Author Topic: Spuds old school  (Read 1827 times)

0 Members and 1 Guest are viewing this topic.

Online tautechTopic starter

  • Super Contributor
  • ***
  • Posts: 28527
  • Country: nz
  • Taupaki Technologies Ltd. Siglent Distributor NZ.
    • Taupaki Technologies Ltd.
Spuds old school
« on: February 18, 2021, 09:43:40 am »
5+kg of clean/washed or peeled to suit taste for gatherings as a tasty appetizer or supplement to the main meal.
Best peeled and diced to ~30mm3 then kept submerged in water but drained just before cooking .

Process and equipment
Med-large LPG bottle
Med-large 3-4 burner gas ring
Large cooking pot
20L Canola oil or beef dripping
Metal colander.

Bring oil to temp which is judged by significant bubbling of a potato when placed in the oil.
Carefully lower 2-3 kg of potatoes into oil taking care not to splash hot oil on hurts....don't ask !
Stir very occasionally to prevent sticking then after ~15-20mins when all spuds start floating remove onto paper towels and salt generously.
Serve as appetizers with a paper towel to prevent burnt fingers.

A properly polished process with a sufficiently large pot and gas ring can cook and serve ~20kg/hr.

Avid Rabid Hobbyist.   Come visit us at EMEX Stand #1001
Siglent Youtube channel:

Share me

Digg  Facebook  SlashDot  Delicious  Technorati  Twitter  Google  Yahoo