Made with care and pride in your product. A rare thing indeed these days. Do it all take aways that do everything badly are the norm unfortunately. This says quality through and through.
FFS people he explicitly stated that they use sustainable palm oil. There is such a thing. Use your effing ears and maybe engage brain before engaging mouth.
Hi Gerald. Thanks for your comment. We were using sustainable palm oil but we have looked further into this and think it still creates demand for the oil so you will be pleased to hear that we now use rapeseed oil.
Oh man I hated our old rumbler. It could only manage 1/2 a bag like yours. Our new one can tumble 1 and a half bags at a time. So much quicker! Your equipment is nice though!
You want to use quite large potatoes, I prefer a variety called maris piper. You peel the skin using a peeler, then cut the potatoes into slices usually between 1-3cms thick, then cut each slice into chips around 1cm thick. Fry in hot lard. You know when the chips are cooked as they float on the top, if you have the oil at the right temperature, then they will float to the top and then start to get brown.
@Gavin Byrne I asked this very question on another video. Another chip shop video - they blanch at about 130 degrees in oil then depending on how busy they are they either leave to cool before frying again at higher temp, or straight into the higher temp oil without letting cool. Heston Blumenthal also has a video where he par boils in water, let's them dry, then fry at about 130, leaves to cool then fries at higher temp - i always do that but it does take ages. I'd suggest trying each method and see what tastes best to your liking👍
I'm back to have a moan. Mitchell's Potatoes delivered the worst spuds I've ever seen not so long ago. They were in their own white bags and were bruised all the way through. They were grey when they came out and not even rumbling them for longer could help. They're only good for animal feed. I understand it's coming to the end of the season and the spuds are from that 40 degree summer but there's no excuse with the current prices.
@@girlsdrinkfeck Not where I work. I peel 200-250 kg of chips per day which I then cut and are served throughout the day. Believe it or not but it's cheaper to employ me than get frozen chips from our supplier. Pre cut chips fresh or frozen are expensive and all the time I've worked in the industry I have only seen one shop buy them for a few days whilst I was on holiday. Our fish is delivered fresh daily in huge fillets which are then cut, put in the batter and flour and then cooked. The only time when fish is frozen where I work is if the delivery can't be made due to holidays. Our haddock is frozen because we don't sell enough but our cod is pulled out of the sea and delivered same day. Frozen cod is rubbery and the flakes aren't as big and are more closely packed together. All chippies try to sell fresh fish when they can. I break my back every day and my colleagues and suppliers work hard to get you a decent portion of fish and chips at a good price. It's sad to see there are people who think that everything comes in ready to chuck in the fryer when that's not what happens at all.
You can't beat beef dripping ! All UK and Irish chip shops were built upon using beef dripping from day 1 !!!
YoooooBarrrrstard !!!
Made with care and pride in your product. A rare thing indeed these days. Do it all take aways that do everything badly are the norm unfortunately. This says quality through and through.
instablaster...
I am a Spanish Potato wrangler. Come harvest time I drive over 750 ton head of tatos north to the UK. Via the Atlantic Ocean.
Im starting to work in a chippy soon, and this gave me a heads up as im going to be starting off by doing the tatties
Top quality video! I’m coming to visit you guys next time I’m up in the Highlands 👍
Great info , but bit confused here..
How come uk chip shops DON'T want brown chippies..??
EXCELLENT video.
Do you have to boil the potatoes before you fry them?
Which supermarket bought potato is best and would you have to boil them before frying?
Thanks 🙂
I was thinking the same thing
No we don't.
do you cook spam fritters lad? wi scaps aye
Is there a specific starch content limit for your supplied potatoes used for chip shop chips?
FFS people he explicitly stated that they use sustainable palm oil. There is such a thing. Use your effing ears and maybe engage brain before engaging mouth.
Yes there is such a thing but unfortunately it don't mean shit. Look it up, rspo, what a load of hogwash.
Great vid though. 👍
Palm oil? oh no! I am helping to save Orangutans and habitat and you serve me palm oil. OMG
Hi Gerald. Thanks for your comment. We were using sustainable palm oil but we have looked further into this and think it still creates demand for the oil so you will be pleased to hear that we now use rapeseed oil.
karlg598 I find palm oil a bit rich, is that what McDonald’s use?
I find peanut (groundnut) oil tastes the best to me, although it's much more expensive than some alternatives.
@@karlg598 why can't you use beef dripping?
@@ajrwilde14 lot of chippies wanna be veggie friendly
what is dry white?
It's like a salt / bleach that keeps chips whiter for longer than going off after being peeled like an apple.
What potatoes you using, anything special
what type of range is that? what is the Name?
Florigo
How do you cut your potato fritters send me video
Oh man I hated our old rumbler. It could only manage 1/2 a bag like yours. Our new one can tumble 1 and a half bags at a time. So much quicker! Your equipment is nice though!
