For a time I labored in a convenience retailer as a clerk and cook dinner and I used a deep fryer fairly a bit for cooking battered rooster and French fried potatoes.
After all the rooster does not start out battered. It comes delivered frozen in huge cardboard boxes. Earlier than the hen is ready for the cooking part it must 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's again rinsed and saved chilly, until wanted for cooking.
When wanted for cooking the hen is breaded in a particular spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than rigorously placed within the boiling oil within the deep fryer; beginning with the big, meaty pieces, and finishing with the skinny bony pieces. This gives the thick meaty pieces more time to cook. They get the hottest oil in the pot to start off the cooking process. The deep fryer is on a timer and half approach by approach of the cooking process the timer units off an alarm which notifies you that it's time to stir the rooster, so it will get all sides cooked evenly, even the perimeters touching when first put within the fryer. After stirring the chicken it cooks until the top of cooking cycle alarm goes off. Then the pot elevator will robotically raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
The deep fryer additionally cooks French fried potatoes. After chopping the potatoes into the elongated cube shape in a cutter, the fries are battered, dipped and battered again. They then might be gently lowered in hands full, into the boiling oil. The cooking is once more managed by a timer, which sounds when the cooking cycle has completed. After four cooks the oil in the fryer must be filtered to clean it for future cooking cycles. Another alarm signifies when oil filtering needs to occur.
The heat on the oil is turned off, so the oil can settle down enough to work with. The cooking basket is raised and removed 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, together with the heating coil ingredient, to remove something sticking to their surfaces. A pump is turned on which circulates the oil repeatedly by means of the filter. The filtering can take place for 10 or quarter-hour, relying how darkish the oil seems in color. When the oil has grow to be lighter in shade it's pumped back as a lot as the oil reservoir, after the valve at the bottom of the pot has been closed. The heating ingredient is turned on and the oil is introduced back as much as cooking temperature. The disagreeable part is scooping out the sludge at the backside of the filter drawer. Then the cleaned filter is dusted with a particular powder, put again in its place underneath the fryer pot, and all is ready to go again.
Yes the fryer does most of the cooking for you but watch out for the new oil when loading the food into the cooking basket. Even wearing rubber gloves won't cease the oil from burning you, ought to it splash in your hands because the meals drops into the hot oil. The secret is to be courageous and gutsy. Get the food near the oil before you drop it in. That manner the splash is basically small, and doesn't jump up to fry your wrist.
Blissful cooking. Prepare dinner, but don't be cooked.
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