For a time I worked in a convenience shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Naturally the chicken does not begin damaged. It comes provided frozen in huge cardboard boxes. Before the chicken is all set for the cooking part it must 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 cooled location. It is again rinsed and kept cold, till required for cooking.
Each piece is than carefully put in the boiling oil in the deep fryer; starting 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.
They then can be carefully decreased in hands complete, into the boiling oil. After 4 cooks the oil in the fryer needs 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 off enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to allow the oil to drain down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, including the heating coil element, to eliminate anything staying with their surface areas. A pump is turned on which distributes the oil repeatedly through the filter. The filtering can take location 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 tank, after the valve at the bottom of the pot has actually been closed. The heating component is turned on and the oil is brought back up to cooking temperature level. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with a special powder, returned in its location under the fryer pot, and all is ready to go once again.
Yes the fryer does the majority of the cooking for you but keep an eye out for the hot oil when loading 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 click here drops into the hot oil. The secret is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That way the splash is truly small, and doesn't jump up to fry your wrist.
Delighted cooking. Cook, however do not be prepared.
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 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 tank, after the valve at the bottom of the pot has actually been closed. Even wearing rubber gloves will not stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.