'proper' chips!! argh!

peter1943

Hi Leigh

Good potatoes are the way to start, really firm and crisp to cut and chop.

Brand/VarietyFancy name really erelevant.

Once you have cut them make sure you rinse all the starch out, lots of
cold water until it's running clear.

The taste is totally dependent on size, thick cut a more potatoe taste down to mac the donalds "fries" which taste only of whatever oil they have used.


Try a few different lenghts, big fat ones against the skinny offcuts.

Leave them in the water until you are ready and then pat them dry, either in a tea towell or kitchen cloth otherwise you get the "explosion" when water comes into contact with boiling fat.

I cannot stress this strongly enough, I attend fire training regularly and one of the most common causes of house fires is water added to fat, it's frightening, ask your local guys for a demo, your first time reaction will be - that can't happen just because of that, a teaspoon of water into that little pan.

Go see.

However, having said that you must have your fat boiling hot, whisps of smoke, whatever the size of your pan do not put more than a third of oil into it.

A basket is handy so long as you can lower it and it's contents into the fat and watch what goes on, do not ever, ever just dunk the whole lot in, like all cooking, gently does it.

Another tip, if you are not sure of the oil temperature then take one of your chips and dunk it, it should start to sizzle straight away, big time sizzle - too hot, gentle sizzle then ease away with either the basket or a few at a time.

Rotate, shake, dance and keep em moving, give em room. They are a bit like humans, don't like overcrowding.

But like your worst enemy, don't ever turn your back on them.

Ease out the odd one, taste it, you can tell yourself if it's what you want, chippies taste, potatoe taste or straw taste.

Basic secrets,

Good firm potatoes

Rinsed and dried off

Try different thicknesses

One third of your pan brought to smoking fat rule

Do not, do not put them into the pan all at once, the water in the chips will cause the oil to bubble and boil over, ease them in and listen.

You can make soggy chips but that's achieved by putting too many into cold fat!

Not surely your problem?


Drain them thoroughly, you've seen the chippie man, clunk, clunk against the side of the fryer and then he shoots them onto a draining tray.

You could also try a dedicated chip pan, thick based which does'nt respond too much with temperature change and fill that will butchers lard, heat and re-heat for a dozen times or so providing you have some to keep it 'tween cooking.

That helps too, to keep conditions the same.


Peter

heavenleigh

peter1943 wrote: »

Hi Leigh

Good potatoes are the way to start, really firm and crisp to cut and chop.

Brand/VarietyFancy name really erelevant.

Once you have cut them make sure you rinse all the starch out, lots of
cold water until it's running clear.

The taste is totally dependent on size, thick cut a more potatoe taste down to mac the donalds "fries" which taste only of whatever oil they have used.


Try a few different lenghts, big fat ones against the skinny offcuts.

Leave them in the water until you are ready and then pat them dry, either in a tea towell or kitchen cloth otherwise you get the "explosion" when water comes into contact with boiling fat.

I cannot stress this strongly enough, I attend fire training regularly and one of the most common causes of house fires is water added to fat, it's frightening, ask your local guys for a demo, your first time reaction will be - that can't happen just because of that, a teaspoon of water into that little pan.

Go see.

However, having said that you must have your fat boiling hot, whisps of smoke, whatever the size of your pan do not put more than a third of oil into it.

A basket is handy so long as you can lower it and it's contents into the fat and watch what goes on, do not ever, ever just dunk the whole lot in, like all cooking, gently does it.

Another tip, if you are not sure of the oil temperature then take one of your chips and dunk it, it should start to sizzle straight away, big time sizzle - too hot, gentle sizzle then ease away with either the basket or a few at a time.

Rotate, shake, dance and keep em moving, give em room. They are a bit like humans, don't like overcrowding.

But like your worst enemy, don't ever turn your back on them.

Ease out the odd one, taste it, you can tell yourself if it's what you want, chippies taste, potatoe taste or straw taste.

Basic secrets,

Good firm potatoes

Rinsed and dried off

Try different thicknesses

One third of your pan brought to smoking fat rule

Do not, do not put them into the pan all at once, the water in the chips will cause the oil to bubble and boil over, ease them in and listen.

You can make soggy chips but that's achieved by putting too many into cold fat!

Not surely your problem?


Drain them thoroughly, you've seen the chippie man, clunk, clunk against the side of the fryer and then he shoots them onto a draining tray.

You could also try a dedicated chip pan, thick based which does'nt respond too much with temperature change and fill that will butchers lard, heat and re-heat for a dozen times or so providing you have some to keep it 'tween cooking.

