My name is Tiffany and I've recently signed up to a one-day market event in London. I will be making fried chicken and fried pork cutlet. I've been doing it from home, in a single deep fat fryer. I don't fry in big portions so I change the oil every week (as I only use it one-two days a week).
I have no experience in running a market stall so I'm a bit nervous. I'm going to rent a double deep fryer, a larger one but they still come with baskets. I have a few concerns:
- The event is from 12 - 8, how can I prolong my oil from getting too dark? I do try to scoop up all the crumbly bits but a lot gets stuck underneath the metal panel at the base of the fryer. How do I clean that when I need to use the fryers all day?
- The coating I'm using is a wet coating so the chicken often gets stuck to the basket. Can I omit the basket and just drop it into the fryer itself? I tried it once with my single fryer at home and it sunk to the bottom and was almost stuck to the metal panel at the base again...I do the 'swimming' technique but it still sticks...
- Should I be changing the entire tank of oil half day through the event?
Thank you so much for your help and sorry for all the questions!