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USK FT 1 - 060620
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.