What’s the first thing when we try when our food arrives at the table?
That’s right – a chip! If it’s great – a crisp, golden exterior, light fluffy interior and a clear crunch – the meal is off to a flying start. If it’s not, the dining experience may never recover. The stakes are high – if you’ll pardon the pun.
It’s essential therefore to produce perfect chips, and your frying oil can make all the difference. It’s the vital link between your equipment and your food, and what turns raw ingredients into delicious dishes, satisfied customers, rave reviews and return business.
Getting it right is easy!
The first step to perfect chips is making sure that your oil is within its quality window. The good news is that this lasts up to three times longer for Prep high performance frying oils than standard, extended life frying oil.* If you’d like to know more about the science, download our insight paper – Revealed: The science behind great fried food.
Frying oil that’s past its best will produce dark brown rather than golden food, with an unpleasant, rancid smell and taste. It could be unsafe too, if the build-up of burnt food particles in the oil has created acrylamide – which has the potential to cause cancer. For more information on acrylamide – read our insight piece.
Then select the right temperature – we recommend 175o or lower, to limit the production of acrylamide, and lastly make sure that you have not overloaded the basket –as this could result in soggy chips. Make sure you shake the basket when cooking is complete, and serve straight away for the best results.
To get the best from your frying oil, you do need to look after it, but don’t worry, help is at hand! We provide comprehensive oil management support, and all the equipment you need, right here on the Prep website.
If you’d like to know more, why not watch our webinar.
Though chips of all varieties – French fries, triple cooked and chunky - are perennial favourites, fried food more generally is on trend right now.
Think of street food and globally inspired bar snacks, including arancini, croquettes, and Korean fried chicken. Fried sweet treats like churros are also making a big splash.
If you’re aiming to integrate fresh trends into your menu, your fryer is the ideal starting point for creating amazing (and surprisingly simple) dishes. To find out more, why not visit our Insights and Trends section.
*Typical values verified against laboratory OSI tests at 120oC to bring oil to the discard point. Source AAK International.
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