For a time I operated in a corner store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Before the chicken is prepared for the cooking part it must be prepared and time to thaw out. It is again rinsed and kept cold, up until needed for cooking.
When required for preparing the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. This provides the thick meaty pieces more time to cook. They get the most popular oil in the pot to begin the cooking process. The deep fryer is on a timer and part method 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 prepared uniformly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until completion of cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the fries are damaged, dipped and damaged again. They then can be carefully decreased in hands full, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has completed. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. When oil filtering needs to take place, another alarm indicates.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil component, to get rid of anything sticking to their surfaces. When the oil has 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 been closed.
Yes the fryer does the majority of the cooking for you however keep an eye out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil. The trick 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 little, and doesn't jump up to fry your wrist.
Pleased cooking. Cook, however do not be prepared.
The pot elevator will immediately lift the cooking basket out indoor fryer 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 actually drained pipes the empty oil reservoir is brushed, including the heating coil component, 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 tank, after the valve at the bottom of the pot has been closed. Even wearing 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.