For a time I operated in a corner 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 ready for the cooking part it need to be prepared and time to thaw out. It is again rinsed and kept cold, up until required for cooking.
Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and ending up with the thin bony pieces. They get the hottest oil in the pot to start off the cooking process. The pot elevator will automatically lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are battered, dipped and damaged again. They then can be gently lowered in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has completed. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering have to take place.
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, including the heating coil element, to eliminate anything sticking to their surfaces. When the oil has 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 been closed.
Yes the fryer does the majority of the cooking for you however see out for the hot oil when filling the food into the cooking basket. Even wearing rubber gloves will get more info not stop the oil from burning you, needs to 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 method the splash is truly small, and does not jump up to fry your wrist.
Pleased cooking. Cook, however do not be cooked.
The pot elevator will instantly 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 drained the empty oil tank is brushed, consisting of the heating coil aspect, to remove 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 been closed. Even wearing rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.