For a time I operated in a benefit shop as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't begin battered. It comes delivered frozen in big cardboard boxes. Before the chicken is prepared for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a barrel of tenderising, salted water to soak for several hours in a refrigerated area. It is once again rinsed and kept cold, until needed for cooking.
When required for preparing the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the most popular oil in the pot to begin off the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until the end of cooking cycle alarm goes off. Then the pot elevator will immediately raise the cooking basket from the hot oil, enabling the chicken to drip 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 french fries are battered, dipped and battered once again. They then can be gently lowered in hands complete, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer has to be filtered to clean it get more info for future cooking cycles. When oil filtering needs to happen, another alarm indicates.
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, including the heating coil component, to eliminate anything sticking to their surface areas. When the oil has 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.
Yes the fryer does most of the cooking for you however enjoy out for the hot oil when loading the food into the cooking basket. Even wearing rubber gloves will not stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.
Happy cooking. Cook, but don't be prepared.
The pot elevator will instantly raise the cooking basket out of the hot oil, allowing 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 drained the empty oil reservoir is brushed, including the heating coil aspect, to eliminate 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, ought to it splash on your hands as the food drops into the hot oil.