'proper' chips!! argh!

megsykins

I used to work for a certain Yorkshire-man's famous fish and chip restaurant, and they use only Maris Pipers. The chips were soaked beforehand, but more than anything this was to stop them going brown before they were cooked (giant vats were chipped every day). They were then just bunged (technical term) in the fryer.

When chipping at home, I only use Maris Pipers and find it's best to get the oil really hot. If you're only doing chips for a couple of you, then I tend to shallow fry as it's easier and makes less mess / uses less oil.

My OH is a chef however, and he insists that all chips should be par-boiled and double deep-fried to ensure they're fully cooked and crisp, obviously cook them for less time if they're thinner.

Kippsy

The sugar content of the potato is what makes good chips and this is why MAris and King Eds are best!

Also I do the wash and fry twice thing, but most of the time I do big wedgies in the oven! Can't eat chips at the moment.... but when I can ohhh I will be down that chip shop yummy yummy yummy!

maryb

easy way to test the oil for the first frying is to put one chip in and if it rises straight to the surface that's the right temperature. fry them till they look cooked but not brown then take them out and get the oil hot again before giving them a refry - they will brown in seconds

culpepper

My dad used to make 'Flatties' when he had to do dinner for me and my brother and sister.He would cut potatoes into thickish slices and fry them in the frying pan.They are done when they are brown on both sides.
Lovely with a fried egg and baked beans.

squeaky

We used to call them scallops. It was years before I realised they were named via a corrupted version of escallopes!

rizla01

Best chips if you want the REALLY old fashion taste which CANNOT be bettered is by using that forgotten word - LARD.

Flavour like you've forgotten and to hell with the following health critics:)

mah_jong

I threw my old fashioned chip pan out years ago after realizing that it was a deadly thing..... it had gone on fire and I ran out doors with it (???!!!!???). Crazy, I know, but thats panic for you. I did the wet towel thing outside!

I have never used a deep fat fryer .... and I now have a smoke alarm!

however back to the chips..... depends a lot on the tatties.
Temperature of fat/oil
I used to use lard ..far cheaper.

Chips best eaten in a wrap of bread spread with a layer of butter...yum! Dash it....might have to get a DFF !!!!

ma

Bennifred

Stop it, stop it! I've been resisting geting a deep fat fryer for years, but now my mouth is watering
We were given a DFF as a wedding present **years ago, and OH made THE most fantastic chips with it (drool!) but eventually it died, wasn't replaced and we very virtuously have used oven chips ever since. THEY AREN'T THE SAME! And what's more I was thin in those days and now I most definitely am not. Is it because of having children, or could it be that proper chips keep you thin Hmmmmm.....

rizla01

Oven Chips!!

eurghh. What a disaster.

Insult to the pallette.

BrokeBrokeBroke

amghiggs wrote:

proper chips keep you thin Hmmmmm.....

Absolutely true!!!!!!! I wish, I wish, I wish!!!!!!!