Made with care and pride in your product. A rare thing indeed these days. Do it all take aways that do everything badly are the norm unfortunately. This says quality through and through.
FFS people he explicitly stated that they use sustainable palm oil. There is such a thing. Use your effing ears and maybe engage brain before engaging mouth.
Oh man I hated our old rumbler. It could only manage 1/2 a bag like yours. Our new one can tumble 1 and a half bags at a time. So much quicker! Your equipment is nice though!
Hi Gerald. Thanks for your comment. We were using sustainable palm oil but we have looked further into this and think it still creates demand for the oil so you will be pleased to hear that we now use rapeseed oil.
You want to use quite large potatoes, I prefer a variety called maris piper. You peel the skin using a peeler, then cut the potatoes into slices usually between 1-3cms thick, then cut each slice into chips around 1cm thick. Fry in hot lard. You know when the chips are cooked as they float on the top, if you have the oil at the right temperature, then they will float to the top and then start to get brown.
@Gavin Byrne I asked this very question on another video. Another chip shop video - they blanch at about 130 degrees in oil then depending on how busy they are they either leave to cool before frying again at higher temp, or straight into the higher temp oil without letting cool. Heston Blumenthal also has a video where he par boils in water, let's them dry, then fry at about 130, leaves to cool then fries at higher temp - i always do that but it does take ages. I'd suggest trying each method and see what tastes best to your liking👍
I'm back to have a moan. Mitchell's Potatoes delivered the worst spuds I've ever seen not so long ago. They were in their own white bags and were bruised all the way through. They were grey when they came out and not even rumbling them for longer could help. They're only good for animal feed. I understand it's coming to the end of the season and the spuds are from that 40 degree summer but there's no excuse with the current prices.
@@girlsdrinkfeck Not where I work. I peel 200-250 kg of chips per day which I then cut and are served throughout the day. Believe it or not but it's cheaper to employ me than get frozen chips from our supplier. Pre cut chips fresh or frozen are expensive and all the time I've worked in the industry I have only seen one shop buy them for a few days whilst I was on holiday. Our fish is delivered fresh daily in huge fillets which are then cut, put in the batter and flour and then cooked. The only time when fish is frozen where I work is if the delivery can't be made due to holidays. Our haddock is frozen because we don't sell enough but our cod is pulled out of the sea and delivered same day. Frozen cod is rubbery and the flakes aren't as big and are more closely packed together. All chippies try to sell fresh fish when they can. I break my back every day and my colleagues and suppliers work hard to get you a decent portion of fish and chips at a good price. It's sad to see there are people who think that everything comes in ready to chuck in the fryer when that's not what happens at all.
