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 all set for the cooking part it need to be prepared and time to thaw out. It is once again rinsed and kept cold, till required for cooking.
When required 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 carefully placed in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the most popular oil in the pot to start the cooking process. 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 evenly, even the sides touching when initially 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 lift the cooking basket from the hot oil, allowing 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 fries are battered, dipped and damaged again. They then can be gently decreased in hands full, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. When oil filtering requirements to occur, another alarm suggests.
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 component, 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 actually been closed.
Yes the fryer does most of the cooking for you but see 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, must click here it sprinkle on your hands as the food drops into the hot oil.
Pleased cooking. Cook, however do not be cooked.
The pot elevator will immediately lift the cooking basket out of the hot oil, enabling the chicken to leak 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 tank is brushed, consisting of the heating coil element, to eliminate 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 splash on your hands as the food drops into the hot oil.