For a time I operated in a convenience shop as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not begin battered. It comes delivered frozen in big cardboard boxes. Before the chicken is prepared 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 barrel of tenderising, salted water to soak for numerous hours in a refrigerated area. It is again rinsed and kept cold, until needed for cooking.
When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. This offers the thick meaty pieces more time to cook. They get the most popular oil in the pot to start the cooking procedure. The deep fryer is on a timer and part method 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 up until completion of cooking cycle alarm goes off. The pot elevator will instantly raise the cooking basket out of the hot oil, allowing the chicken to leak 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 battered once again. They then can be carefully lowered 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 has to be filtered to clean it for future cooking cycles. When oil filtering requirements to occur, another alarm shows.
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 aspect, to get rid of anything sticking to their surfaces. 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 check here has actually been closed.
When loading the food into the cooking basket, yes the fryer does many of the cooking for you but view out for the hot oil. 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 secret is to be brave and gutsy. Get the food near the oil before you drop it in. That method the splash is actually little, and doesn't leap up to fry your wrist.
Happy cooking. Cook, however don't be cooked.
The pot elevator will immediately raise the cooking basket out of the hot oil, enabling 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 tank is brushed, including the heating coil element, to eliminate anything sticking to their surfaces. When the oil has actually 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, must it splash on your hands as the food drops into the hot oil.