For a time I operated in a benefit store as a clerk and cook and I used a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Before the chicken is ready for the cooking part it need to be prepared and time to thaw out. It is once again rinsed and kept cold, till required for cooking.
Each piece is than thoroughly placed in the boiling oil in the deep fryer; starting with the large, meaty pieces, and finishing with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking process. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing the chicken to drip 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 happen.
The heat on the oil is switched off, so the oil can cool down enough to work with. The cooking basket is raised and removed from the fryer. A valve is relied on permit the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, consisting of the heating coil aspect, to get rid of anything staying with their surfaces. A pump is turned on which flows the oil repeatedly through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears in color. 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. The heating aspect is turned on and the oil is revived approximately cooking temperature level. The undesirable 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 ready to go again.
Yes the fryer does most of the cooking for you however keep an eye 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, needs to it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food close to the oil prior to you drop it in. That method the splash is truly small, and does not jump up to here fry your wrist.
Happy cooking. Cook, however do not be prepared.
The pot elevator will immediately raise the cooking basket out of the hot oil, allowing 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 actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to eliminate anything sticking to their surfaces. When the oil has ended up being lighter in color it is pumped back up to the oil reservoir, after more info 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 sprinkle on your hands as the food drops into the hot oil.