For a time I worked in a benefit shop 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 need to be prepared and time to thaw out. It is again rinsed and kept cold, until required 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 positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and finishing 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 method 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 cooked equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. Then the pot elevator will instantly lift the cooking basket from the hot oil, enabling the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the french fries are damaged, dipped and damaged once again. They then can be carefully lowered in hands full, into the boiling oil. The cooking is 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 needs to occur, another alarm suggests.
The heat on the oil is shut off, so the oil can cool down enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on permit the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, consisting of the heating coil component, to get rid of anything adhering to their surface areas. here A pump is turned on which circulates the oil repeatedly through the filter. The filtering can take location for 10 or 15 minutes, depending how dark the oil appears in color. 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. The heating aspect is turned on and the oil is brought back up to cooking temperature level. The undesirable part is scooping out the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with a special powder, put back in its location under the fryer pot, and all is ready to go once again.
Yes the fryer does most of the cooking for you however look out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food close to the oil prior to you drop it in. That method the splash is really small, and does not leap up to fry your wrist.
Delighted cooking. Cook, however don't be prepared.
The pot elevator will instantly lift 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 actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to remove anything sticking to their surfaces. 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 actually been closed. Even using rubber gloves won't stop the oil from burning you, ought electric deep fryer machine to it sprinkle on your hands as the food drops into the hot oil.