How To Choose The Most Suitable Fryer Parts

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

Of course the chicken doesn't begin damaged. It comes delivered frozen in huge cardboard boxes. Prior to the chicken is all set 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 barrel of tenderising, salty water to soak for several hours in a cooled area. It is again rinsed and kept cold, up until required for cooking.

When needed for preparing the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully placed in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the most popular oil in the pot to start the cooking procedure. 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 cooked evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. 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 also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the fries are battered, dipped and battered once again. They then can be carefully lowered in hands full, into the boiling oil. The cooking is again managed by a timer, which sounds when the cooking cycle has completed. 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 turned off, so the oil can cool down enough to work with. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil aspect, to eliminate anything sticking to their surface areas. When the oil has actually become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has been closed.

When packing the food into the cooking basket, yes the fryer does many of the cooking for you however see out for the hot oil. Even using rubber gloves will not stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near to the oil before you drop it in. That way the splash is truly little, and does not leap up to fry your wrist.

Pleased cooking. Cook, however do not be prepared.


The pot elevator will immediately raise the cooking basket out of the hot oil, enabling 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 actually drained the empty oil reservoir is brushed, consisting of the heating coil element, to remove anything sticking to their surface areas. When the oil has actually ended up being lighter in color it is pumped back up to the oil reservoir, after the here valve at the bottom of the pot has actually been closed. Even wearing rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.

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