I like the bit where he says ‘you have to handle potatoes like they were eggs’ and then a few minutes later he’s throwing them with a nice heavy ‘thud’ into a plastic bucket 😅😂
I like the bit were he sys; 'We keep them on pallets because we like the airflow underneath' I think it's actually because that's what they were delivered on haha
pré-backing at 135 degrees celcius for about 5 minutes,let the fries get cold,then backing at 175 degrees til they are crispy for about 2 minutes,greatings from Belgium...
I had a job in a chip shop when I was about 14 operating the peeling machine and chipper, didnt get any training, and they were always moaning at me cos I left the potato's in too long
well, the color is high temp manufacture formed in the oil. the color imparts it own flavor but it contains polyacrylamide a chemical linked to rat cancer. the dry with chemical reduces the chances of it forming because dry white is faster cooking, the chips are removed in the pasty white stage still crispy yet colorless.
Ok so they're trying to cover the belly of the bun (justice) for the twin tower attack So they made 5 6 7 into a low curve (low fly by😂) then to say 2 scream crow was behind it so they can connect it to the frog 4 ( crow just told me 😂) So the water melon made up a eth sting with the mosquito cave as the square got exposed and they're trying to cover the top left because my half foot (slip😂) which they use the tasbih to deploy Don't hate the player hate the game 😂
This video just appeared to me and I was curious as to 'perfect chip' in the title. This looked like an advert for a product more than chips. As for the perfect chip at the end, I think it was far from it. The finished chips were pale and anaemic looking as most are nowadays, and have been for years. The perfect chips have colour to them and are golden brown in colour. When I was young, my dad used to use red potatoes always, and without chemicals. I don't know names and types of potatoes, but I do know that the perfect chip needs a spud that has a natural sugar content to brown during frying. These were not perfect chips, but I enjoyed the video nonetheless.
Out of the dozen of videos that I watched, why isn't anyone showing what happen to the potato peel? does it turn into slushy substance and how does it drain out of that Washer/peeler machine?
It drains out the bottom, usually into a mesh bucket so the water passes into the drain in the floor and the peel gets stuck in the bucket for disposing in the bin. Some just let it all drain away but it’s not good for the drainage system.
I've worked for decades in chippies and I've never seen them used, ever. You don't need that starch doctor stuff either as standard dry white does the job. Nobody times their rumblers either. You just lift the lid slightly to see if they're done. This is an ad for dry white so they're pushing unnecessary products. Most chippies don't use Pipers all year round either. There are hybrids and different types of chipping potatoes which are just as good but a lot cheaper. Sometimes your supplier gives you them but they are mostly reserved for people who pay top tier prices in their contracts. There are different tiers of contracts with potato suppliers.
Sorry, but the gentlemen keep saying, butter? Even when I used the subtitles/closed captions it`s say "butter" too. Does anyone know what this process is called?
Most shops add drywite to the chips toprevent them going brown .drywite is a compation of citric acid and sodium bisulfate.if you go into the back of a chip shop and smell the bath full of chips ready for frying it will burn your eyes.
Sorry to question your livelihood mate, but those chips look fuckin' raw. I'd be putting the on/off button near the rumbler not the other side of the room in the case of some poor bastard getting their hand caught in it. You want to be able to turn the fucker off if you are in the process of getting your hand ripped off, no?
Having been in the job for 39 years i have never seen such a long winded way of preparing potatoes for chips worked for 17 years dilivering potatoes to chip shops must have been in hundreds of shop and never seen it dunn in this way .you say 1 min per bag in peeler 3 bags in your tub ?that tub shud be full to the top ..you then put chips in fryer and say LOOK no steam 2.5 min later shake chips WOW lots of steam ?them there chips are not as dry as you think my friend i now have shops of my own so i no a little bit about the job
Drywite it just preservers the chips when the water is gone and the water also makes it discoloured drywite needs different amount of it depended on how much u need in a tub
@@jamieluke91 yeah I work in a place that makes chips. I'm just refining atm tbh. We still get black ends. But gets no worse than that in the takeaways. But only in the new potatoes
I went to a fish and chip shop that either didn't rinse their potatoes more than once or cooked in very low heat. It was like eating steamed chips, yuck.
the spud peeler and chipper machines obviously require a licence from the university to use. I think any moron that keeps his hands out of the inside could use them with no training first time every time for the rest of his life safely and effectively without danger or loss of profit.
I have nothing against those featured in this promotional video, but, they are attempting to sell industrial chemicals (food-grade or not) to penny-pinching business owners, who care more about the prolongation of their sub-par products, than the health and wellbeing of their customers. I am a classically trained journalist, soon to publish an article regarding these types of practices. I have reached out for a response over official and personal channels just to be ignored. I will not accept you silently degrading the quality of food that is available on my highstreets. Whilst the article is in the pipeline, it would be useful (and possibly insightful) if one of your PR team were to reach out to us and stop ignoring our calls.
