For a time I operated in a corner store as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Before the chicken is all set for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, till needed for cooking.
When required for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully positioned in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. This offers the thick meaty pieces more time to cook. They get the most popular oil in the pot to start the cooking procedure. The deep fryer is on a timer and part way through the cooking process the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. The pot elevator will instantly raise the cooking basket out of 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 elongated cube shape in a cutter, the fries are battered, dipped and battered again. They then can be carefully reduced in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has completed. 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 have 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 table top deep fryer actually drained the empty oil reservoir is brushed, including the heating coil element, to eliminate anything sticking to their surface areas. When the oil has become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has been closed.
Yes the fryer does many of the cooking for you but look out for the hot oil when packing the food into the cooking basket. Even using 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 secret is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That way the splash is actually small, and does not jump up to fry your wrist.
Pleased cooking. Cook, but do not be prepared.
The pot elevator will instantly lift the cooking basket out of the hot oil, enabling 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 tank is brushed, including the heating coil element, 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 reservoir, after the valve at the bottom of the pot has actually read more been closed. Even using 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.