For a time I operated in a benefit shop 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 begin out battered. It comes delivered frozen in big cardboard boxes. Before the chicken is ready for the cooking part it need to 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 cooled location. It is again rinsed and kept cold, until needed for cooking.
Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and ending up with the thin bony pieces. They get the most popular oil in the pot to begin off the cooking procedure. The pot elevator will immediately lift the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are battered, dipped and battered once again. They then can be gently reduced in hands full, into the boiling oil. The cooking is again managed by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm shows when oil here 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 drained pipes the empty oil tank is brushed, consisting of the heating coil aspect, commercial fish fryer 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.
Yes the fryer does most of the cooking for you but keep an eye 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. The trick is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That way the splash is truly little, and doesn't jump up to fry your wrist.
Delighted cooking. Cook, however don't be prepared.
The pot elevator will automatically 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 pipes the empty oil reservoir is brushed, including the heating coil element, to remove anything sticking to their surface areas. When the oil has actually 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 website been closed. Even using 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.