For a time I worked 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.
Naturally the chicken doesn't start damaged. It comes delivered frozen in huge 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 washed in cold water, then put in a vat of tenderising, salty water to soak for numerous hours in a refrigerated area. It is once again rinsed and kept cold, until needed for cooking.
When needed 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 carefully put in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing 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 off the cooking procedure. The deep fryer is on a timer and part method through the cooking procedure the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides cooked uniformly, 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. The pot elevator will immediately raise the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are damaged, dipped and battered again. They then can be carefully decreased in hands complete, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has completed. 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 take place.
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 enable the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil element, to remove anything sticking to their surface areas. A pump is turned on which flows the oil repeatedly through the filter. The filtering can occur 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 reservoir, after the valve at the bottom of the pot has been get more info closed. The heating component is turned on and the oil is revived approximately cooking temperature level. The unpleasant part is digging the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with a special powder, put back in its location under the fryer pot, and all is prepared to go once again.
Yes the fryer does most of the cooking for you but see out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.
Pleased cooking. Cook, however don't be cooked.
The pot elevator will immediately raise 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 actually drained pipes the empty oil tank is brushed, including the heating coil element, to eliminate 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 reservoir, after the valve at the bottom of the pot has been closed. Even using rubber gloves will not stop the oil from burning you, needs click here to it sprinkle on website your hands as the food drops into the hot oil.