Super market Maris Piper potatoes being mislabled

Olaf said:
Crocs aside, I think this is an excellent thread. I too have a great love of the quality deep fried chips. An important thing is also one’s choice of frying fat, in my experience beef fat is the ultimate, only not so practical for a home fryer as it doesn’t keep so long / well. I’ve found that a fantastic alternative though is palm fat, relatively cheap from Bookers catering wholesale in Cambridge. However, it’s very hard to get either when I’m working in Germany. I actually brought a slab of palm fat and two sacks of Maris and 5 l of malt vinegar when a drove over last time so I could have that perfect taste of home. Another thing I’ve found is that the right variety of potatoes for chips is extremely difficult to find in Germany, despite me being in the middle of some extremely large and high quality potato farming areas. Two varieties that I have found through potato farming friends in Germany are Agria potatoes and recently ( possibly some of the finest I’ve had in years in the uk or Germany ) are Favola potatoes. Agria are ( I’m told) bought by places like Burger Ming and Mcwhaterver…. For their Fries. The Favola get bought for the frozen chips market.
I’ve tried loads of different varieties while in Germany I’ve found that in the uk, it’s far easier to come by good chipping spuds.
a friend just round the corner from me in the village I live in when working in Germany owns a very large potato storage facility , there’s literally thousands and thousands of potato crates in his warehouses, most of them useless for chips. Some of the strangest and also disgusting ones were these really odd completely cylindrical and identically sized GM things that get sold for making crisps ( crisps- also utterly crap in Germany) Walkers salt and Vinegar are another something I regularly stock up on when at home in Cambridge . On the frying fat , something that I really cannot stand are these blocks of frying pat made from ‘vegetable’ fats, rapeseed oil is possibly one of the most disgusting tasting things that can be found in those supermarket bought frying fats.
When I’m missing home and the green hunting fields , I do like a chip butty with lots of butter and salt and MALT vinegar or a salt and vinegar crisp sandwich on some of my homemade soft white baps . That or good old fish and chips with homemade musshy peas. Nearly all my German friends absolutely love fish and chips and if I’ve got friends coming over I like to make them our Great British treasure.
View attachment 471726
Kindest regards, Olaf
Click to expand...
Olaf,
Tell us how you fry your chips please.
Ken.
 
Deep fry in sunflower oil.
Use crinkle cutter to make chips.
Pre cook at lower temp then crisp up with short fry at higher temp.
Sorry dont know temp as numerals worn off my fryer so do it from memory. Got fryer from ASDA about 15 years ago cost £18.
D
 
kenbro said:
Olaf,
Tell us how you fry your chips please.
Ken.
Click to expand...
Good morning Ken, it depends a bit. If tze potatoes are a bit late in the season and getting old ( feel a bit softer than hard and are watery when cut) I blanch them in water and then let them sort of steam off dry before frying. If they are nice and fresh I slice them into their chip shaped sizes ( I like them a good 15mm thick and chunky) and just soak them in a bit of salted water first and then drain and dry them a little. Once that’s complete, I fry them in a mkn 6kw 3 phase counter top deep fat fryer ( got it cheaper because it was 3 phase but a nice compact size) in some of the standard catering grade palm fat until they are golden brown. In the uk, because I don’t have 3 phase electric in the kitchen I use a small buffalo counter top deep fat fryer that’s 240v . Key to both of these fryers is that I don’t have them in the house, tze buffalo I keep outside by the back door next to the outside sink ( put a cover over it) and tze mkn industrial job in germany lives in the barn off the house. Temperature wise I fry the chips at about 170 deg c . The only difference with the mkn fryer is that you can put in more and it recovers it’s temperature virtually instantly despite having the same small volume of palm fat. Tze buffalo though will happily handle 4 decent bits of battered fish for four people and then when they are done ( only about 5 minutes, I take them out and let them drip dry whilst frying the chips as a separate batch obviously.
Hope that helps.
Kindest regards, Olaf
 
You must log in or register to reply here.
ALLHONE hunting knives designed and made in NZ
Back
Top