For a time I worked in a convenience store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't begin battered. It comes delivered frozen in huge cardboard boxes. Before the chicken is ready 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, salty water to soak for a number of hours in a refrigerated area. It is once 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 big, meaty pieces, and completing with the thin bony pieces. They get the most popular oil in the pot to start off the cooking procedure. 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 decreased 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 needs to happen.
The heat on the oil is turned 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 turned to enable the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil tank is brushed, consisting of 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 occur for 10 or 15 minutes, depending how dark the oil appears in color. 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. The more info heating component is switched 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 location under the fryer pot, and all is all set to go once again.
Yes the fryer does many of the cooking for you however enjoy out for the hot oil when packing the food into the cooking basket. 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.
Pleased cooking. Cook, but don't 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 with. When the oil has drained the empty oil reservoir is brushed, including the heating coil component, to remove 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 been closed. Even wearing rubber gloves will not stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil.