For a time I operated in a corner 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 all set 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 needed for preparing the chicken is breaded in a special 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; starting with the big, meaty pieces, and finishing 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 start the cooking procedure. The deep fryer is on a timer and part method through the cooking procedure the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked equally, even the sides touching when first put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. 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 reduced in hands complete, 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 take place.
The heat on the oil is turned off, so the oil can cool off enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is relied on allow the oil to drain pipes down into the filtering drawer. When the oil has drained pipes the empty oil tank is brushed, consisting of the heating coil element, to get rid of anything adhering to their surface areas. A pump is switched on which circulates the oil consistently through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears website in color. When the oil has 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. The heating component is turned on and the oil is revived approximately cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with a special powder, returned in its place under the fryer pot, and all is all set to go again.
Yes the fryer does many of the cooking for you however look out for the hot oil when filling the food commercial fryer machine into the cooking basket. Even using rubber gloves won't stop the oil 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 really little, and doesn't leap up to fry your wrist.
Happy cooking. Cook, however do not be prepared.
The pot elevator will automatically lift 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 drained pipes the empty oil tank is brushed, including the heating coil component, to remove 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. Even wearing rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into check here the hot oil.