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.
Prior to the chicken is ready for the cooking part it should be prepared and time to thaw out. It is once again rinsed and kept cold, until needed for cooking.
When required for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully put 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 off the cooking process. The deep fryer is on a timer and part way through the cooking process the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides cooked equally, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket from the hot oil, enabling the chicken to drip off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the french fries are battered, dipped and damaged once again. They then can be gently decreased in hands full, into the boiling oil. The cooking is again managed 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 needs to occur, another alarm suggests.
The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil tank is brushed, including the heating coil component, to get rid of anything adhering to their surfaces. A pump is turned on which flows the oil repeatedly through the filter. The filtering can happen 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 actually been closed. The heating component is turned on and the oil is brought back approximately cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with a special powder, put back in its place under the fryer pot, and all is prepared to go once again.
Yes the fryer does many of the cooking for you but view out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.
Happy cooking. Cook, but don't be prepared.
The pot elevator will immediately 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 the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surface areas. When the oil has become lighter in color it is pumped back up to the oil website 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.