For a time I worked 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.
Naturally the chicken doesn't start battered. It comes provided frozen in huge cardboard boxes. Before the chicken is prepared for the cooking part it need to 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 cooled area. It is once again rinsed and kept cold, up until needed for cooking.
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. They get the hottest oil in the pot to start off the cooking process. The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
They then can be gently lowered in hands complete, 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 needs to take place.
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 eliminate anything sticking to their surface areas. When the oil has ended up being 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 here many of the cooking for you but keep an eye out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil. The check here trick is to be brave and gutsy. Get the food near the oil before you drop it in. That way the splash is truly little, and doesn't jump up to fry your wrist.
Delighted cooking. Cook, but do read more not be prepared.
The pot elevator will automatically raise the cooking basket out of the hot oil, permitting 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 drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surface areas. When the oil has actually 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 using rubber gloves will not stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil.