For a time I operated in a benefit shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't begin 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 a number of hours in a refrigerated location. It is again rinsed and kept cold, till needed for cooking.
Each piece is than thoroughly positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up with the thin bony pieces. They get the hottest oil in the pot to start off the cooking process. The pot elevator will instantly lift the cooking basket out of the hot oil, permitting the chicken to drip 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 needs to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering requirements to happen.
The heat on the oil is switched off, so the oil can cool down enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to allow the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. A pump is turned on which flows the oil consistently through the filter. The filtering can take place 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 element is turned on and the oil is revived approximately cooking temperature level. 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 place under the fryer pot, and all is prepared to go once again.
Yes the fryer does the majority of the cooking for you but see out for the hot oil when filling the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, ought to it sprinkle on your hands as the food here drops into the hot oil. The secret is to be brave and gutsy. Get the food close to the oil prior to you drop it in. That method the splash is actually little, and does not leap up to fry your wrist.
Happy cooking. Cook, but do not 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 pipes the empty oil tank is brushed, consisting of the heating coil element, to get rid of anything sticking to their surface areas. When the oil has actually become lighter in color it is pumped back up to the oil reservoir, 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, ought to it splash on your hands as the food drops into the hot oil.