For a time I operated in a convenience store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't begin battered. It comes delivered frozen in huge cardboard boxes. Prior to the chicken is all set for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salted water to soak for several hours in a refrigerated location. It is once again rinsed and kept cold, until needed for cooking.
When needed for preparing 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 positioned 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 procedure. 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 uniformly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. Then the pot elevator will immediately lift the cooking basket from the hot oil, enabling the chicken to leak off the excess oil.
They then can be gently 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 suggests when oil filtering requirements to occur.
The heat on the oil is turned off, so the oil can cool down enough to work deep fryer thermostat with. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to remove anything 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.
Yes the fryer does many of the cooking for you but look out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food near 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, 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 reservoir is brushed, including the heating coil aspect, to eliminate anything sticking to their surfaces. 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 been closed. Even wearing rubber gloves will not stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.