For a time I operated in a benefit 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 must be prepared and time to thaw out. It is again rinsed and kept cold, up until required 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 automatically raise the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.
They then can be carefully reduced 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 needs to happen.
The heat on the oil is shut off, so the oil can cool down enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to enable the oil to drain down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil aspect, to eliminate anything sticking to their surface areas. A pump is turned on which flows 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 been closed. The heating aspect is switched on and the oil is restored approximately cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with an unique powder, returned in its place under the fryer pot, and all is prepared to go once again.
Yes the fryer does many of the cooking for you but watch out for the hot oil when filling the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.
Delighted cooking. Cook, but do not be cooked.
The pot elevator will instantly lift 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 the empty oil tank is brushed, consisting of check here the heating coil aspect, to remove anything click here sticking to their surfaces. When the oil 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 been closed. Even wearing rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.