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.
Of course the chicken does not start damaged. It comes delivered frozen in huge cardboard boxes. Before the chicken is ready 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 vat of tenderising, salty water to soak for several hours in a refrigerated area. It is once again rinsed and kept cold, until required for cooking.
Each piece is than thoroughly 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 most popular oil in the pot to begin off the cooking procedure. The pot elevator will instantly raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are damaged, dipped and battered again. They then can be gently decreased in hands full, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. When oil filtering requirements to happen, another alarm shows.
The heat on the oil is shut off, so the oil can cool off enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on allow the oil to drain down into the filtering drawer. When the oil has drained pipes the empty oil reservoir is brushed, consisting of the heating coil element, to get rid of anything adhering to their surface areas. A pump is switched on which distributes click here the oil consistently through the filter. The filtering can happen 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 reservoir, after the valve at the bottom of the pot has been closed. The heating element is turned on and the oil is revived approximately cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is dusted with an unique powder, put back in its place under the fryer pot, and all is prepared to go again.
Yes the fryer does many of the cooking for you but watch out for the hot oil when loading the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.
Delighted cooking. Cook, however do not be cooked.
The pot elevator will instantly lift the cooking basket out of the hot oil, enabling 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 the empty oil reservoir is brushed, including the heating coil aspect, to remove 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 read more closed. Even wearing rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.