For a time I operated in a benefit shop as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is prepared for the cooking part it need to be prepared and time to thaw out. It is once again rinsed and kept cold, up until required for cooking.
When required for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and finishing with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start the cooking procedure. The deep fryer is on a timer and part way through the cooking procedure the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket from the hot oil, allowing the chicken to leak off the excess oil.
They then can be carefully reduced in hands full, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering needs to happen.
The heat on the oil is turned more info off, so the oil more info can cool down enough to work with. When the oil has drained pipes the empty oil tank is brushed, including the heating coil aspect, to remove anything sticking to their surface areas. When the oil has become lighter in color it is pumped back up to the oil reservoir, after more info the valve at the bottom of the pot has actually been closed.
When packing the food into the cooking basket, yes the fryer does most of the cooking for you however see out for the hot oil. Even using rubber gloves won't stop the oil from burning you, ought 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 prior to you drop it in. That method the splash is actually little, and doesn't leap up to fry your wrist.
Delighted cooking. Cook, but do not be cooked.
The pot elevator will instantly lift 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 pipes the empty oil reservoir is brushed, including the heating coil element, to remove anything sticking to their surface areas. 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 wearing rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.