For a time I operated in a corner store as a clerk and cook and I used a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not begin battered. It comes provided frozen in huge cardboard boxes. Before the chicken is all set 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 a number of hours in a cooled location. It is once again rinsed and kept cold, till 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 thoroughly placed in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and finishing with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the most popular oil in the pot to begin the cooking process. The deep fryer is on a timer and part method through the cooking process the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. The pot elevator will instantly raise the cooking basket out of the hot oil, enabling 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 lowered in hands complete, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering requirements to occur.
The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and eliminated 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 tank is brushed, including the heating coil component, to remove anything staying with their surfaces. A pump is switched on which circulates 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 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. The heating aspect is turned on and the oil is brought back as much as cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with a special powder, put back in its place under the fryer pot, and all is all set to go once again.
Yes the fryer does most of the cooking for you however view 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, must it sprinkle on your hands as the food drops into the hot oil.
Happy cooking. Cook, however don't be prepared.
The pot elevator will automatically lift 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 drained the empty oil reservoir is brushed, consisting of the heating coil component, to eliminate anything sticking to their surfaces. When the oil has actually become lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has actually been closed. Even using rubber gloves won't stop the get more info oil from burning you, must it sprinkle on your hands as the food drops into the hot click here oil.