For a time I worked in a convenience 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 battered. It comes provided frozen in huge cardboard boxes. Prior to the chicken is prepared for the cooking part it should be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salted water to soak for numerous hours in a cooled location. It is again rinsed and kept cold, until required for cooking.
Each piece is than carefully placed in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and completing with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking process. The pot elevator will instantly lift the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are battered, dipped and damaged again. They then can be gently 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 requires to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering needs to happen.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has actually drained pipes the empty oil tank is brushed, consisting of the heating coil element, to remove anything sticking to their surfaces. When the oil has 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.
Yes the fryer does most of the cooking for you but look out for the hot oil when loading the food into the cooking basket. 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. 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 little, and does not jump up to fry your wrist.
Delighted cooking. Cook, however don't be cooked.
The pot elevator will automatically raise the cooking basket out of the hot oil, permitting 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 pipes the empty oil tank is brushed, including the heating coil element, 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 tank, after the valve at the bottom of the pot has been closed. Even using rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into check here the hot oil.