I once worked for a company that made an industrial grade 'chip machine' for
commercial use (fries for the linguistically challenged, frites for the
original inventors). You took a bag of instant potato, made a stiff mix, fed it
into the machine and it extruded square section pseudo chips ready for deep
frying. The result was an oil sodden object that was crisp on the outside and
with a doughy paste on the inside. Genuinely nasty, but the machines sold well
of course. The product met all the commercial criteria - easy to use; uniform
product size, shape and 'quality'; predictable and controllable cost. The fact
that they were near inedible seems to have been irrelevant.
I ave avoided such products assiduously ever since.
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher: The SLR Compendium - http://www.blurb.com/books/4628309 or
http://blur.by/19Hb8or
On 12/10/2013, at 7:45 AM, Nathan Wajsman wrote:
> I don't even know what "instant potatoes" is. When I want Belgian fries, I
> use actual potatoes, peel them, slice them and cook them in the Tefal fry
> maker. The only fat involved is 1 tbsp olive oil per 2 kg potatoes. It takes
> 45 minutes to cook perfect fries this way, so I guess it is not "instant".
--
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