For a time I worked in a convenience 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 does not begin out damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is ready for the cooking part it should be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salted water to soak for numerous hours in a cooled area. It is again rinsed and kept cold, up until needed for cooking.
When needed for preparing the chicken is breaded in a special 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 large, meaty pieces, and ending up with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the most popular oil in the pot to start the cooking procedure. The deep fryer is on a timer and part method through the cooking procedure the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked evenly, even the sides touching when first 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 instantly lift the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.
They then can be carefully reduced in hands complete, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering needs to happen.
The heat on the oil is shut off, so the oil can cool down enough to work with. The cooking basket is raised and removed from the fryer. A valve is turned to permit the oil to drain down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil element, to remove anything sticking 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 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. The heating component is switched on and the oil is revived approximately cooking temperature. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with a special powder, put back in its place under the fryer pot, and all is ready to go again.
Yes the fryer does many of the cooking for you but keep an eye out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food close to the oil prior to you drop more info it in. That method the splash is really small, and does not jump up to fry your wrist.
Pleased cooking. Cook, but do not be prepared.
The pot elevator will automatically lift 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 cool down enough to work with. When the oil has drained pipes get more info 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 actually become 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, should it sprinkle on your hands as the food drops into the hot oil.