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.

Obviously the chicken does not start 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 washed in cold water, then put in a vat of tenderising, salty water to soak for numerous hours in a refrigerated area. It is again rinsed and kept cold, up until needed 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 thoroughly put in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up 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 method through the cooking procedure the timer triggers an alarm which informs 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 till the end of cooking cycle alarm goes off. Then the pot elevator will immediately raise the cooking basket from the hot oil, allowing the chicken to leak off the excess oil.

They then can be carefully lowered in hands complete, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking here cycles. Another alarm indicates when oil filtering needs to take place.

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, including the heating coil element, to remove anything sticking to their surfaces. When the oil has actually 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 actually been closed.

Yes the fryer does most of the cooking for you but watch out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves won't 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 near the oil prior to you drop it in. That way the splash is actually little, and does not leap up to fry your wrist.

Pleased cooking. Cook, but don't be prepared.


The pot elevator will instantly lift the cooking basket out of the hot oil, allowing 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 aspect, to remove 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 actually been closed. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.

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