For a time I worked in a corner store as a clerk and cook and I used a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Obviously the chicken does not start damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is ready for the cooking part it need to 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 numerous hours in a refrigerated location. It is once again rinsed and kept cold, until 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 placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and ending up with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the hottest oil in the pot to begin the cooking procedure. The deep fryer is on a timer and part method through the cooking process the timer sets off an alarm which informs 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 until the end of cooking cycle alarm goes off. The pot elevator will instantly raise the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.
They then can be carefully reduced in hands full, read more 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 shows when oil filtering needs to occur.
The heat on the oil is shut off, so the get more info oil can cool off enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is turned to permit 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 element, to get rid of anything staying with their surfaces. A pump is switched on which flows the oil consistently through the filter. The filtering can occur 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 component is turned on and the oil is restored as much as cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with an unique powder, returned in its place under the fryer pot, and all is prepared to go once again.
Yes the fryer does most of the cooking for you but enjoy out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but don't be cooked.
The pot elevator will instantly lift the cooking basket out of the hot oil, permitting 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 drained the empty oil tank is brushed, including 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 tank, after the valve at the bottom of the pot has been closed. Even wearing rubber gloves won't stop the oil from burning you, should it splash on your hands as the food drops into the more info hot oil.