How To Choose The Most Suitable Indoor Fryer

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

Naturally the chicken does not begin damaged. It comes delivered frozen in big cardboard boxes. Before the chicken is ready for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salted water to soak for a number of hours in a cooled area. It is again rinsed and kept cold, till 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 prepare. They get the most popular oil in the pot to begin the cooking process. The deep fryer is on a timer and part method through the cooking process the timer sets off an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared evenly, 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. Then the pot elevator will automatically raise the cooking basket out of 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 cycles. Another alarm indicates when oil filtering requirements 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 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 ended up being lighter in color it is pumped back up to check here the oil reservoir, after the valve at the bottom of the pot has actually been closed.

Yes the fryer does the majority of the cooking for you but keep an eye 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 to the oil prior to you drop it in. That way the splash is truly small, and doesn't leap up to fry your wrist.

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


The pot elevator will instantly raise the cooking basket out of the hot oil, enabling 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 actually drained pipes the empty oil reservoir is brushed, including the heating coil component, to get rid of 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 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.

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