A How To Guide On Choosing The Best Mini 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.

Prior to the chicken is all set for the cooking part it must be prepared and time to thaw out. It is again rinsed and kept cold, till required for cooking.

When needed for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and ending up with the thin bony pieces. This gives the thick meaty pieces more time to cook. 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 procedure the timer triggers an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. The pot elevator will immediately raise the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.

They then can be gently lowered in hands commercial fish fryer complete, into the boiling oil. After 4 cooks the oil in the website fryer needs to be filtered to clean it for future cooking 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 pipes the empty oil reservoir is brushed, including the heating coil aspect, to remove anything sticking to their surfaces. 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.

When packing the food into the cooking basket, yes the fryer does many of the cooking for you but see out for the hot oil. Even wearing rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near the oil before you drop it in. That way the splash is actually little, and doesn't leap up to fry your wrist.

Happy cooking. Cook, but don't be prepared.


The pot elevator will instantly lift the cooking basket out of the hot oil, enabling 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 pipes the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. 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 check here gloves will not 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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