For a time I worked in a convenience store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't start damaged. It comes delivered frozen in huge cardboard boxes. Prior to the chicken is prepared for the cooking part it should be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salted water to soak for a number of hours in a refrigerated location. It is once again rinsed and kept cold, until required for cooking.
When needed for preparing the chicken is breaded in a special 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; beginning with the large, meaty pieces, and finishing with the thin bony pieces. This offers the thick meaty pieces more time to cook. They get the most popular oil in the pot to begin the cooking procedure. The deep fryer is on a timer and part way through the cooking procedure the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked equally, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until the end of cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket from the hot oil, enabling 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 suggests when oil filtering requirements to occur.
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 permit the oil to drain pipes down into the filtering drawer. When the oil has actually drained the empty oil tank is brushed, consisting of the heating coil component, to get rid of anything sticking to their surfaces. A pump is switched on which flows the oil repeatedly through the filter. The filtering can take place 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 been closed. The heating component is turned industrial deep fryer on and the oil is restored approximately cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with an unique powder, put back in its place under the fryer pot, and all is ready to go once again.
Yes the fryer does most of the cooking for you however enjoy out for the hot oil when filling 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.
Happy cooking. Cook, but don't be prepared.
The pot elevator will instantly more info raise 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 component, to eliminate anything sticking to their surfaces. When the oil has become lighter in color it is pumped back up to the oil reservoir, read more 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, ought to it sprinkle on your hands as the food drops into the hot oil.