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 begin battered. It comes delivered frozen in big cardboard boxes. Prior to the chicken is all set for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salty water to soak for a number of hours in a cooled location. 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; beginning with the large, meaty pieces, and ending up with the thin bony pieces. They get the hottest oil in the pot to start off the cooking process. The pot elevator will immediately raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
They then can be gently reduced in hands complete, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering requirements to happen.
The heat on read more 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, including the heating coil component, to eliminate 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 many 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 close to the oil prior to you drop it in. That way the splash is really small, and doesn't leap up to fry your wrist.
Delighted cooking. Cook, however don't be cooked.
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 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 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 actually been closed. Even using rubber gloves read more will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.