Sir your chips looks great. Can you give me the size /thickness of the chips. I am in Pakistan. Thanks
You want to use quite large potatoes, I prefer a variety called maris piper. You peel the skin using a peeler, then cut the potatoes into slices usually between 1-3cms thick, then cut each slice into chips around 1cm thick. Fry in hot lard. You know when the chips are cooked as they float on the top, if you have the oil at the right temperature, then they will float to the top and then start to get brown.
solatiumz Maris pipers? He lives in Pakistan.
Hot Lard? Hell no. Makes them taste disgusting.
@Gavin Byrne I asked this very question on another video. Another chip shop video - they blanch at about 130 degrees in oil then depending on how busy they are they either leave to cool before frying again at higher temp, or straight into the higher temp oil without letting cool. Heston Blumenthal also has a video where he par boils in water, let's them dry, then fry at about 130, leaves to cool then fries at higher temp - i always do that but it does take ages. I'd suggest trying each method and see what tastes best to your liking👍
Could you do a video making potato fritters or scallops as some people call them, making them from scratch, thanks.
Hi i in London can you give a top how to cook battered sauge please
Batter it ya sponge
What is the used cooking oil?
'palm oil'
Very nice
Teeek thu BoongouT Luddy !!
"Electric range" & "Palm oil" followed with the sentence " its worth paying the extra money for good quality" 🤭🤭😅 OK mate....
I'm back to have a moan. Mitchell's Potatoes delivered the worst spuds I've ever seen not so long ago. They were in their own white bags and were bruised all the way through. They were grey when they came out and not even rumbling them for longer could help. They're only good for animal feed. I understand it's coming to the end of the season and the spuds are from that 40 degree summer but there's no excuse with the current prices.
That oil....you would be surprised when you do a oil test...I can tell you from experience that oil needs to be yellowish, but this is brown....
How to make Good CHIPS...Use The RIGHT SPUDES.....
Chippies in Glenrothes Fife pay attention
And Leven 😂
And palm oil is better than beef dripping? You, my friend. are seriously deluded. Fish and chips are at their very best when fried in beef fat.
Gordon Burns ridiculous in this day and age to expect a chippy to fry chips in beef fat
Palm oil is worse for you veins and arteries than beef dripping ain’t it?
You don't find very many chippies nowadays that use beef fat. I love it myself. The food has a very distinct taste and I for one love it!
@@lullylew9083 wrong ,vegans are very unhealthy
Sarky chips? Have we been over doing it in the saturated fat dept again? Sweet dreams 😤😤😤
So 6 minutes at 180 or 6 minutes at 183, you say one thing and do another.
6mins ..!
How long 4 a Mars Bar ..
1min 30 second
HOLY SHIT, I have been making chips for decades,without all of this bullshit, just sayin'
Why you watching this video then you sausage
Yeah Pete. Ya sausage.
Aye but nobody buys your chips Peter.
Fish and chips cannot be that complicated.
You would be very surprised at the amount of work that goes on behind the scenes in your local chippy.
These are the steps needed to make good chips, at least at a fish and chip shop. People who cut corners produce inferior chips.
@@19822andy not really ,come in frozen pre cut and prepped and chucked in oil ...
@@brandon3872 not always ,i would not pay extra for the chippy shown in the video ,mass production precut chips are better value and are same
@@girlsdrinkfeck Not where I work. I peel 200-250 kg of chips per day which I then cut and are served throughout the day. Believe it or not but it's cheaper to employ me than get frozen chips from our supplier. Pre cut chips fresh or frozen are expensive and all the time I've worked in the industry I have only seen one shop buy them for a few days whilst I was on holiday.
Our fish is delivered fresh daily in huge fillets which are then cut, put in the batter and flour and then cooked. The only time when fish is frozen where I work is if the delivery can't be made due to holidays. Our haddock is frozen because we don't sell enough but our cod is pulled out of the sea and delivered same day.
Frozen cod is rubbery and the flakes aren't as big and are more closely packed together. All chippies try to sell fresh fish when they can.
I break my back every day and my colleagues and suppliers work hard to get you a decent portion of fish and chips at a good price. It's sad to see there are people who think that everything comes in ready to chuck in the fryer when that's not what happens at all.
Palm oil?, yeah,let's clear every forest on the planet ---should be banned in Britain at least.
We now use rapeseed
@@karlg598 rapeseed is more environmentally friendly? Or it supports the Western economy that's why they keep campaigning for them.
Great to see you are using oils instead of lard. Lard stinks to buggery and makes the chips taste horrid and tainted besides being bad for you.
Palm oil, makes them taste horrid. I wish I had know that from the beginning. I wouldn't have wasted my time.
its called clips
Wouldn’t it taste better if they were hand peeled, cut and you employed some people to do it? Blimming machines!
Are you going to pay double?