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  • owey
    • #2
    • 2nd Aug 05, 12:38 PM
    • #2
    • 2nd Aug 05, 12:38 PM
    Put the chips in a pan and leave under a running tap to get rid of the starch, after that par boil the chips first in the water, then deep fry them .
    You also need to make sure the fat is very hot .
    Last edited by owey; 02-08-2005 at 12:40 PM.
  • someonehadmyusername
    • #3
    • 2nd Aug 05, 12:42 PM
    • #3
    • 2nd Aug 05, 12:42 PM
    well, theres a statrt, i didnt rinse them first!
    but my mum makes gorggeous chips without boiling first, how??
    x
  • rchddap1
    • #4
    • 2nd Aug 05, 12:43 PM
    • #4
    • 2nd Aug 05, 12:43 PM
    Proper chips...sigh. No-one can do it like my nan did. (don't know how though). They weren't chips....more deep fat fried halves of potatoes. Huge 'chips', but they were absolutely wonderful. memories....
    Baby Year 1: Oh dear...on the move

    Lily contracted Strep B Meningitis Dec 2006 Now seemingly a normal little monster.
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  • needmoney
    • #5
    • 2nd Aug 05, 12:44 PM
    • #5
    • 2nd Aug 05, 12:44 PM
    I just chip up the pots dab with kitchen roll to dry them off a bit.
    The stove I have was here when I came and I hate it but I put the fat on highest setting to melt bung the chips in give them a turn, then turn the heat down to about half while they cook through then back up again to crisp and finish, if that makes sense to you. The Oil or fat must be very hot to start with as owey already said.
    Women and cats will do as they please and men and dogs should get used to it.
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    • apprentice tycoon
    • By apprentice tycoon 2nd Aug 05, 12:50 PM
    • 3,286 Posts
    • 2,939 Thanks
    apprentice tycoon
    • #6
    • 2nd Aug 05, 12:50 PM
    • #6
    • 2nd Aug 05, 12:50 PM
    Slight variation on the above posts....heat the oil till hot but not the hottest, cook the chips until they are done through, poke them with the tip of a knife to check (you'll see the asbestos-fingered chip shop owners pinch them), lift them out for a moment or 2 while you heat the oil to the hottest then bang them back in to crisp up.
    • JoBatch80
    • By JoBatch80 2nd Aug 05, 1:39 PM
    • 2,136 Posts
    • 2,546 Thanks
    JoBatch80
    • #7
    • 2nd Aug 05, 1:39 PM
    • #7
    • 2nd Aug 05, 1:39 PM
    I just rinse mine! The best chips I made in a regular pan was in a very deep sided wok with a ton of oil that was on level 5 out of 6 on an electric stove (nearly hottest) - small pans dont seem to work and its always a good idea to put a lid on it, it helps the chips cook inside properly - I get em perfect every time (dont want to toot my own horn or anything though!!)

    Jo xx

    Edited: Dont forget to put enough chips in - I find that they dont cook properly in the middle if the pan isnt full enough of chips (not too many though!), if you arent making loads then dunk a (1 or 2) roast potato sized chunks in too - I dunno why it works, but thats always helped if im not making too many.
    Once you've swam in the sea, a lake will no longer do.
    • Nile
    • By Nile 2nd Aug 05, 1:50 PM
    • 14,409 Posts
    • 14,381 Thanks
    Nile
    • #8
    • 2nd Aug 05, 1:50 PM
    • #8
    • 2nd Aug 05, 1:50 PM
    Can I make a safety post here? I've seen too many horror stories on the tv about house fires started by chip pans.

    The chip pan should only be filled to one third of its capacity.

    Never leave the chip pan unattended to answer the telephone or a knock at the door. A deep fat fryer has a thermostat to control the temperature, a chip pan doesn't.

    Also, do you have a fire blanket in your kitchen?

    If you don't and the worst should happen........don't attempt to move the chip pan.

    Turn off the heat and smother the pan with a water dampened tea towel. Before you place the tea towel over the pan, first make sure that you roll the towel to cover your fingers and hands to prevent them getting burned.

    Better still, buy oven chips or a deep fat fryer.

