For a time I operated in a convenience store as a clerk and cook and I utilized a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is prepared for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, up until needed for cooking.
When required for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly put in the boiling oil in the deep fryer; starting with the large, meaty pieces, and completing with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start the cooking process. The deep fryer is on a timer and part way through the cooking process the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared equally, even the sides touching when first 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 instantly lift the cooking basket from the hot oil, allowing the chicken to drip off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the french fries are damaged, dipped and damaged again. They then can be gently reduced in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. When oil filtering requirements to take place, another alarm indicates.
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 component, to eliminate anything sticking to their surface areas. 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.
Yes the fryer does most of the cooking for you but enjoy out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.
Delighted cooking. Cook, however don't be cooked.
The pot elevator will instantly raise the cooking basket out of the hot oil, enabling 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 pipes the empty oil reservoir is brushed, consisting of the heating coil aspect, 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 tank, after the valve at the bottom of the pot has website actually been closed. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.