'proper' chips!! argh!

owey

rizla01 wrote:

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:)

My mum told me the other week they used to have Lard butties and they loved them :eek: .

one-non-blonde

I've never had any luck with home-made chips either - they always end up dark brown, raw in the middle and tasting like burnt sugar.

You can make yummy potato wedges by tossing the sliced potato in a wee bit of oil and seasoning, spreading them on a baking sheet and bunging them in the oven.

megsykins

one-non-blonde wrote:

You can make yummy potato wedges by tossing the sliced potato in a wee bit of oil and seasoning, spreading them on a baking sheet and bunging them in the oven.

Or, use fry-spray for low-fat version (best if parboil first though)

Sheel

rizla01 wrote:

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

I'm pretty sure that's what my Mum used to fry chips in. We must have gone through an awful lot of lard in our house as she used to cook a fried breakfast for my Dad every day and once a week she'd cook fish and chips and fry the fish in lard as well as the chips :eek:

Ticklemouse

squeaky wrote:

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

We used to have scallops too - and I never did know where the name came from. However,we used to have them dipped in batter before being deep fried. I don't know whether the spuds were pre-cooked, but I doubt it.

Haven't had them in years.......................wonder if the kids will like them

Eagle_1

As someone said earlier : Get rid of the chip pan and use a deep fat fryer.
I have seen a couple of demonstrations that the fire brigade have done and they have always repeated how dangerous chip pans are. I remember the Fireman saying that in all his years working for the fire brigade he has seen hundreds of chip pan fires, he had yet to see a deep fat fryer fire.

Anyways the best way to cook chips :
King Edward potatoes, rinsed throughly and dried off with kichen roll. You can always tell when the fat is hot enough because when you place a chip in and it starts to sizzle its at the right temperature. Leave em to cook and bobs your uncle
Sometimes I only half cook them and lift them out of the fryer, just placing them into a bowl (after the fats dripped of course lol) then leave them to cool down and re cook when I ned them and they tend to come out a lot crispier.

greenlogo

I used to work in what was acknowledged to be the best chippy in my parent's seaside town (hottest summer ever, I smelled YUMMY.... :eek: )

Anyway, the tatties were chipped and soaked for a couple of hours, drained and dried for an hour or so then fried once to slightly yellow, taken out and the fat drained, then refried until they all floated (that's how you tell the middle is cooked incidentally).

FAR to scared to fry at home...

Fritha_2

I want to make homemade chips (in the vain hope that they'll be healthier!) for my friends when they visit.

Alright it's probably child's play but I really don't know what to do! I have a vague idea that I chop up potatos, fling some oil over them then chuck them in the oven, but I can't quite work out the finer details!

Can any of you lovely people point me in the right direction!

Thanks

Andybez38

Are you one of glynns relatives (off big brother?) Peel the potatoes, chip them, then put them in hot oil (fry) Divvy

honey28

Slimming world chips - free on a green day

Peel potatoes and slice into chips. Par boil for aprox 5-10 mins until beginning to soften. Spray with fry light and place on a baking sheet also sprayed in fry light. Place in preheated hot over (220 or higher) for approx 20-30 mins of until crispened. The nicest chips ever!!