A How To Guide On Choosing The Perfect Batch Fryer

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

Of course the chicken doesn't start out damaged. It comes provided 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 rinsed in cold water, then put in a vat of tenderising, salted water to soak for numerous hours in a cooled area. It is again rinsed and kept cold, until required 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 carefully placed in the boiling oil in the deep fryer; beginning with the big, 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 begin off the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until the end of cooking cycle alarm goes off. The pot elevator will automatically raise 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 elongated cube shape in a cutter, the fries are damaged, dipped and battered once again. They then can be gently decreased 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 suggests.

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, consisting of the heating coil component, to get rid of anything sticking to their surface areas. When the oil has actually become lighter in color it is pumped back up to the oil reservoir, 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 but view out for the check here hot oil. Even wearing rubber gloves won't 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 really little, and does not leap up to fry your wrist.

Happy cooking. Cook, however do not be cooked.


The pot elevator will automatically raise 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 tank is brushed, including the heating coil component, 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 actually been closed. Even using rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.

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