    No offence is meant, I wouldn't want to read about an accident/fire in your home.
    Last edited by Nile; 02-08-2005 at 1:53 PM.
    Hi, I'm the Board Guide on the In my home (includes DIY) and the I wanna buy-it or do-it boards which means I volunteer to help get your forum questions answered and keep the forum running smoothly. However, do remember that Board Guides don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of moneysavingexpert.com.

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    • Spendless
    • By Spendless 2nd Aug 05, 1:55 PM
    • 20,537 Posts
    • 34,286 Thanks
    Spendless
    • #9
    • 2nd Aug 05, 1:55 PM
    • #9
    • 2nd Aug 05, 1:55 PM
    Can I make a safety post here? I've seen too many horror stories on the tv about house fires started by chip pans.

    The chip pan should only be filled to one third of its capacity.

    Never leave the chip pan unattended to answer the telephone or a knock at the door. A deep fat fryer has a thermostat to control the temperature, a chip pan doesn't.

    Also, do you have a fire blanket in your kitchen?

    If you don't and the worst should happen........don't attempt to move the chip pan.

    Turn off the heat and smother the pan with a water dampened tea towel. Before you place the tea towel over the pan, first make sure that you roll the towel to cover your fingers and hands to prevent them getting burned.

    Better still, buy oven chips or a deep fat fryer.

    No offence is meant, I wouldn't want to read about an accident/fire in your home.
    by Nile
    From time to time our local Fire Station has given a voucher towards the cost of a deep fat fryer in exchange for taking in your chip pan.
    • Sheel
    • By Sheel 2nd Aug 05, 2:12 PM
    • 44,846 Posts
    • 40,220 Thanks
    Sheel
    My Mum made the best chips ever. Well she was Belgian :rolleyes:

    AFAIK she put the chips in cold water then dried them off. Not sure if she always did that or if she was just preparing them for later on :confused: Then she did the double fry thing.

    Different potatoes will give varying results. Apparently the King Edward is the one to use for home cooked chips , with the Wilja second , although I think I used to use Maris Piper myself. Just found another site that says Maris Piper are best for chips along with Golden Wonder and Desiree , so take your pick

    I would think the oil or fat you fry them in would make a difference to the taste also. I personally use sunflower oil.
    JAMMF
  • Lucie
    I'm with Sheel - soak the chips & then dry well before double frying. Once on a lower temp to cook & second time on a hotter heat to crisp/brown. I generally buy Maris Pipers too.
    We only have HM chips about twice a year though.....too much faff (and fat)
    • megsykins
    • By megsykins 2nd Aug 05, 5:37 PM
    • 208 Posts
    • 114 Thanks
    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!
    oooh look only about 220 posts and I got round to doing my Avatar already!!
    • maryb
    • By maryb 2nd Aug 05, 6:42 PM
    • 3,991 Posts
    • 49,551 Thanks
    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
    • By culpepper 2nd Aug 05, 7:55 PM
    • 3,973 Posts
    • 7,511 Thanks
    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
    • By squeaky 2nd Aug 05, 8:09 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    We used to call them scallops. It was years before I realised they were named via a corrupted version of escallopes!
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
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    • rizla01
    • By rizla01 2nd Aug 05, 8:22 PM
    • 6,869 Posts
    • 7,480 Thanks
    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
    "Unhappiness is not knowing what we want, and killing ourselves to get it."
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    Women and cats will do as they please, and men and dogs should relax and get used to the idea.

    • mah_jong
    • By mah_jong 2nd Aug 05, 8:32 PM
    • 1,278 Posts
    • 682 Thanks
    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
    Last edited by mah_jong; 02-08-2005 at 8:36 PM.
    • Bennifred
    • By Bennifred 2nd Aug 05, 8:43 PM
    • 3,869 Posts
    • 7,945 Thanks
    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 :confused: Hmmmmm.....
    [
    • rizla01
    • By rizla01 2nd Aug 05, 9:06 PM
    • 6,869 Posts
    • 7,480 Thanks
    rizla01
    Oven Chips!!

    eurghh. What a disaster.

    Insult to the pallette.
    "Unhappiness is not knowing what we want, and killing ourselves to get it."
    Post Count: 4,111 Thanked 3,111 Times in 1,111 Posts (Actual figures as they once were))
    Women and cats will do as they please, and men and dogs should relax and get used to the idea.

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