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.
Prior to the chicken is ready for the cooking part it must be prepared and time to thaw out. It is once again rinsed and kept cold, till needed for cooking.
When needed for preparing the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and ending up with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the hottest oil in the pot to begin the cooking process. The deep fryer is on a timer and part method through the cooking procedure the timer triggers an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared equally, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until the end of cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket from the hot oil, enabling the chicken to leak off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are damaged, dipped and damaged again. They then can be gently decreased in hands complete, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has completed. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. When oil filtering requirements to occur, another alarm suggests.
The heat on the oil is turned off, so the oil can cool down enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to enable 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 element, to remove anything adhering to their surfaces. A pump is turned on which distributes the oil consistently 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 actually 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 element is turned on and the oil is revived up to cooking temperature. 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.
When filling the food into the cooking basket, yes the fryer does most of the cooking for you however enjoy out for the hot oil. Even wearing 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. The trick is click here to be brave and gutsy. Get the food near to the oil before you drop it in. That way the splash is actually small, and does not jump up to fry your wrist.
Delighted cooking. Cook, but don't be prepared.
The pot elevator will automatically lift the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.
The heat on the oil is turned off, so the more info 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 component, to get rid of anything sticking to their surfaces. When the oil has actually become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has actually been closed. Even using rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.