For a time I worked 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.
Prior to the chicken is prepared for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, until required for cooking.
Each piece is than thoroughly placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and finishing 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, enabling the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the fries are damaged, dipped and battered once again. They then can be gently reduced in hands full, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering have to happen.
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 tank is brushed, consisting of the heating coil component, to get rid of 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 been closed.
Yes the fryer does most of the cooking for you but watch out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.
Happy cooking. Cook, but do not be prepared.
The pot elevator will immediately lift 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 actually drained the empty oil tank is brushed, consisting of the heating coil aspect, to remove anything sticking to their surface areas. 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 actually been closed. Even wearing rubber website gloves won't stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.