Deep Fryer - Pieces of Wisdom

Deep Fryer - Pieces of Wisdom

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.

Naturally, the chicken does not start out damaged. It comes delivered frozen in huge cardboard boxes. Prior to the chicken is prepared for the cooking part it should be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a vat of tenderizing, salted water to soak for numerous hours in a refrigerated area. It is again rinsed and kept cold, till needed for cooking.

When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is then thoroughly put in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and ending up with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start off the cooking procedure. The deep fryer is on a timer and part method through the cooking process the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until completion of the cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket out of 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 fries are damaged, dipped and battered once again. They then can be carefully decreased in hands completely, into the boiling oil. The cooking is again managed by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering needs to take place.

The heat on the oil is switched off so the oil can cool off enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on enabling the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, including the heating coil component, to get rid of anything adhering to their surfaces. A pump is turned on which circulates the oil consistently through the filter. The filtering can take place for 10 or 15 minutes, depending on how dark the oil appears in color. When the oil has 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 actually been closed. The heating component is switched on and the oil is restored approximately cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with a special powder, returned in its place under the fryer pot, and all is all set to go again.

Yes, the fryer does most of the cooking for you but keep an eye out for the hot oil when packing the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food near to the oil before you drop it in. That way the splash is actually small and doesn't leap up to fry your wrist.

Delighted cooking. Cook, but don't be cooked.