A Guide On Choosing The Most Suitable Electric Deep Fryer Home

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

Naturally the chicken doesn't start out damaged. It comes delivered frozen in huge cardboard boxes. Prior to the chicken is prepared 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 tenderising, salty water to soak for several hours in a cooled area. It is again rinsed and kept cold, up 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 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 offers 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 way through the cooking procedure 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 till the end of cooking cycle alarm goes off. The pot elevator will instantly lift the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.

They then can be carefully reduced 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 here cycles. Another alarm shows when oil filtering requirements to happen.

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 reservoir is brushed, including the heating coil component, to get rid of anything sticking to their surface areas. When the oil has actually 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.

Yes the fryer does many of the cooking for you but view 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, must it splash on your hands as the food drops into the hot oil.

Happy cooking. Cook, however do not be prepared.


The pot elevator will automatically 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 actually drained the empty oil reservoir is brushed, consisting of the heating coil aspect, to remove 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 actually been closed. Even wearing rubber gloves won't 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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