How To Choose The Best Possible Large Deep Fryer

For a time I worked in a convenience store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.

Obviously the chicken does not begin damaged. It comes provided frozen in big cardboard boxes. Before the chicken is prepared for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salty water to soak for a number of hours in a refrigerated area. It is once again rinsed and kept cold, up until needed for cooking.

When required for preparing 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 positioned in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the hottest oil in the pot to start the cooking procedure. The deep fryer is on a timer and part method through the cooking process the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared evenly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. The pot elevator will instantly raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.

The deep fryer also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the french fries are battered, dipped and damaged again. They then can be carefully reduced in hands complete, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering have to happen.

The heat on the oil is turned off, so the oil can cool off enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is turned to permit the oil to drain pipes down into the filtering drawer. When the oil has actually drained the empty oil tank is brushed, consisting of the heating coil aspect, to remove anything staying with their surfaces. A pump is switched on which distributes the oil consistently 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 reservoir, after the valve at the bottom of the pot has been closed. The heating element is turned on and the oil is restored as much as cooking temperature level. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned filter is cleaned with a special powder, put back in its place under the fryer pot, and all is prepared to go once again.

Yes the fryer does many of the cooking for you but view out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves will not stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.

Delighted 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 the empty oil reservoir is brushed, consisting of the heating coil aspect, to remove anything sticking to their surface areas. When the oil has actually ended up get more info 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. Even wearing rubber gloves will not stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.

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