For a time I worked in a benefit store as a clerk and cook and I utilized a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't begin damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is all set for the cooking part it must 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 a number of hours in a cooled location. It is once again rinsed and kept cold, until needed for cooking.
Each piece is than carefully positioned in the boiling oil in the deep fryer; starting with the big, meaty pieces, and ending up with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking process. The pot elevator will automatically raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
They then can be gently reduced in hands complete, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering needs to happen.
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 element, to remove anything sticking to their surfaces. 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 actually been closed.
Yes the fryer does the majority of the cooking for you but look out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, ought to it splash 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 prior to you drop it in. That method the splash is truly small, and doesn't leap up to fry your wrist.
Delighted cooking. Cook, however don't be cooked.
The pot elevator will instantly raise the cooking basket out of the hot oil, enabling 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, website including the heating coil component, to eliminate anything sticking to their surfaces. When the oil has actually 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 won't stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil.