How To Choose The Best Deep Fryer Kitchen Equipment

For a time I worked in a benefit shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.

Obviously the chicken doesn't begin damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is prepared for the cooking part it must 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 numerous hours in a cooled area. It is again rinsed and kept cold, until required for cooking.

When needed for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully positioned in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the most popular oil in the pot to start off the cooking procedure. The deep fryer is on a timer and part way through the cooking procedure the timer sets off an alarm which informs you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until completion of cooking cycle alarm goes off. The pot elevator will immediately raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.

They then can be gently lowered in hands full, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering requirements to happen.

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 allow the oil to drain down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, including the heating coil element, to get rid of anything sticking to their surface areas. A pump is switched on which flows 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 ended up 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. The heating component is switched on and the oil is restored up to cooking temperature level. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with a special powder, returned in its place under the fryer pot, and all is all set to go again.

When packing the food into the cooking basket, yes the fryer does many of the cooking for you but see out for the hot oil. Even wearing rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food close to the oil before you drop it in. That method the splash is actually small, and doesn't leap up to fry your wrist.

Pleased cooking. Cook, however do not be cooked.


The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.

The heat on the oil is turned off, so the oil get more info can cool down enough to work with. When the oil has drained the empty oil reservoir is brushed, consisting of the heating read more coil component, to get rid of anything sticking to their surfaces. When the oil has 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. Even wearing rubber gloves won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.

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