How To Choose The Most Suitable Digital Deep Fryer

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

Obviously the chicken doesn't begin out battered. It comes provided frozen in big cardboard boxes. Prior to the chicken is prepared for the cooking part it must 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 location. It is once again rinsed and kept cold, up until needed for cooking.

When needed for preparing the chicken is breaded in an unique 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 prepare. They get the most popular oil in the pot to start off the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared 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 raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.

They then can be carefully decreased in hands full, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering requirements to occur.

The heat on the oil is shut off, so the oil can cool down enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is turned to allow the oil to drain down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, including the heating coil aspect, to eliminate anything staying with their surface areas. A pump is turned on which distributes the oil repeatedly through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. 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. The heating element is turned on and the oil is brought back 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 a special powder, returned in its place under the fryer pot, and all is ready to go once again.

Yes the fryer does most of the cooking for you but watch out for the hot oil when loading 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 deep fryer thermostat elevator will immediately lift 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 reservoir is brushed, consisting of the heating coil aspect, to eliminate anything sticking to their surfaces. When the oil has actually 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 actually been closed. Even using rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.

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