Thursday, 22 November 2012

Red Crisps!

 On Thursday this week, we had a go at turning our Highland Burgundy Red potatoes into crisps.  Actually, we tried 3 different varieties: Golden Wonder and Blue Belle as well.
 We were kindly allowed to use one of the HFT rooms (that's Health & Food Technology).  It was a bit of a rush, but we lit an oven and used potato peelers to take thin strips off the potatoes.
 It was quite tricky to get them just the right thickness.  It was really something of an experiment.


 We brushed a tray each, placed the potato slices, then brushed again with a little olive oil.

 By this time, the oven was hot, so we popped the trays in and cleared all the equipment away.
 As they were cooking, Grigor turned up - just in time to be a taster!
The first tray were a bit on the burnt side!  We ate them though - just plain crisps.  We sprinkled the next trays with salt, and then the next with onion seasoning.
 The slightly thicker slices worked best - one tray was rather thin, and they stuck to the tray!  We had to scrape them off.
We were still scoffing when the bell went, so we quickly gobbled up what was left and everyone headed off to lessons.  Miss Swallow was free, so stayed behind to wash the trays, but a lad from the next HFT class kindly took over after a hint from Mrs MacKenzie!  Thanks for that!  And thanks to Mrs MacKenzie for letting us use her room!

On Wednesday, Miss Swallow unloaded a whole trailer load of bark - thank goodness Danielle arrived to be able to help after she had delivered some potatoes and raffle tickets to staff!
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1 comment:

  1. der Wandersmann25 November 2012 at 18:28

    "Crisps", you call them ... we call then "potato chips". And cut by hand, too, Most industrious, but very demanding.

    What you need, if you plan to make a habit of this sort of thing, is a French kitchen tool called a "mandoline", which can cut these thin sections of various vegetables all day, without working up a sweat. They are VERY sharp, so a well-designed "food pusher" is a must. It is a hand tool, so no electricity is needed. The ones with angled blades seem to work the best, and many things besides potato chips, onion slices, lettuce shreds, etc. can be cut on one. The prices run from very cheap to very dear, so diligent internet searching is important.

    Not much else to say, this time ... those are the Highland Burgundy Reds, I fancy ... I've never seen them before.
    How did they taste?

    Cheers ...
    der Wandersmann

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