For a time I worked in a convenience store as a clerk and prepare dinner and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
After all the chicken doesn't start out battered. It comes delivered frozen in big cardboard boxes. Before the chicken is prepared for the cooking part it have to be prepared and time to thaw out. Every bit of rooster is rinsed in chilly water, then put in a vat of tenderising, salty water to soak for several hours in a refrigerated area. It is once more rinsed and saved cold, till needed for cooking.
When needed for cooking the rooster is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each bit is than rigorously positioned within the boiling oil in the deep fryer; starting with the massive, meaty items, and finishing with the skinny bony pieces. This gives the thick meaty pieces more time to cook. They get the hottest oil within the pot to begin off the cooking process. The deep fryer is on a timer and part means by the cooking course of the timer sets off an alarm which notifies you that it is time to stir the rooster, so it will get all sides cooked evenly, even the sides touching when first put within the fryer. After stirring the hen it cooks till the top of cooking cycle alarm goes off. Then the pot elevator will mechanically elevate the cooking basket out of the recent oil, permitting the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After slicing the potatoes into the elongated dice form in a cutter, the fries are battered, dipped and battered again. They then may be gently lowered in fingers full, into the boiling oil. The cooking is once more controlled by a timer, which sounds when the cooking cycle has completed. After four cooks the oil within the fryer must be filtered to scrub it for future cooking cycles. Another alarm indicates when oil filtering must occur.
The heat on the oil is turned off, so the oil can quiet down sufficient to work with. The cooking basket is raised and faraway from the fryer. A valve is turned to permit the oil to drain down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, including the heating coil component, to remove anything sticking to their surfaces. A pump is turned on which circulates the oil repeatedly by means of the filter. The filtering can happen for 10 or 15 minutes, relying how darkish the oil seems in color. When the oil has become lighter in coloration it's pumped again up to the oil reservoir, after the valve at the backside of the pot has been closed. The heating factor is turned on and the oil is brought back up to cooking temperature. The disagreeable half is scooping out the sludge at the backside of the filter drawer. Then the cleaned filter is dusted with a special powder, put again in its place underneath the fryer pot, and all is able to go again.
Sure the fryer does many of the cooking for you but be careful for the new oil when loading the meals into the cooking basket. Even carrying rubber gloves will not stop the oil from burning you, ought to it splash on your arms as the meals drops into the hot oil. The key is to be brave and gutsy. Get the meals close to the oil earlier than you drop it in. That means the splash is admittedly small, and doesn't jump up to fry your wrist.
Pleased cooking. Prepare dinner, but don't be cooked.
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