For a time I worked in a corner store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't begin damaged. It comes provided frozen in huge 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 rinsed in cold water, then put in a barrel of tenderising, salty water to soak for a number of hours in a cooled area. It is once again rinsed and kept cold, up 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 finishing with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking procedure. The pot elevator will instantly lift the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.
They then can be gently lowered in hands full, 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 needs 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, to eliminate anything sticking to their surface areas. 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 however enjoy out for read more the hot oil when packing the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food close to the oil prior to you drop it in. That method the splash is actually small, and doesn't leap up to fry your wrist.
Happy cooking. Cook, however don't be prepared.
The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The heat here 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 element, to eliminate anything sticking to their surfaces. 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. Even wearing rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.