For a time I worked in a benefit store as a clerk and cook and I used a deep fryer quite a 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 again rinsed and kept cold, until required for cooking.
When required for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and ending up with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the most popular oil in the pot to begin the cooking process. The deep fryer is on a timer and part method through the cooking procedure the timer triggers an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked uniformly, 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. Then the pot elevator will immediately 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 full, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future website cooking cycles. Another alarm suggests when oil filtering needs to occur.
The heat on the oil is turned off, so the oil can cool down enough to check here work with. When the oil has drained the empty oil reservoir is brushed, including the heating coil component, to get rid of anything sticking to their surface areas. 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 actually been closed.
Yes the fryer does many 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 splash 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 get more info 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 remove anything sticking to their surface areas. 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. Even using rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.