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
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 😂
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...
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.
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?
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
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
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.
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.
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.
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
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
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 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.
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.
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?
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.
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