A scientist from Nottingham Trent University has found the perfect chip butty recipe based on the preferences of 2,000 Brits.
Dr James Hind, a statistician from Nottingham Trent’s School of Science and Technology, claims the ultimate chip butty consists of 12 thick cut chips, two 40g slices of medium sliced white bread, ketchup and butter. Mayo and margarine doesn’t make the cut in the final recipe.
In collaboration with Iceland Supermarket, 2,000 shoppers were surveyed about their eating habits to refine the recipe for the ultimate butty. Using this data, a scientific formula was calculated of C ≥ 3b/4 + k + 3m. Where C is the weight of chips(g), b is the weight of the bread(g), k is the amount of ketchup (ml) and m is the mass of butter (g).
In layman terms, the winning method according to science is as follows:
- Cook thick cut oven chips at 200C for 22 minutes
- Thinly butter two slices of medium sliced white bread
- Place at least 12 freshly cooked chips on one slice of buttered bread
- Squeeze as much ketchup as you like but add more chips to compensate
- Place the second slice of bread on the steaming hot chips
- Allow to cool for at least 30 seconds before enjoying. If it is too hot to hold, it is too hot to eat!
Dr Hind says ‘What makes white bread preferable is that it is usually the softest. This makes it a perfect contrast to the crunchy chips. And sliced bread has a constant thickness, giving a more consistent chip butty.’
‘The most important thing is to have the weight of chips at least three quarters of the weight of the bread plus ketchup.’
Dr Hind encourages you to conduct your own experiments at home as all chip and bread styles vary. So whack on your lab coat and take this opportunity to try as many chip buttys as you like until you perfect the formula for your own tastebuds. All in the name of science, of course!
Feature Image: Judyboo
