For a time I worked in a corner store as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Before the chicken is all set for the cooking part it need to be prepared and time to thaw out. It is again rinsed and kept cold, up until needed for cooking.
When needed for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and ending up with the thin bony pieces. This provides the thick meaty pieces more time to cook. They get the hottest oil in the pot to begin off 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 uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are battered, dipped and battered 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 requirements to occur, another alarm shows.
The heat on the oil is switched off, so the oil can cool off enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, consisting of the heating coil component, to eliminate anything adhering to their surfaces. A pump is turned on which distributes 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 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. The heating element is switched on and the oil is revived up to cooking temperature level. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with an unique powder, put back in its location under the fryer pot, and all is prepared to go again.
Yes the fryer does most of the cooking for you but watch out for the hot oil when loading the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, should it splash more info on your hands as the food drops into the hot oil.
Delighted cooking. Cook, but do not be prepared.
The pot elevator will automatically 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 actually drained pipes the empty oil tank is brushed, including the heating coil aspect, to eliminate anything sticking to their surfaces. 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. 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.