For a time I worked in a corner store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Naturally the chicken does not start battered. It comes delivered frozen in big cardboard boxes. Before the chicken is ready for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salted water to soak for numerous hours in a cooled area. It is again rinsed and kept cold, until required for cooking.
When needed for cooking 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 big, meaty pieces, and completing with the thin bony pieces. This provides the thick meaty pieces more time to cook. 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 process the timer triggers an alarm which informs 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 up until the end of cooking cycle alarm goes off. Then the pot elevator will automatically raise the cooking basket out of the hot oil, allowing the chicken to leak 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 take place.
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 tank is brushed, consisting of the heating coil aspect, to get rid 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.
Yes the fryer does most of the cooking for you but watch 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, needs to it sprinkle on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but don't be prepared.
The pot elevator will immediately lift 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 actually drained the empty oil tank is brushed, consisting of the heating coil aspect, to remove anything sticking to their surface areas. When the oil has become lighter read more 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 will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.