A How To Guide On Choosing The Perfect Indoor Fryer

For a time I operated in a convenience shop as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.

Before the chicken is all set for the cooking part it should be prepared and time to thaw out. It is once again rinsed and kept cold, until needed for cooking.

When required for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully placed in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and finishing with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start off the cooking procedure. The deep fryer is on a timer and part method through the cooking process the timer sets off an alarm which notifies 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 completion of cooking cycle alarm goes off. The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to drip 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 complete, into the boiling oil. The cooking is again managed by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer has to be filtered to here clean it for future cooking cycles. When oil filtering requirements to happen, another alarm indicates.

The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on allow the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, consisting of the heating coil component, to eliminate anything sticking to their surface areas. A pump is turned on which distributes 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 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 switched on and the oil is revived as much as cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with an unique 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 but see out for the hot oil when filling the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food near the oil before you drop it in. That method the splash is really small, and does not jump up to fry your wrist.

Delighted cooking. Cook, however do not be cooked.


The pot elevator will instantly raise 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 element, to eliminate anything sticking to their surface areas. When the oil has 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. Even wearing rubber gloves won't stop the oil from click here burning you, needs to it splash on your hands as the food drops into the hot oil.

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