Actually drywite is more expensive than just double rinsing the chips in water. I don't think the chip shop owners are penny pinching, they seem to be doing the opposite as you need to buy a lot of drywite for a fish and chip shop.
Why the Europeans and Americans do not remove the peel of the potatoes, they claim that they are civilized and advanced, but they do not know even the simplest rules of hygiene
it's only dangerous if you put your hand in which if im honest you shouldn't be working in a chips shop if you need to be trained not to do such a thing.lol
I like the bit where he says ‘you have to handle potatoes like they were eggs’ and then a few minutes later he’s throwing them with a nice heavy ‘thud’ into a plastic bucket 😅😂
I like the bit were he sys; 'We keep them on pallets because we like the airflow underneath' I think it's actually because that's what they were delivered on haha
I remember the emery drum in the middle of the chipshop yard just spewing starch and ground off peel into the drain with a hosepipe running into it.
Hi sir I am Muhammad fiaz from Pakistan very very nice job thanks and more more thank I am very happy
pré-backing at 135 degrees celcius for about 5 minutes,let the fries get cold,then backing at 175 degrees til they are crispy for about 2 minutes,greatings from Belgium...
Someone can explain me if we use drywite we not need to blanched the potatoes first we packing.
Waow...
He's been cooking fish and chips at proper where are all those years lovely fish and chips
only twice fielemon
Baking or frying 🤔😊😉
Very informative this video the potatoe chips preparation very helpful and useful I love watching the procedure of preparation
Much better than the training I've actually received working in a chippy!!
Agria potatoes with none of the chemical drywite crap! Good old fashioned water!
Agreed
"You need to treat the potatoes like you would eggs"
*Throws them into a violent peeling machine*
Interesting. Sounded like he was explaining the construction of a nuclear device. Very passionate. Reckon he bathes in Dry White. 😀
I'd class her as a weird crush.
I would.
Could you do a video making potato fritters or scallops as some people call them, making them from scratch, thanks.
God I love those healthy chips , great oil management 👍👍📎📎
Coronavirus has me wondering how normal things I used to have are made XD
He has no idea what's going on but he has had the 'dry white' training :)
Best chef on CZcams trust mee mate
The child: " waiting 18 minutes here for a bloody chip ? Never again " 😅🤭
I had a job in a chip shop when I was about 14 operating the peeling machine and chipper, didnt get any training, and they were always moaning at me cos I left the potato's in too long
After the chips are dry white can it then be frozen
“Treat the potatoes like eggs” then he chucks potatoes about the place! 🤔
😂
great
It takes up to 5 years training to lean how to put potatoes in the chipper.
😄
Typo: 5 minutes lol
Yes you was taught by his parents that's the way to do it none of this none of this pre cooking
Como se llama ese polvo que puso y para que sirve
Removes the potato starch. Powder name is drywite.
Well the end product looked crap
The end result is way too pasty. Whatever happened to golden brown crispy chips?!
well, the color is high temp manufacture formed in the oil. the color imparts it own flavor but it contains polyacrylamide a chemical linked to rat cancer. the dry with chemical reduces the chances of it forming because dry white is faster cooking, the chips are removed in the pasty white stage still crispy yet colorless.
chips for fish were never all over golden brown,and crispy ? with fish ? That's just wrong ! They should be golden on the corners and bendy.
Ok so they're trying to cover the belly of the bun (justice) for the twin tower attack
So they made 5 6 7 into a low curve (low fly by😂) then to say 2 scream crow was behind it so they can connect it to the frog 4 ( crow just told me 😂)
So the water melon made up a eth sting with the mosquito cave as the square got exposed and they're trying to cover the top left because my half foot (slip😂) which they use the tasbih to deploy
Don't hate the player hate the game 😂
I feel like He just gave that potato a covid test.
This video just appeared to me and I was curious as to 'perfect chip' in the title. This looked like an advert for a product more than chips. As for the perfect chip at the end, I think it was far from it. The finished chips were pale and anaemic looking as most are nowadays, and have been for years. The perfect chips have colour to them and are golden brown in colour. When I was young, my dad used to use red potatoes always, and without chemicals. I don't know names and types of potatoes, but I do know that the perfect chip needs a spud that has a natural sugar content to brown during frying. These were not perfect chips, but I enjoyed the video nonetheless.
People always destarched potatos atleast since post ww1 but there is many techniques to do it
The uploading channel is called "drywite" btw
Where i get drywite in indonesia
Kindly please help how and where to get these small machines
Simsima Badawi friars pride
M8 they looked boiled
Woowwww
Out of the dozen of videos that I watched, why isn't anyone showing what happen to the potato peel? does it turn into slushy substance and how does it drain out of that Washer/peeler machine?
