For a time I operated in a corner store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't begin damaged. It comes provided frozen in huge cardboard boxes. Before the chicken is all set for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a barrel of tenderising, salted water to soak for several hours in a refrigerated location. It is again rinsed and kept cold, until needed for cooking.
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. They get the most popular oil in the pot to start off the cooking process. 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 extended cube shape in a cutter, the french fries are battered, dipped and damaged once again. They then can be carefully decreased in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering have to take place.
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 element, to remove anything sticking to their surface areas. When the oil has 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 been closed.
Yes the fryer does the majority of the cooking for you but watch out for the hot oil when filling the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, needs to 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 to the oil before you drop it in. That method the splash is actually small, and does not jump up here to fry your wrist.
Pleased cooking. Cook, however do not be cooked.
The pot elevator will immediately 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 reservoir is brushed, including the heating coil component, to website eliminate anything sticking to their surface areas. 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 read more has actually been closed. Even using 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.