For many chipping potatoes is a pretty straightforward process, they don’t give it too much thought, and they turn out great. For others a little more detail is needed, we have broken down the chipping process to help give you all a little head start.
|Process||Hints & Tips|
|Chip potatoes into a chip barrel full of water, agitate chips to remove starch and then drain water, repeat until the water runs clear.||The more starch you remove, the better your cooked chips will be. A bonus is your oils will last longer too.|
|To a ten litre bucket add 10g of Ceres Potato Preparation and mix well. Cover chips, repeat until chips are fully covered.||For every litre of water used you need 1g of Ceres Potato Preparation.|
|Soak the chips in the solution for 15 minutes, then drain the solution and allow the chips to dry for at least 1 hour.||If the chips are dry when entering the hot oil the Ceres Potato Preparation will evaporate with the steam.|
|For best results store in cool, dry conditions. Chips will remain dry, white & ready to fry.|
|DO NOT RE-SOAK! At the end of the shift, cover barrel and keep in cool, dry room.||If you have the room place your dry chips in a large poly bag, press all the air out and pop in the fridge.|