For a time I operated in a benefit store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Naturally the chicken does not start battered. It comes provided frozen in huge cardboard boxes. Before the chicken is prepared for the cooking part it must be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a barrel of tenderising, salty water to soak for several hours in a refrigerated area. It is again rinsed and kept cold, up until needed for cooking.
When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully placed in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing with the thin bony pieces. This provides the thick meaty pieces more time to cook. They get the hottest oil in the pot to start the cooking procedure. 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 initially put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. Then the pot elevator will immediately lift the cooking basket from the hot oil, allowing the chicken to leak 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 fries are damaged, dipped and battered again. They then can be carefully reduced in hands full, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer requires to be filtered to get more info clean it for future cooking cycles. When oil filtering needs to take place, another alarm suggests.
The heat on the oil is turned off, so the oil can cool off enough to work 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 pipes the empty oil tank is brushed, consisting of 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 take location 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 tank, after the valve at the bottom of the pot has actually been closed. The heating aspect is switched on and the oil is revived up to cooking temperature. The undesirable part is digging the sludge at the bottom of the here filter drawer. Then the cleaned up filter is dusted with an unique powder, put back in its place under the fryer pot, and all is prepared to go once again.
Yes the fryer does most of the cooking for you but enjoy out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but don't be cooked.
The pot elevator will automatically raise the cooking basket out of the hot oil, enabling 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 the empty oil tank is brushed, including the heating coil aspect, to eliminate 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 actually been closed. Even wearing rubber gloves won't stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.