For a time I operated in a convenience shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Before the chicken is prepared for the cooking part it should be prepared and time to thaw out. It is once again rinsed and kept cold, up until required for cooking.
When needed for cooking the chicken is breaded in a special 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 completing with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the hottest oil in the pot to begin the cooking process. The deep fryer is on a timer and part way through the cooking process the timer triggers an alarm which alerts 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 completion of cooking cycle alarm goes off. The pot elevator will immediately lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
They then can be gently decreased 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 requirements to occur.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has drained pipes the empty oil tank is brushed, consisting of the heating coil element, to get rid of anything sticking to their surfaces. 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 actually been closed.
Yes the fryer does the majority of the cooking for you however keep an eye out for the hot oil when filling the food into the cooking basket. Even wearing rubber gloves will not stop the oil from burning you, ought 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 near the oil prior to you drop it in. That way the splash is truly little, and does not jump up to fry your wrist.
Happy cooking. Cook, but don't be cooked.
The pot elevator here will automatically raise the cooking basket out of the hot oil, enabling the chicken to drip read more off the excess oil.
The heat on the oil is turned off, so read more the oil can cool down enough to work with. When the oil has actually drained the empty oil tank is brushed, consisting of the heating coil element, to get rid of anything sticking to their surface areas. 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 been closed. Even wearing rubber gloves won't stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.