For a time I operated in a convenience shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is prepared for the cooking part it need to be prepared and time to thaw out. It is again rinsed and kept cold, until needed 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 hottest oil in the pot to start off the cooking procedure. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
They then can be gently reduced in hands full, 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 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 removed from the fryer. A valve is turned to permit the oil to drain down into the filtering drawer. When the oil has drained pipes the empty oil tank is brushed, including the heating coil element, to remove anything sticking to their surface areas. A pump is switched on which circulates the oil repeatedly through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears in color. 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 been closed. The heating aspect is switched on and the oil is revived here approximately cooking temperature. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with an unique powder, returned 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 but watch out for the hot oil when filling 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.
Happy cooking. Cook, but do not be cooked.
The pot elevator will instantly lift 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 actually drained pipes the empty oil tank 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 tank, after the valve at the bottom of the pot has actually been closed. Even using 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.