gintonic
50 shades of grey pussy cats
I really don't care whether they actually are or not
and.........
I really don't care whether they actually are or not
are the general public really that thick
Is that all?Walkers, yum, I eat 6 bags a day, possibly 10 per day on a weekend.
I know, as you might expect. I've never worked in a crisp factory, shame really as they are (moderately) interesting. Pringles are made from potato flake (dried potato pulp, usually I think dried on heated rollers). This is made up into a dough with (again I think) stuff like rice starch, dextrose, etc, and this dough is sheeted, cut out and fried. In the food manufacturing technology they are therefore a sheeted product based on reconstituted potato flake. Doritos are a sheeted product based on maize flour. And so on.Can Pringles be considered crisps? I’d assumed from their texture that they’re not sliced from the vegetable but formed out of some form of pulped material or starchy cement. Anyone know?
I knew it!I know, as you might expect. I've never worked in a crisp factory, shame really as they are (moderately) interesting. Pringles are made from potato flake (dried potato pulp, usually I think dried on heated rollers). This is made up into a dough with (again I think) stuff like rice starch, dextrose, etc, and this dough is sheeted, cut out and fried. In the food manufacturing technology they are therefore a sheeted product based on reconstituted potato flake. Doritos are a sheeted product based on maize flour. And so on.
Crisps, of which Walkers are one brand, are made from sliced whole potatoes. That's a definition, Pringles are not crisps. You will find the legal name hidden around the back, it won't be very appealing.
Walkers are characterised by a lighter cook than their competitors. Others go for more colour. Within the industry the go to brand is often Seabrooks, it certainly used to be when a mate worked for KP.
and crack cocaine.Pringles are made from potato flake (dried potato pulp, usually I think dried on heated rollers). This is made up into a dough with (again I think) stuff like rice starch, dextrose,
and.........
Within the industry the go to brand is often Seabrooks, it certainly used to be when a mate worked for KP.
Oh God, this old chestnut again. Ready meals do not contain vast amounts of crap, on the contrary. The industry is almost exclusively "clean label" meaning that the ingredients have to be "store cupboard ingredients" that you or I can go out and buy in the supermarket. Hence no modified starch, but instead cornflour. No emulsifiers, but possibly a dab of butter. so it goes on. The meat that goes in pies is not reconstituted pig's arseholes, it's just trim. Small bits of meat left over from the jointing process. Things like facial muscles are a favourite. OK, it's not diced sirloin, but you wouldn't want it to be. Sirloin would make a crap meat pie.Also, crisps are relatively healthy compared to many other things. Potato, a bit salt (way less than in bread) and in many cases sunflower oil. Nothing wrong with that compared to all ready meals!
That's a consequence of the low fry levels. The other extreme is the "kettle chip" that appears to have gone out of fashion. Lots of colour, bordering on burnt, and a very hard texture. I suspect they used hotter oil and a slightly longer frying process.... and they have the taste and texture of floor sweepings.
Can Pringles be considered crisps? I’d assumed from their texture that they’re not sliced from the vegetable but formed out of some form of pulped material or starchy cement. Anyone know?
Several, on both sides of the Atlantic. VAT arguments, etc.There was a whole court case around this very question. Because although they look like potato crisps, they are not. As you surmise they are reconstituted. And lovely too.