Theodoric
16-09-2003, 23:36
A quote from the 'Gadgets never Used' thread:
"deep fat fryer (oven chips instead)"
Well, our household uses oven chips, but I still think that they're an extremely poor form of chip. Now, thinking back to the days when I used to cook real chips, my recollection of the way to make chips that are a delight to eat (golden and crisp on the outside, moist and softish on the inside) is as follows.
1) Take potatoes (OK, you can use pre-washed ones; no need to revert too far back into the past), peel and cut into the desired size of chips.
2) Sprinkle with salt and wrap in a towel for 10-15 minutes to draw out excess water.
3) Pat chips dry.
4) Set temperature of deep fat fryer to (I think) 180C and put chips in. The point is that what you wish to do is to blanche the chips, so they should come out white.
5) Remove chips and pat dry.
6) Increase fat temperature to, I think, 220C (or it may be higher).
7) Put chips back into pan and remove when they turn golden brown and float to the surface.
I may have got some of the details wrong (it's yonks since I last did this), but the general description is correct.
"deep fat fryer (oven chips instead)"
Well, our household uses oven chips, but I still think that they're an extremely poor form of chip. Now, thinking back to the days when I used to cook real chips, my recollection of the way to make chips that are a delight to eat (golden and crisp on the outside, moist and softish on the inside) is as follows.
1) Take potatoes (OK, you can use pre-washed ones; no need to revert too far back into the past), peel and cut into the desired size of chips.
2) Sprinkle with salt and wrap in a towel for 10-15 minutes to draw out excess water.
3) Pat chips dry.
4) Set temperature of deep fat fryer to (I think) 180C and put chips in. The point is that what you wish to do is to blanche the chips, so they should come out white.
5) Remove chips and pat dry.
6) Increase fat temperature to, I think, 220C (or it may be higher).
7) Put chips back into pan and remove when they turn golden brown and float to the surface.
I may have got some of the details wrong (it's yonks since I last did this), but the general description is correct.