For a time I operated in a corner store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Obviously the chicken does not start out battered. It comes provided frozen in huge cardboard boxes. Prior to the chicken is all set 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 cooled area. It is once again rinsed and kept cold, until required for cooking.
Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. They get the most popular oil in the pot to start off the cooking procedure. The pot elevator will immediately raise the cooking basket out of the hot oil, allowing 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 requires to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering requirements to take place.
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 reservoir is brushed, consisting of the heating coil aspect, to remove anything sticking to their surfaces. When the oil has actually 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.
Yes the fryer does the majority of the cooking for you but keep an eye out for the hot oil when packing the food into the cooking basket. Even using 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 near to the oil prior to you drop it in. That method the splash is truly little, and doesn't leap up read more to fry your wrist.
Happy cooking. Cook, however 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 actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. 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 been closed. 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 check here oil.