For a time I operated in a benefit store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is all set for the cooking part it need to be prepared and time to thaw out. It is again rinsed and kept cold, till required for cooking.
When needed for preparing 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 big, meaty pieces, and ending up with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start the cooking procedure. The deep fryer is on a timer and part method through the cooking procedure the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared 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 automatically 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 lengthened cube shape in a cutter, the fries are damaged, dipped and damaged once again. They then can be gently reduced in hands complete, into the boiling oil. The cooking is 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 future cooking cycles. Another alarm indicates when oil filtering needs to occur.
The heat on the oil is switched off, so the oil can cool down enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is relied on enable the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything adhering to their surface electric deep fryer machine areas. A pump is switched on which circulates the oil repeatedly through the filter. The filtering can occur 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 aspect is turned on and the oil is restored as much as cooking temperature. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is dusted with an unique powder, put back in its location under the fryer pot, and all is prepared to go again.
Yes the fryer does many of the cooking for you but see out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.
Happy cooking. Cook, however do not be cooked.
The pot elevator will automatically lift the cooking basket out of the hot oil, allowing 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 actually drained the empty oil tank is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. 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. 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.