Don Berry

Deep Fryer – Pieces of Knowledge

Deep Fryer – Pieces of Knowledge

For a time I operated in a convenience store as a clerk and cook and I utilized a deep fryer quite a bit for cooking battered chicken and French fried potatoes.

Of course the chicken does not start out battered. It comes delivered frozen in large cardboard boxes. Before the chicken is ready 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 barrel of tenderizing, salted water to soak for numerous hours in a cooled location. It is again rinsed and kept cold, till required for cooking.

When required 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; beginning with the big, meaty pieces, and finishing with the thin bony pieces. This offers the thick meaty pieces more time to cook. They get the hottest oil in the pot to start off 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 evenly, even the sides touching when first put in the fryer. After stirring the chicken it cooks until completion of cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket from the hot oil, enabling the chicken to leak off the excess oil.

The deep fryer also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the french fries are damaged, dipped and damaged 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 actually completed. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering needs to happen.

The heat on the oil is shut off, so the oil can cool off enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is turned to enable the oil to drain down into the filtering drawer. When the oil has drained the empty oil tank is brushed, consisting of the heating coil component, to eliminate anything staying with their surface areas. A pump is turned on which flows the oil repeatedly through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears in color. 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 actually been closed. The heating element is turned on and the oil is restored approximately cooking temperature level. The unpleasant part is digging the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with a special powder, put back in its place under the fryer pot, and all is ready to go again.

When filling the food into the cooking basket, yes the fryer does many of the cooking for you but watch out for the hot oil splatter. Even using rubber gloves will not stop the oil from burning you, behold! As it will very possibly sprinkle on your hands or finger or anywhere which have delicate skin as the food drops into the hot oil. The trick is to be brave and gutsy.

A tip: Get the food near the oil before you drop it in. That way the splash is actually little, and doesn’t jump up to fry your wrist. winw368

Delighted cooking. Cook, but do not be prepared.