A How To Guide On Choosing The Best Possible Deep Fryer Kitchen Equipment

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

Prior to the chicken is prepared for the cooking part it must be prepared and time to thaw out. It is again rinsed and kept cold, till required for cooking.

When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix 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 provides the thick meaty pieces more time to cook. They get the hottest oil in the pot to start the cooking process. The deep fryer is on a timer and part method through the cooking process the timer triggers an alarm which informs you that it's time to stir the chicken, so it gets all sides cooked equally, 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, allowing the chicken to leak off the excess oil.

The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are battered, dipped and damaged once again. They then can be gently decreased in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering needs to take place.

The heat on the oil is switched off, so the oil can cool down enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is relied on allow the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil component, to get rid of anything sticking to their surface areas. A pump is switched on which circulates the oil repeatedly through the filter. The filtering can occur for 10 or 15 minutes, depending how dark check here the oil appears in color. 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 been closed. The heating aspect is switched on and the oil is revived up to cooking temperature. The undesirable part is digging the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with a special powder, put back in its place under the fryer pot, and all is prepared to go once again.

Yes the fryer does most of the cooking for you however view out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.

Delighted cooking. Cook, however do not be cooked.


The pot elevator will immediately lift 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 can cool down enough to work with. When the oil has drained the empty oil reservoir is brushed, consisting of the heating coil aspect, to eliminate anything sticking to their surfaces. 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. 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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