Elmira Tanatarova
13:25 March 27, 2024, updated 14:22 March 27, 2024
A food scientist has revealed what he believes to be the secret recipe behind the Birdseye Potato Waffle’s distinctive shape.
Speaking on Channel 5’s 1980s Supermarket (the first of three episodes airs tonight at 9pm), Dr Christopher Clarke experimented with making his own nostalgic lunch box .
But he pointed out that if you simply try to fry the old-fashioned mash in a mold, you’ll just end up with a “fluffy mess.”
The program said that while “food manufacturers are tight-lipped about their trade secrets,” the key secret is likely to be mixing in a special chemical known to give plants shape.
“This is hydroxypropyl methylcellulose,” Dr. Clark explained, “and it’s a stabilizer.” It’s a type of gummy gelatinous substance.
“This is something that helps give structure to the plant. And when mixed with our mash, it should help it hold its shape when molded.”
In his experiment, the food expert mixed the jelly-like liquid with the mashup and added a little vegetable oil before putting everything into a waffle mold.
“This material works well with partial cooking,” he added, noting that pre-cooking the waffles activates the cellulose stabilizers, which strengthen and shape the waffles before freezing. It was revealed that it would be fixed.
As a result, it is not sticky and does not crumble easily. According to the Birds Eye website, potato waffles contain an ingredient called “Stabilizer (E464)#”, which is “Derived from natural plant materials. ”
“We use this to control the level of fat absorbed into the waffle and maintain its shape and texture,” the description added.
According to Open Food Facts, E464 is a type of hydroxypropyl methylcellulose that is often used to stabilize the structure of gluten-free alternatives.
Andy Houghton, former senior manager at Iceland and Beejams, said demand for potato waffles, first launched in 1981, was “huge” in the 80s.
“Sales were crazy,” he added. “It’s going to be a bad day if we run out of potato waffles.”
The Channel 5 show took a nostalgic look back at beloved lunchtime classics from the 1980s, including club bars, billy sausages and quiche Lorraine.
“Before the ’80s, ready-to-eat food was really seen as a luxury,” retail journalist Claire Bailey explained on the show.
“There were things like Vesta Ready Meal, McCain Oven Chips, Chicken Kiev, things that maybe only someone in the family with a working income could afford.
“By the ’80s, ready-to-eat foods had become much more affordable. The manufacturing process had become much more efficient.
“The labor market was poorly unionized and imported from overseas.
“And these factors drove costs down.”
