For a time I worked in a convenience 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 again rinsed and kept cold, until required for cooking.
When required for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully positioned in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and finishing 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 start off the cooking process. The deep fryer is on a timer and part method through the cooking procedure the timer sets off an alarm which informs you that it's time to stir the chicken, so it gets all sides cooked uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till completion of cooking cycle alarm goes off. Then the pot elevator will automatically lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are damaged, dipped and battered once again. They then can be gently decreased in hands full, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. When oil filtering requirements to occur, another alarm indicates.
The heat on the oil is turned off, so the oil can cool down enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is relied on allow the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil tank is brushed, consisting of the heating coil component, to remove anything sticking to their surface areas. 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 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. The heating aspect is turned on and the oil is brought back 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 a special powder, put back in its place under the fryer pot, and all is ready to go again.
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 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. 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 really small, and does not jump up to fry your wrist.
Pleased cooking. Cook, however do not be prepared.
The pot elevator will immediately raise the cooking basket out 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 the get more info empty oil tank is brushed, including the heating coil component, 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 been closed. 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.