For a time I operated in a convenience store 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 out damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is ready for the cooking part it must 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 location. It is once 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 again. Each piece is than carefully positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the most popular oil in the pot to begin off the cooking process. The deep fryer is on a timer and part way through the cooking process the timer triggers an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked evenly, 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 automatically lift the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.
They then can be gently lowered 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 switched off, so the oil can cool off enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has actually drained the click here empty oil reservoir is brushed, including the heating coil element, to remove anything staying with their surface areas. A pump is switched on which circulates the oil repeatedly through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has 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 brought back approximately cooking temperature. The undesirable part is digging the sludge at the bottom of the filter drawer. The cleaned filter is dusted with a special powder, put back in its location under the fryer pot, and all is ready to go read more once again.
Yes the fryer does most of the cooking for you but enjoy out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but do not be prepared.
The pot elevator will automatically raise 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 reservoir is brushed, consisting of the heating coil element, to eliminate anything sticking to their surface areas. When the oil has become lighter in color it is pumped back website 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, needs to it sprinkle on your hands as the food drops into the hot oil.