Have you ever wondered why the texture of one brand of chips tasted different? Is it the difference in the variety of potatoes or is it just the way they are processed?
You are right. Mostly the difference in crispness, thickness and texture can be attributed to the way they are processed. You might have observed the fancy names under which they are sold, but had no clue what they were. The uniformly favourite crispy potato chips do come in a lot of variety. And by that we don’t mean just flavours.
Curious to know what you are eating and how it is made? Here is a list of every possible kind in the market.
Classic Wafers- these are the regular packets you purchase and probably have been eating for a while. Thin, uniformly textured ad easily crushable classic chips are put on a conveyer belt and passed through a very hot boil of oil, reducing them to a crisp fried state before the blink of an eye. The quick process doesn’t allow the natural moisture in starch to evaporate hence they are softer and easily crushed. The similar texture and colour is due to the strictly controlled temperature and pressure environment.
Kettle Chips- These are made the traditional way as mum used to do it at home. They are simply fried in a small vessel in batches. Since, every time a new batch is added the temperature of oil falls, the cooking process is much slower. The moisture in wafers is able to evaporate hence giving it a sturdier, crispier and better flavour. Moreover, they absorb lesser fat as compared to the former. Kettle chips India may be new to you but they have been around in the international market for quite a while.
Handmade chips- As the name is self-explanatory, from peeling potatoes to frying everything is done by hand.
Baked- These are baked in an oven rather than being deep fried.
Light Chips- These contain half the fat of regular product.
Crisps- These are made from potatoes that are dehydrated, flaked then rehydrated and pressed into uniform shapes.
No comments:
Post a Comment