For a time I operated in a convenience shop as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not start damaged. It comes provided frozen in big cardboard boxes. Prior to the chicken is ready for the cooking part it should be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a vat of tenderising, salty water to soak for numerous hours in a refrigerated location. 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 big, meaty pieces, and ending up with the thin bony pieces. They get the most popular oil in the pot to begin off the cooking procedure. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the fries are battered, dipped and damaged once again. They then can be carefully lowered in hands full, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm indicates 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 drained the empty oil tank is brushed, consisting of the heating coil element, to eliminate anything sticking to their surface areas. When the oil read more has actually become 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.
Yes the fryer does most get more info of the cooking for you however view out for the hot oil when packing the food into the cooking basket. Even using rubber gloves won't stop the oil indoor fryer from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.
Happy cooking. Cook, however do not be prepared.
The pot elevator will immediately raise the cooking basket out of the hot oil, enabling 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 pipes the empty oil reservoir is brushed, including the heating coil component, to eliminate anything sticking to their surfaces. 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 been closed. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.