For a time I worked in a benefit store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Naturally the chicken does not begin out damaged. It comes provided frozen in huge cardboard boxes. Prior to the chicken is all set for the cooking part it should 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 a number of hours in a refrigerated area. It is again rinsed and kept cold, until needed for cooking.
When needed for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully positioned in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and ending up with the thin bony pieces. This offers the thick meaty pieces more time to cook. They get the hottest oil in the pot to start the cooking procedure. The deep fryer is on a timer and part way 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 prepared 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. The pot elevator will automatically lift the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.
They then can be gently decreased in hands complete, 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 requirements to take place.
The heat on the oil is turned off, so the oil can cool down enough to deal read more with. The cooking basket is raised and removed from the fryer. A valve is relied on permit the oil to drain pipes down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil element, to remove anything staying with their surface areas. A pump is switched on which distributes 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 become lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed. The heating component is switched on and the oil is brought back up to cooking temperature. The undesirable part is digging the sludge at the bottom of the filter drawer. The cleaned filter is dusted with an unique powder, put back 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 look out for the hot oil when packing the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, must 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 way the splash is actually little, and doesn't leap up to fry your wrist.
Delighted cooking. Cook, however don't be prepared.
The pot elevator will automatically 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 component, 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 reservoir, after the valve at the bottom of the pot has been closed. Even using rubber gloves will not stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.