For a time I operated in a benefit store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Naturally the chicken does not begin damaged. It comes provided frozen in huge 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 area. It is again rinsed and kept cold, till needed for cooking.
When required for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix once 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 offers the thick meaty pieces more time to prepare. They get the most popular oil in the pot to begin off the cooking process. 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 evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. The pot elevator will automatically 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 extended cube shape in a cutter, the fries are battered, dipped and damaged once again. They then can be carefully reduced in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the check here fryer has to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering have to occur.
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 aspect, 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 reservoir, after the valve at the bottom of the pot has actually been closed.
Yes the fryer does many of the cooking for you but look out for the hot oil when loading the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the check here hot oil. The trick is to be brave and click here gutsy. Get the food near to 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, but do not be prepared.
The pot elevator will immediately raise the cooking basket out of the hot oil, allowing 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 drained the empty oil reservoir is brushed, including the heating coil aspect, to remove anything sticking to their surfaces. 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 been closed. Even using rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.