A How To Guide On Choosing The Perfect Potato Fryer

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.

Before the chicken is ready for the cooking part it need to be prepared and time to thaw out. It is once again rinsed and kept cold, up until required for cooking.

Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and ending up with the thin bony pieces. They get the most popular oil in the pot to start off the cooking procedure. The pot elevator will automatically 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 elongated cube shape in a cutter, the fries are damaged, dipped and damaged again. They then can be carefully lowered in hands complete, into the boiling oil. The cooking is once 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 indicates when oil filtering needs 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 the oil tank, after the valve at the bottom of the pot has actually been closed.

When loading the food into the cooking basket, yes the fryer does most of the cooking for you however see out for the hot oil. 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 trick is to be brave and gutsy. Get the food near to the oil before you drop it in. That way the splash is really little, and does read more not leap up to fry your wrist.

Happy cooking. Cook, but do not be cooked.


The pot elevator will immediately lift the cooking basket out of the hot oil, permitting 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 aspect, to remove 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 actually been closed. Even wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.

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