For a time I worked in a convenience shop as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is ready for the cooking part it must be prepared and time to thaw out. It is once again rinsed and kept cold, till 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 again. Each piece is than thoroughly put in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and ending up with the thin bony pieces. This provides the thick meaty pieces more time to cook. They get the most popular oil in the pot to start the cooking procedure. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared evenly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
They then can be gently reduced 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 suggests when oil filtering requirements 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 actually drained the empty oil tank is brushed, including the heating coil element, to get check here rid of anything sticking to their surfaces. When the oil has 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.
When packing the food into the cooking basket, yes the fryer does many of the cooking for you but see out for the hot oil. Even using rubber gloves won't stop the oil click here from burning you, must it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That way the splash is truly little, and doesn't jump up to fry your wrist.
Happy cooking. Cook, but don't be cooked.
The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
The heat on the oil is turned off, so the oil can cool down click here enough to work with. When the oil has drained the empty oil tank is brushed, consisting of the heating coil component, to remove anything sticking to their surfaces. 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. Even wearing rubber gloves won't stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.