For a time I worked in a convenience 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 out battered. It comes provided frozen in big cardboard boxes. Before the chicken is prepared 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 vat of tenderising, salted water to soak for a number of hours in a cooled area. It is once again rinsed and kept cold, up until needed for cooking.
Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up with the thin bony pieces. They get the most popular oil in the pot to start off the cooking procedure. The pot elevator will immediately lift the cooking basket out of the hot oil, permitting 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 french fries are damaged, dipped and battered once again. They then can be gently decreased in hands complete, into the boiling oil. The cooking is again managed 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. When oil filtering requirements to happen, another alarm indicates.
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 tank, after the valve at the bottom of the pot has actually been closed.
Yes the fryer does many of the cooking for you however 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 you, needs 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 before you drop it in. That method the splash is actually small, and does not leap up to fry your wrist.
Happy cooking. Cook, but do not be prepared.
The pot elevator will instantly raise 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 reservoir is brushed, consisting of the heating coil aspect, to eliminate anything sticking to their more info surface areas. 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 been closed. 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.