For a time I worked in a benefit store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not start battered. It comes provided frozen in huge 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 washed in cold water, then put in a vat of tenderising, salted water to soak for numerous hours in a cooled location. It is once again rinsed and kept cold, till required for cooking.
When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and ending up 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 the cooking process. The deep fryer is on a timer and part way through the cooking process the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared equally, 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. The pot elevator will instantly lift the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are damaged, dipped and battered once again. They then can be gently lowered in hands full, into the boiling oil. The cooking is once again managed 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 for future cooking cycles. When oil filtering needs to take place, another alarm indicates.
The heat on the oil is shut off, so the oil can cool off enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is relied on permit the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. A pump is switched on which flows the oil repeatedly through the filter. The filtering can happen 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 tank, after the valve at the bottom of the pot has been closed. The heating element is turned on and the oil is restored approximately cooking temperature level. The undesirable part is digging the sludge at the commercial fish fryer bottom of the filter drawer. Then the cleaned filter is dusted with a special powder, put back in its place under the fryer pot, and all is prepared to go again.
Yes the fryer does many of the cooking for you but view out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.
Happy cooking. Cook, however don't be cooked.
The pot elevator will immediately lift 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 drained pipes the empty oil tank is brushed, including the heating coil component, to eliminate anything sticking to their surfaces. 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 here has been closed. Even wearing 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.