with an unique powder, put back in its place under the fryer pot, and all is all set to go check here once again.
Yes the fryer does most of the cooking for you but keep an eye out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves will not 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 near to the oil before you drop it in. That method the splash is actually little, and does not jump up to fry your wrist.
Pleased cooking. Cook, but do not 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, consisting of the heating coil component, to eliminate anything sticking to their surfaces. When the oil has 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. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.