RECIPES
Fresh Chips
•Fresh chips are best fried in two stages.
•Use ‘old’ potatoes (not ‘new’ potatoes). Cut the potatoes into equal sizes. Rinse the chipped potatoes under running water to reduce the starch level. Dry thoroughly and separate the pieces.
•Do not exceed the recommended weight. When the temperature has reached 355°F, place the chips in the basket and slowly lower the basket into the oil
•For 500g of chips, fry for 8 minutes on 355°F then raise the basket.
•Wait until the temperature light goes out again, lower the basket and fry for a further 2 minutes.
•Raise the basket and let the chips drain.
•For best results, before serving gently dab the chips with absorbent paper to remove excess oil.
•Frying times may vary slightly on the type of potatoes used and the thickness of the chips.
Onion Rings
•Frying temperature - 350°F C for 4 to 5 minutes
•2. Peel the onions and slice. Separate the slices into rings
•Dip the rings into a bowl of seasoned milk
•Then dust the rings in plain flour
•Place the rings separately in the frying basket and fry a few at a
time.
Breaded Mushrooms
•Frying temperature - 350°F for 4 to 5 minutes
•Beat 1 egg and dip the mushrooms into the egg
•Then coat the mushrooms with breadcrumbs
•Place separately into the frying basket and fry a few at a time.
7 | USK FT 1 - 060620 |