That helps too, to keep conditions the same.


Peter

:T thank you so much for such a detailed post, i guarantee i dont take it lightly and will take all points into consideration when i decide to take up my next masacre attempt on the humble potato.
PS from you message i get the feeling that you are/were or are are in some way connected to the fire services, if this is the case well done and i applaud you, if not then i still applaud you for your knowledge.

Leigh x

peter1943

Hi Leigh

Good potatoes are the way to start, really firm and crisp to cut and chop.

Brand/VarietyFancy name really erelevant.

Once you have cut them make sure you rinse all the starch out, lots of
cold water until it's running clear.

The taste is totally dependent on size, thick cut a more potatoe taste down to mac the donalds "fries" which taste only of whatever oil they have used.


Try a few different lenghts, big fat ones against the skinny offcuts.

Leave them in the water until you are ready and then pat them dry, either in a tea towell or kitchen cloth otherwise you get the "explosion" when water comes into contact with boiling fat.

I cannot stress this strongly enough, I attend fire training regularly and one of the most common causes of house fires is water added to fat, it's frightening, ask your local guys for a demo, your first time reaction will be - that can't happen just because of that, a teaspoon of water into that little pan.

Go see.

However, having said that you must have your fat boiling hot, whisps of smoke, whatever the size of your pan do not put more than a third of oil into it.

A basket is handy so long as you can lower it and it's contents into the fat and watch what goes on, do not ever, ever just dunk the whole lot in, like all cooking, gently does it.

Another tip, if you are not sure of the oil temperature then take one of your chips and dunk it, it should start to sizzle straight away, big time sizzle - too hot, gentle sizzle then ease away with either the basket or a few at a time.

Rotate, shake, dance and keep em moving, give em room. They are a bit like humans, don't like overcrowding.

But like your worst enemy, don't ever turn your back on them.

Ease out the odd one, taste it, you can tell yourself if it's what you want, chippies taste, potatoe taste or straw taste.

Basic secrets,

Good firm potatoes

Rinsed and dried off

Try different thicknesses

One third of your pan brought to smoking fat rule

Do not, do not put them into the pan all at once, the water in the chips will cause the oil to bubble and boil over, ease them in and listen.

You can make soggy chips but that's achieved by putting too many into cold fat!

Not surely your problem?


Drain them thoroughly, you've seen the chippie man, clunk, clunk against the side of the fryer and then he shoots them onto a draining tray.

You could also try a dedicated chip pan, thick based which does'nt respond too much with temperature change and fill that will butchers lard, heat and re-heat for a dozen times or so providing you have some to keep it 'tween cooking.

That helps too, to keep conditions the same.


Peter

odds-n-sods

What' s up , peter, post repeated 5 times?? LOL

I dont 'deep-fry mine, I jsut ove bake them. Low fat and still taste good.

Chop up the potato, sprinkle a little oil on add your spices, bake on a cookie sheet , I turn once to brown evenly, and they are done in abotu 30 minutes. and its not dangerous at all!

balmaiden

For me it has to be fry them twice and I think it does matter which spuds you use. Good old King Edwards for me.

loopylou1982

sianb84 wrote: »

chips can be made without frying.

Chip the potatoes and then you par boil for 4 minutes (although i never bother). I then spray a dish with fry light but you could just coat the bottom with oil. Put the chips in and i then sray again with fry light so just make sure they are coated in oil - you don't need much just enough to coat the potato. Then bung in the over for 35 minutes - ish.

This is the way I make my chips. What I do is while the chips are par boiling I have the pan in the oven heating up with the fry light in it as I find I get crispier chips.

Tip: Once the chips are almost done break some eggs into the chips - lovely:D

ariba10

Invest in an electric chip pan first or you might get a visit from a van full of Firemen.

ariba10

What I forgot to mention is to use Beef Dripping.

We have tried all the oils and they do not come anywhere near.

mummyof3_2

Personally I use a deep fat fryer, chip chips, put them in a bowl with water until your ready to cook, thoroughy drain, put a few into pan and half cook them and drain, repeat with rest. Then when your just about ready for some chips, heat oil back up and add some chips to the fryer for a couple of minutes tilll brown, Then thoroughly drain and there you are, scrummy chips ideal for salt and vinegar!:j

~Chameleon~

I also do mine in the oven, dead easy and much healthier (and tastier IMO) than deep-fried chips!

I don't even bother to peel them or par boil them either, just cut into chunky chip size and rinse under cold tap, pat dry with tea-towel then drizzle a small amount of olive oil over (spray oil would work too) season them and bung in the oven for 30-40 mins