For a time I worked in a corner store as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Naturally the chicken does not start damaged. It comes delivered frozen in big cardboard boxes. Before the chicken is prepared for the cooking part it should 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 cooled location. It is again rinsed and kept cold, until required 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 placed in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the most popular oil in the pot to start the cooking process. The deep fryer is on a timer and part method through the cooking process the timer triggers 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 completion of cooking cycle alarm goes off. Then the pot elevator will instantly lift the cooking basket from the hot oil, enabling the chicken to drip off the excess oil.
They then can be gently lowered in hands full, 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 suggests when oil filtering requirements to happen.
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 reservoir is brushed, including the heating coil aspect, to eliminate 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 check here closed.
Yes the fryer does many of the cooking for you but see out for the hot oil when filling the food into the cooking basket. 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.
Happy cooking. Cook, but do not be prepared.
The pot elevator will immediately lift the cooking basket out of the hot oil, allowing 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 the empty oil tank is brushed, consisting of the heating coil aspect, 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 actually been closed. Even wearing rubber gloves will not stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil.