For a time I operated in a benefit shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't begin battered. It comes provided frozen in big cardboard boxes. Prior to the chicken is all set for the cooking part it should 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 cooled location. It is again rinsed and kept cold, up until required for cooking.
When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly put in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and finishing with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the most popular oil in the pot to begin the cooking procedure. The deep fryer is on a timer and part way through the cooking process the timer sets off an alarm which informs you that it's time to stir the chicken, so it gets all sides cooked evenly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. Then the pot elevator will automatically lift the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.
They then can be carefully lowered in hands full, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering requirements to occur.
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 tank is brushed, including the heating coil component, to remove anything sticking to their surface areas. 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.
Yes the fryer does the majority of the cooking for you but keep an eye out for the hot oil when packing the food into the cooking basket. Even using rubber gloves will not website stop the oil from burning you, should it splash on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near the oil before you drop it in. That method the splash is actually small, and does not leap up to fry your wrist.
Happy cooking. Cook, however don't be cooked.
The pot elevator will instantly raise 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 drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to remove anything sticking to their surface areas. 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. Even wearing rubber gloves will not stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.