For a time I operated in a corner store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Obviously the chicken does not begin out damaged. It comes delivered frozen in big cardboard boxes. Before the chicken is all set for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a barrel of tenderising, salty water to soak for several hours in a refrigerated location. It is once again rinsed and kept cold, up until needed for cooking.
Each piece is than thoroughly placed in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing with the thin bony pieces. They get the most popular oil in the pot to start off the cooking procedure. The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the french fries are damaged, dipped and battered once again. They then can be gently reduced in hands complete, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer requires to be filtered to clean it for here future cooking cycles. When oil filtering needs to take place, another alarm shows.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil component, to get rid of 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 actually been closed.
Yes the fryer does most of the cooking for you but keep an eye out for the hot oil when packing 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 gutsy. Get the food close to the oil before you drop it in. That method the read more splash is actually little, and doesn't leap up to fry your wrist.
Pleased cooking. Cook, but don't be prepared.
The pot elevator will instantly 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 remove anything sticking to their surface areas. 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 here pot has been closed. Even using rubber gloves won't stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.