For a time I worked in a corner store as a clerk and cook and I utilized a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Prior to 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, until required for cooking.
Each piece is than carefully put in the boiling oil in the deep fryer; starting with the large, meaty pieces, and completing with the thin bony pieces. They get the most popular oil in the pot to begin off the cooking process. The pot elevator will immediately lift the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
They then can be carefully reduced 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 shows when oil filtering requirements to occur.
The heat on the oil is shut 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 relied on allow the oil to drain pipes down into the filtering drawer. When the oil has drained pipes the empty oil tank is brushed, including the heating coil element, to eliminate anything adhering to their surface areas. A pump is turned on which distributes the oil consistently through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has become lighter in color here it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed. The heating component is switched on and the oil is brought back approximately cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is dusted with an unique powder, put back in its place under the fryer pot, and all is all set to go once again.
Yes the fryer does the majority of the cooking for you but look out for the hot oil when filling the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, must 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 the oil prior to you drop it in. That way the splash is truly little, and doesn't jump up to fry your wrist.
Pleased cooking. Cook, however do not click here be cooked.
The pot elevator will immediately lift the cooking basket out of the hot oil, permitting 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 read more with. When the oil has drained pipes the empty oil reservoir is brushed, consisting of the heating coil component, to get rid of anything sticking to their surfaces. 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 been closed. Even wearing rubber gloves won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.