For a time I operated in a corner store as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not start damaged. It comes provided frozen in huge cardboard boxes. Before the chicken is ready 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 once 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 carefully placed in the boiling oil in the deep fryer; beginning 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 method through the cooking process the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides cooked evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until completion of cooking cycle alarm goes off. Then the pot elevator will automatically lift the cooking basket from the hot oil, permitting the chicken to leak off the excess oil.
They then can be gently decreased in hands full, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering needs to happen.
The heat on the oil is shut off, so the oil can cool down enough to work with. The cooking basket is raised and removed from the fryer. A valve is turned to allow the oil to drain pipes down into the filtering drawer. When the oil has drained pipes read more the empty oil reservoir is brushed, consisting of the heating coil element, to get rid of anything sticking to their surface areas. A pump is turned on which distributes the oil repeatedly through the filter. The filtering can occur 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 been closed. The heating component is turned on and the oil is restored up to cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is dusted with an unique powder, put back in its location under the fryer pot, and all is ready to go again.
Yes the fryer does many of the cooking for you however see out for the hot oil when filling the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.
Happy cooking. Cook, but don't be cooked.
The pot elevator will automatically lift the cooking basket out of the hot oil, allowing 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, consisting of the heating coil component, to get rid website of 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 reservoir, after the valve at the bottom of the pot has been closed. Even wearing rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.