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 ready for the cooking part it need to be prepared and time to thaw out. It is once again rinsed and kept cold, until required for cooking.
Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the large, meaty pieces, and completing with the thin bony pieces. They get the most popular oil in the pot to begin off the cooking procedure. The pot elevator will instantly raise the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the fries are battered, dipped and damaged once again. They then can be carefully decreased in hands complete, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering have to take place.
The heat on the oil is shut 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 eliminate anything sticking to their surface areas. A pump is switched on which distributes 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 element is switched on and the oil is revived as much as cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with a special powder, put back in its location under the fryer pot, and all is all set to go once again.
Yes the fryer does many of the cooking for you however look 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, 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 the oil before you drop it in. That way the splash is actually little, and doesn't jump up to fry your wrist.
Delighted cooking. Cook, but do not be cooked.
The pot elevator will automatically raise read more the cooking basket out of the hot oil, allowing 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 pipes the empty oil reservoir is brushed, consisting of the heating coil element, to remove 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 wearing 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.