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.
Obviously the chicken doesn't begin damaged. It comes delivered frozen in big cardboard boxes. Before 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 barrel of tenderising, salted water to soak for several hours in a refrigerated area. It is again rinsed and kept cold, up until needed for cooking.
When required for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the hottest oil in the pot to start the cooking procedure. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. Then the pot elevator will instantly lift the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are battered, dipped and damaged again. They then can be carefully decreased in hands complete, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has completed. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. When oil filtering needs to occur, another alarm indicates.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has drained pipes the empty oil reservoir is brushed, including the heating coil component, to get rid of anything sticking to their surfaces. When the oil has 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 the majority of the cooking for you however watch out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves will not 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 the oil before you drop it in. That way the splash is actually small, and doesn't jump up to fry your wrist.
Pleased cooking. Cook, but don't be cooked.
The pot elevator will immediately raise the cooking basket out of the hot oil, permitting 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 tank is click here brushed, including the heating coil component, to get rid of anything sticking to their surface areas. 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 actually been closed. Even wearing rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.