Testing and tasting potatoes in Bangkok – updated
I’m back in Bangkok! Arrived just before the PAD occupied the airport …
As I could not find a fryer here, I flew in a round one from Belgium. Very simple and cheap thing, but it will do the trick. My bottle of real belgian mayonaise was confiscated at Brussels airport. Forgot it was in my handluggage. Bugger …
Finding potatoes was not that difficult but there was no choice. At Carrefour and at Robinson they only had 1 variety. No name, just labelled “potato”. There was a big variety of cooking oils however. For my test I chose palm oil, which is supposed to be more “healthy” than most other oils.
After the first frying the more expensive Robinson potatoes turned out to be rather sweet. The Carrefour potato was quite hard and looked more like “the real thing” after the first frying. Still, both apparently contained a lot of sugar and they browned too quickly, even at a rather low temperature of 140°C.
After the second frying I tasted my fries and was really disappointed: none of the potatoes gave me a satisfying result. Not crispy at all, too brown and too sweet. The Robinson potatoes ended up in the bin. I’ll try the other potatoes again tomorrow.
Found nice looking potatoes at the local market in Huai Khwang and tested them yesterday with fairly good results.
It turned out that my cheap Belgian fryer has a “rough” temperature control. I lowered the temperature quite a bit for the first frying with good results: no quick browning, fries simmering away and cooking gently.
Second frying was ok too: nice golden brown color, yet not crispy enough. Well, after all I am rather satisfied with the result. Question is: are the potatoes from the market really different (and suitable), or did I get a better result because of the lower cooking temperature?