It drains out the bottom, usually into a mesh bucket so the water passes into the drain in the floor and the peel gets stuck in the bucket for disposing in the bin. Some just let it all drain away but it’s not good for the drainage system.
Damn shame this isn't my local chippy, they always leave imperfections and they don't really cook them well either.
Do they test each individual spud for pH at McDonald’s?
I've worked for decades in chippies and I've never seen them used, ever. You don't need that starch doctor stuff either as standard dry white does the job.
Nobody times their rumblers either. You just lift the lid slightly to see if they're done.
This is an ad for dry white so they're pushing unnecessary products.
Most chippies don't use Pipers all year round either. There are hybrids and different types of chipping potatoes which are just as good but a lot cheaper. Sometimes your supplier gives you them but they are mostly reserved for people who pay top tier prices in their contracts. There are different tiers of contracts with potato suppliers.
Chips are ready when they aren't making any bubbles and when it all comes to the top of the oil,dude is taking them out uncooked
Sorry, but the gentlemen keep saying, butter? Even when I used the subtitles/closed captions it`s say "butter" too. Does anyone know what this process is called?
Batter. Not butter. He just has an accent.
@@user-yg9ug3fl6e Gee wiz dude, thanks!
انا من المغرب اريد ان اخوض هذه التجربة
Lah yjib tisir
What have I just watched? 😳
I wouldent add any of that poisen to the chips
Most shops add drywite to the chips toprevent them going brown .drywite is a compation of citric acid and sodium bisulfate.if you go into the back of a chip shop and smell the bath full of chips ready for frying it will burn your eyes.
I dont eat chips from chippy for this exact reason I don't want a pale bleached chip that's soggy inside
Mmm is that Saffron, ( saffy) .....?.....
Sorry to question your livelihood mate, but those chips look fuckin' raw.
I'd be putting the on/off button near the rumbler not the other side of the room in the case of some poor bastard getting their hand caught in it. You want to be able to turn the fucker off if you are in the process of getting your hand ripped off, no?
Having been in the job for 39 years i have never seen such a long winded way of preparing potatoes for chips worked for 17 years dilivering potatoes to chip shops must have been in hundreds of shop and never seen it dunn in this way .you say 1 min per bag in peeler 3 bags in your tub ?that tub shud be full to the top ..you then put chips in fryer and say LOOK no steam 2.5 min later shake chips WOW lots of steam ?them there chips are not as dry as you think my friend i now have shops of my own so i no a little bit about the job
can we communicate ?
this is my email : potato00and00fish@gmail.com
Don’t agree with adding chemicals to food and those chips look boiled not fried
Hi
How do you dry the chips without them discolouring?
Drywite it just preservers the chips when the water is gone and the water also makes it discoloured drywite needs different amount of it depended on how much u need in a tub
@@jamieluke91 yeah I work in a place that makes chips. I'm just refining atm tbh.
We still get black ends. But gets no worse than that in the takeaways.
But only in the new potatoes
I went to a fish and chip shop that either didn't rinse their potatoes more than once or cooked in very low heat. It was like eating steamed chips, yuck.
the spud peeler and chipper machines obviously require a licence from the university to use. I think any moron that keeps his hands out of the inside could use them with no training first time every time for the rest of his life safely and effectively without danger or loss of profit.
I like chips with fat inside fluffy chips are horrible
I treat eggs like potatoes
I have nothing against those featured in this promotional video, but, they are attempting to sell industrial chemicals (food-grade or not) to penny-pinching business owners, who care more about the prolongation of their sub-par products, than the health and wellbeing of their customers.
I am a classically trained journalist, soon to publish an article regarding these types of practices.
I have reached out for a response over official and personal channels just to be ignored.
I will not accept you silently degrading the quality of food that is available on my highstreets.
Whilst the article is in the pipeline, it would be useful (and possibly insightful) if one of your PR team were to reach out to us and stop ignoring our calls.
Actually drywite is more expensive than just double rinsing the chips in water. I don't think the chip shop owners are penny pinching, they seem to be doing the opposite as you need to buy a lot of drywite for a fish and chip shop.
I want the email to talk to you؟
Why the Europeans and Americans do not remove the peel of the potatoes, they claim that they are civilized and advanced, but they do not know even the simplest rules of hygiene
Why go to all that trouble and then cook everything in oil rather than proper BEEF DRIPPING
I like my chips to be greasy I wont eat chips that are bone dry with no fat now I know why a lot of chippies their chips taste vile with no grease.
Great video except for chemical addition and stripping potatoes of their natural nutritional value.
still junk food
it's only dangerous if you put your hand in which if im honest you shouldn't be working in a chips shop if you need to be trained not to do such a thing.lol
I'm sorry... but anybody can do that job... you don't need to be a chef!!!
I don't want to eat drywite
@FiddyMK Equal parts dry and wite
Pootaz too politically correct its dumb