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Research is revealing that a cod-like fish called ‘cusk’ may soon be making a big splash on Norwegian dinner plates. But you will have to search long and hard to find it on sale today.
Researchers in Norway investigated the best way to avoid the formation of acrylamide when producing potato chips. They focused in particular on identifying the most suitable potatoes to use.
Ensuring potatoes are sufficiently mature and low in sugar minimises the formation of harmful acrylamides during frying.
Researchers have now found out how to stop the formation of harmful acrylamides when deep-frying potatoes to make crisps.
Researchers have now found out how to stop the formation of harmful acrylamides when deep-frying potatoes to make crisps.