A Guide On Choosing The Most Suitable Potato Fryer MachineFor a time I worked in a corner store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is all set for the cooking part it need to be prepared and time to thaw out. It is once again rinsed and kept cold, up until needed 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 carefully positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing with the thin bony pieces. This provides the thick meaty pieces more time to cook. They get the most popular oil in the pot to begin the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared equally, even the sides touching when first 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 immediately raise the cooking basket out of the hot oil, allowing 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 fries are damaged, dipped and battered once again. They then can be carefully reduced in hands complete, into the boiling oil. The cooking is again managed by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering have to occur.
The heat on the oil is turned off, so the oil can cool down enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to check here enable the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil aspect, to eliminate anything staying with their surface areas. A pump is switched on which flows the oil consistently through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has actually 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. The heating component is switched on and the oil is revived up to cooking temperature level. The undesirable part is digging the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with an website unique powder, put back in its location under the fryer pot, and all is prepared to go again.
Yes the fryer does most of the cooking for you however watch out for the hot oil when filling the food into the cooking basket. 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.
Happy cooking. Cook, but don't be prepared.
The pot elevator will automatically raise 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 tank is brushed, consisting of the heating coil element, to eliminate anything sticking to their surface areas. When the oil has become 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 won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.