For a time I operated in a benefit shop as a clerk and cook and I utilized a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Before the chicken is all set for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, till 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 thoroughly positioned in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to cook. 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 process the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared equally, even the sides touching when first put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. The pot elevator will immediately lift the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.
They then can be gently reduced in hands full, 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 shows when oil filtering needs to occur.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has actually drained the empty oil tank is brushed, including the heating coil aspect, to get rid of anything sticking to their surface areas. When the oil has 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.
Yes the fryer does many of the cooking for you however keep an eye out for the hot oil when filling the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near the oil before you drop it in. That way the splash is truly small, and does not leap up to fry your wrist.
Happy cooking. Cook, however don't be prepared.
The pot elevator will automatically raise the cooking basket out of the hot oil, permitting the chicken to leak 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 website pipes the empty oil reservoir is brushed, including the heating coil component, 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 tank, after the valve at the bottom of the pot has actually been closed. Even using rubber gloves won't stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.