For a time I operated in a corner store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Obviously the chicken does not begin damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is ready 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 refrigerated location. It is again rinsed and kept cold, up until required for cooking.
When needed for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the hottest oil in the pot to begin off the cooking procedure. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which informs 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 until completion of cooking cycle alarm goes off. Then the pot elevator will immediately lift the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the fries are battered, dipped and battered 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 actually completed. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. When oil filtering requirements to happen, another alarm suggests.
The heat on website the oil is turned off, so the oil can cool down enough to work with. When the oil has drained pipes 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 closed.
When filling the food into the cooking basket, yes the fryer does most of the cooking for you however watch out for the hot oil. Even using rubber gloves won't 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 near the oil before you drop it in. That method the splash is really little, and does not leap up to fry your wrist.
Delighted cooking. Cook, but don't be prepared.
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 actually drained pipes the empty oil reservoir is brushed, including the heating coil element, to get rid of anything sticking to their surface areas. 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 actually been closed. Even wearing rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.