For a time I operated in a benefit store 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 must be prepared and time to thaw out. It is again rinsed and kept cold, up until needed for cooking.
When needed for preparing the chicken is breaded in an unique 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 large, meaty pieces, and completing with the thin bony pieces. This offers the thick meaty pieces more time to cook. They get the hottest oil in the pot to start the cooking process. The deep fryer is on a timer and part method through the cooking procedure the timer sets off an alarm which informs 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 till completion of cooking cycle alarm goes off. The pot elevator will automatically lift the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
They then can be carefully lowered in hands complete, 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 indicates when oil filtering needs to happen.
The heat on the oil is switched off, so the oil can cool off enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to permit the oil to drain pipes down into the website filtering drawer. When the oil has drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to remove anything staying with their surfaces. A pump is switched on which circulates 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 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. The heating aspect is switched on and the oil is restored up to cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with an unique 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 watch out for the hot oil when filling the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.
Happy cooking. Cook, but do not be prepared.
The pot elevator will immediately lift 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 actually drained the empty oil tank 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 actually been closed. Even using rubber gloves won't stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.