For a time I worked 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.
Naturally the chicken does not start battered. It comes provided frozen in big cardboard boxes. Prior to the chicken is all set for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salty water to soak for a number of hours in a refrigerated location. It is again rinsed and kept cold, until needed for cooking.
Each piece is than carefully put in the boiling oil in the deep fryer; starting with the large, meaty pieces, and finishing with the thin bony pieces. They get the hottest oil in the pot to start off the cooking procedure. The pot elevator will instantly lift the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
They then can be gently decreased in hands full, 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 suggests when oil filtering needs to take place.
The heat on the oil is turned off, so the oil can cool down enough here to work with. When the oil has actually drained the empty oil tank is brushed, consisting of the heating coil aspect, to eliminate 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.
Yes the fryer does many of the cooking for you however watch out for the hot oil here 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. The trick is to be brave and gutsy. Get the food close to the oil before you drop it in. That method the splash is really small, and does not leap up to fry your wrist.
Delighted cooking. Cook, but do not be prepared.
The pot elevator will instantly raise 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 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 tank, after the valve at the bottom of the pot has actually been closed. Even wearing rubber gloves won't stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.