In milk or in water

There are three products which require rehydra­tion: flaky puree, granulated puree, and the potato powder from which French fries, croquettes and pommes noisettes are prepared and subsequently plunged into the deep fryer.

The flakes are the easiest to prepare and are pre­ferred for home‑cooking. They are more absorbant and smoother than the granulated product.

• To one measure of flakes, add 6 measures of liquid (water plus milk) which has been heated to 700C. Remove from the heat and blend with a spa­tula. The granules absorb only 5.4 times their volume in liquid. The milk and water have to be brought to the boil and blending is done in the mixer.

Quite novel are the potato powders from which French fries, croquettes and pommes noisettes can be made. Used in catering, these powders are easy to store in a dry room and are also easy to prepare. Whisk 1,7 l. of water into 1 kg. of powder. Let it stand for a few minutes. The dough will become firm and thick. Place the container which the manufacturers have supplied for this purpose on the apparatus for making the French fries. Press, and the fries will fall into the dish, ready to be cooked. Eighty seconds in the deep‑fryer and the fries can be savoured!

Various types of extruders are adaptable to the apparatus for shaping Pont Neuf potatoes, croquettes and undulated fries. In response to the demands of modern life, to new dietary habits and to innovation in the restaurant business, the Dutch potato industry is creating more elaborate dishes which can all be prepared and served rapidly.

Let us mention the frozen potato fritters stuffed with chicken and mushrooms or with fish. They are prepared in the frying pan or deep‑fryer. Frozen baked potatoes which come with butter only, or are trimmed with cheese, onions or ham and cheese, are served in their jackets after cooking on the barbecue.

Ready to crunch

For all crispy products and chips, all you have to do is open the packet!