For some time I worked in a grocery store as a clerk and cooked and used a deep stove to cook French minced chicken and French fried potatoes.
Of course the chicken does not start beating. It arrives with ice in large cardboard boxes. Before the chicken is ready for the cooking part it should be prepared along with the melting time. Each piece of chicken is rinsed in cold water, then immersed in a soft, salty water bath for several hours in the refrigerator. It is also cleaned and kept cold, until it is needed for cooking.
When necessary to cook chicken bread in a special flour spicy mix, dip in water spice, and breaded with mix again. Each slice is carefully placed in boiling oil in a deep fryer; starting with large, fleshy pieces, and ending with small pieces of bone. This gives the pieces of thick meat more time to cook. They get very hot oil in the pot to start the cooking process. The deep fryer is in the timer and part of the timer cooking process triggers the alarm that it is time to move the chicken, so that it cooks all the sides evenly, even the contact sides when first placed on the stove. After stirring the chicken cooks until the cooking cycle alarm ends. Then the pot elevator will lift the cooking basket out of the hot oil, allowing the chicken to drip a lot of fat.
Deep fryer also cooks French fried potatoes. After cutting the potatoes into long cube shapes on the cutter, the fries are beaten, dipped and re-attacked. Then they are gently lowered into full hands, in boiling oil. Cooking is also controlled with a timer, which sounds when the cooking cycle is complete. After 4 cooking the oil in the fryer needs to be filtered to clean up future cooking cycles. Another alarm indicates when the oil filter should occur.
The heat in the oil is off, so the oil can cool down enough to work with. The cooking basket is lifted and removed from the fryer. The valve is turned on to allow the oil to drain into the filter cabinet. When the oil is depleted the empty oil reservoir is mixed, including the heating coil element, to remove any adhesive. An oil pump is turned on repeatedly with a filter. Filtering can take 10 or 15 minutes, depending on how dark the oil appears. When the oil dissolves in color it is returned to the oil storage, after the bottom valve of the pot is closed. The heating element is turned on and the oil is returned to the cooking temperature. The unpleasant part drains the mud under the filter cabinet. Then the cleaned filter is poured into a special powder, returned to its place under the fryer pot, and everything is ready to go again.
Yes the fryer cooks you a lot but beware of hot oils when loading food into the cooking basket. Even wearing rubber gloves will not prevent the oil from overheating, if you have to spit on your hands as the food drops into the hot oil. The secret is to be brave and courageous. Bring food closer to the fat before you put it in the middle. That way the splash is really small, and it doesn't jump to fry your arm.
Fun cooking. Cook, but do not cook.
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