For a time I operated in a corner store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't begin out damaged. It comes provided frozen in huge cardboard boxes. Prior to the chicken is ready for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salted water to soak for several hours in a refrigerated location. It is again rinsed and kept cold, till 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 once again. Each piece is than thoroughly put in the boiling oil in the deep fryer; starting with the big, meaty pieces, and ending up with the thin bony pieces. This provides the thick meaty pieces more time to cook. They get the most popular oil in the pot to start the cooking procedure. The deep fryer is on a timer and part way through the cooking process the timer sets off an alarm which notifies 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 until completion of cooking cycle alarm goes off. The pot elevator will immediately lift 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 elongated cube shape in a cutter, the french fries are damaged, dipped and damaged once again. They then can be gently lowered in hands complete, into the boiling oil. The cooking is once again controlled 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 future cooking cycles. When oil filtering requirements to take place, another alarm suggests.
The heat on the oil is turned off, so the oil can cool off enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to enable the oil to drain down into the filtering drawer. When the oil has drained pipes the empty oil tank is brushed, including the heating coil aspect, to get rid of anything sticking to their surface areas. A pump is switched on which circulates the oil consistently through the filter. The filtering can happen 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 actually been closed. The heating aspect is switched on and the oil is restored approximately cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned up filter is cleaned with a special powder, put back in its location under the fryer pot, and all is all set to go once again.
When filling the food into the cooking basket, yes the fryer does many of the cooking for you however see out for the hot oil. Even using rubber gloves will not stop the oil from burning you, must it sprinkle on your hands as the food drops website into the hot oil. The secret is to be brave and gutsy. Get the food near to the oil before you drop it in. That way the splash is really little, and does not jump up to fry your wrist.
Happy cooking. Cook, however do not be cooked.
The pot elevator will immediately lift the cooking basket out of the hot oil, permitting 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 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. Even using rubber gloves will not stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.