For a time I operated in a benefit shop 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 doesn't start out damaged. It comes provided frozen in big cardboard boxes. Before the chicken is prepared for the cooking part it should be prepared and time to thaw out. Each piece of chicken is washed 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 once again rinsed and kept cold, up until needed for cooking.
Each piece is than carefully put in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. They get the hottest oil in the pot to start off the cooking procedure. The pot elevator will immediately raise the cooking basket out of the hot oil, enabling the chicken to leak 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 indicates when oil filtering requirements to take place.
The heat on the oil is shut off, so the oil can cool off enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to allow the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, consisting of the heating coil element, to get rid of anything adhering to their surface areas. A pump is switched on which circulates the oil repeatedly through the filter. The filtering can take location 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 actually been closed. The heating component is switched on and the oil is revived up to cooking temperature level. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned up filter is cleaned with a special powder, put back in its place under the fryer pot, and all is ready to go again.
Yes the fryer does many of the cooking for you but watch 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, should it sprinkle on your hands as the food drops into the hot oil.
Happy cooking. Cook, however don't be prepared.
The pot elevator will automatically raise the cooking basket out of the hot oil, allowing 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 tank is brushed, including the heating coil component, to eliminate anything sticking to their surface areas. When the oil has become 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 using rubber gloves check here will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.