For a time I worked 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.
Naturally the chicken does not start battered. It comes delivered frozen in big cardboard boxes. Before the chicken is ready for the cooking part it must be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a barrel of tenderising, salty water to soak for numerous hours in a cooled area. It is again rinsed and kept cold, till required for cooking.
Each piece is than carefully placed in the boiling oil in the deep fryer; beginning 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 automatically 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 french fries are battered, dipped and damaged once again. They then can be carefully lowered in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. When oil filtering requirements to take place, another alarm indicates.
The heat on the oil is switched off, so the oil can cool off enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is turned to enable the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, consisting of the heating coil aspect, to eliminate anything sticking to their surface areas. A pump is switched on which distributes the oil repeatedly through the filter. The filtering can take place for 10 or 15 minutes, depending how dark the oil appears in color. 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. The heating component is turned on and the oil is brought back up to cooking temperature. The undesirable part is digging the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with an unique powder, put back in its place under the fryer pot, and all is all set to go again.
When filling the food into the cooking basket, yes the fryer does most of the cooking for you but enjoy out for the hot oil. 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. The trick is to be brave and gutsy. Get the food close to the oil before you drop it in. That way the splash is truly little, and does not leap up to fry your wrist.
Delighted cooking. Cook, but don't be cooked.
The pot elevator website will instantly raise 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 oil can cool down enough to work with. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil element, to remove anything sticking to their surface areas. 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 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.