Fish Frying Skills - Preparing Potatoes | 02
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- čas přidán 11. 09. 2024
- Fish Frying Skills - a qualification for those in the Fish and Chip Shop business. Administered by the National Federation of Fish Friers and Sea Fish Industry Authority (UK).
Part 2 of 9: Preparing Potatoes. View the complete playlist: goo.gl/g1YRYf
Made in 4:3 and presented here in 16:9
Presented by: Dougie Truscott and Chris Atter
Camera and editing: Andy Dunderdale, Network Productions
Narration: John Thirlwell
Executive Producer for Seafish: Lee Cooper
©Sea Fish Industry Authority (UK) 2005
www.seafoodacad...
www.seafish.org
Wow, that was the most in depth tutorial on frying chips I’ve ever seen.
i always blanch my chips by putting them in boiling water and waiting for the water to come back to a boil before taking them out or take em out before they start going too soft and braking apart, this will maintain there color as well as keep them from getting browned or redish or burnt when frying, they come out a nice golden color without that burnt taste ,but make sure you let them drain from the water and dry out before going in the fryer so they come out crisp and not limp and oily ,you can also fry them partially then bag and freeze them when making larger quantities to be stored in the freezer and ready to fry when needed
I love potato chips & i'am glad i found this channel.
The science of a good chip is quite astonishing, no wonder it's so difficult to get them perfect at home :)
try boiling them first (ie blanching) before you fry them
Surely customers buy with their eyes ? Hence what's wrong with brown chips over non coloured ones you get at home ??
Great vid full of useful info, as were just about to go into the industry..
Thank you..
Poor Chris.... 😂😂
Hi, I know the video is old but looking for some advice.
I'm looking to open a fish and chip shop in Taiwan but with the hot climate its difficult to store the potatoes around 10 degrees. Putting them in the fridge obviously highers the sugar content and Starch Doctor would be a good idea. Tried looking online but very difficult to find here. Is there any starch powder I can use to alleviate this issue. Tapioca starch is readily available here and might be worth a shot. Thanks in advance
If you can buy daily that would be great, then rumble qnd chip on a morning and leave them soaking in your barrels, changing the water over every couple of hours, dont worry about drywhite
very informative!
he said if the potatoes get to cold the starch in them turns to sugar? huh i always thought if there was a chance of that happening it would be under warmer temperature and where they might start sprouting
Johnny. I'm with you on that.
what do u mean ? don't put the chips in the solution; or what? how would u do it otherwise.
You won't. You don't need the solution at all. I have no idea why they are encouraging it. It's more of an old-school thing.
you do need it.unless you cook frozen chips in a greek kebab shop like you do
I'm America Russel potato is king here!
Russell?
how do you store prepped dry chips? I have a pub and we want to cut our own. I'm trying to find a square container that will fit the bottom of a commercial fridge
Julian Adams in a container of lightly salted water
Then take out the chips and let dran and air dry for 1 houer befor cooking. Also tern the chips by shacking them so thay all get a chance to dry out
Where can you buy Dry White or Potato Dorctor in the United States?
you dont need them if you blanch the chips
A good few years ago i was a driver delivering potatoes to chippys, at that time they were charging around 80 p per portion of chips, i was delivering spuds that cost £1 per 55lb bag robbing gets.
Robbing gits indeed, I mean they get Free rent, Free business rates, Free water rates, Free Gas, Free cooking oil, Free staff ( so no wages to pay) Free shop insurance and public liability, Free condiments, Free food containers, HOW DARE THEY charge for their products? Robbing gits....................................
dave maybe but thats some mark up, the local chippy to me charges 90p for standard chips and £130 for a large portion also i can get cod and chips for 3.50, most chippies are robbers.
bluewolfe96 The £130 was a typo, i meant £1.30, thegood news is we have a new chippy opening here tonight easter monday, and he has won chippy of the year on more than one occasion, his price lst is showing cod and chips £3.60, im going to try it tonight and will let you know if its any good.
bluewolfe96 cheers.
Very true, total rip off.
why do you lose more than half the weight of the potato to cooked chips?
Water content in the potato. As you fry the water comes out. Hence the high amount of bubbles when first put in. Less bubbles meen less water in tern means the food is cooked
You stated “fish frying skills”. What I saw was potatoes, Title should be “Chip Frying Skills”: I was interested in the Fish, not spuds...
all there vids are stated that way but if you look and read more it says preparing potatoes, it's a series and all say "fish frying skills"