For a time I operated in a convenience store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Before the chicken is ready for the cooking part it must be prepared and time to thaw out. It is again rinsed and kept cold, up until required for cooking.
Each piece is than thoroughly placed in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and ending up with the thin bony pieces. They get the hottest oil in the pot to start off the cooking process. The pot elevator will instantly lift the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.
They then can be gently decreased in hands complete, 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 indicates when oil filtering requirements to occur.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has actually drained pipes the empty oil tank is brushed, including the heating coil element, 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 been closed.
Yes the fryer does the majority of the cooking for you but keep an eye out for the hot oil when filling the food into the cooking basket. Even using 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. The trick is to be brave and click here gutsy. Get the food near the oil prior to you drop it in. That method the splash is truly small, and does not jump up to fry your wrist.
Delighted cooking. Cook, but don't be cooked.
The pot elevator will instantly 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 enough to work with. When the oil has drained pipes the empty oil tank is brushed, including the heating coil element, to eliminate anything sticking to their surfaces. When the oil has actually become 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, needs to it sprinkle on your hands as the food drops into the hot oil.