Making a pot of chips.

[witchy]

If I were to make a pot of chips from scratch, I'd peel the potatoes, then cut them into chip sized chunks and deep fat fry them until golden brown and soft in the middle.

Now I've just discovered that I've been doing it WRONG all these years, apparrently, according to Wiki, you are supposed to fry them twice. :err:

Traditional "chips" in the United Kingdom and Ireland are usually cut much thicker, typically between ⅜ and ½ inches (9.5-13 mm) square in cross-section and cooked twice, making them less crunchy on the outside and fluffier on the inside. Since the surface-to-volume ratio is lower, they have a lower fat content.

Who fries their chips twice?

 

[rawsy]

i have done befor it makes them more crispy. but be carfull they can go hard if left in to long.

 

[stihl260]

pretty much every chip shop in the country mate!!!!!!!!!!
Its called blanching and it saves time cooking them from scratch.
I still think Wiki is not the best source of info for anything, as its edited too easily.
Any idiot can add to it, lol

 

[Jooooles]

Fcuk that cut large tatties into 8 wack them in a pre heated oven hot 220 coverd in salt and oil then once the go brown turn them down for 5 mins to soften if you want a wedgey effect scrape the tatties and slighty ruff them up before you bake.


Cook em twice my Ass its only a chip witchy mate what you doing like, thinking of going on come dine with me roud:

 

[jaffa]

I fry them twice, 1st fry not on full heat until they are almost cooked, 2nd fry turn up the heat and doesn't take very long to fully cook them until they are nice and crispy on outside and soft in middle.

 

[stihl260]

Fcuk that cut large tatties into 8 wack them in a pre heated oven hot 220 coverd in salt and oil then once the go brown turn them down for 5 mins to soften if you want a wedgey effect scrap the tatties and slighty ruff them up before you bake.


Cook em twice my Ass its only a chip witchy mate what you doing like, thinking of going on come dine with me roud:

You still going for the healthy option,lol

 

[hatab]

Fcuk that cut large tatties into 8 wack them in a pre heated oven hot 220 coverd in salt and oil then once the go brown turn them down for 5 mins to soften if you want a wedgey effect scrap the tatties and slighty ruff them up before you bake.


Cook em twice my Ass its only a chip witchy mate what you doing like, thinking of going on come dine with me roud:

we have similar, verrry nice, as an alternative instead of salt sprinkle an small amount of Cajun spice.....

 

[Rs2k_Rider]

hmmm... did work experience when at school at local ford car plant in kitchen as was thinking of being a chef ! PMSL

We used to "Blanche" chips, then fry them again to finish them off... was religiously done lol

Never really thought about it, but suppose this seals the outside and stops them filling with oil to a degree ?

 

[DiamondGeezer]

Our local fish & chippy run by the chinese sometime cooks them twice, mainly in the afternoon session where they use the previous night unused chips

 

[witchy]

I fry them twice, 1st fry not on full heat until they are almost cooked, 2nd fry turn up the heat and doesn't take very long to fully cook them until they are nice and crispy on outside and soft in middle.

So what's the procedure? Part cook the chips then let them go cold and recook them?

Sounds like a load of hassle to me, I just whack them in and fry them in one go.

 

[Thommo]

sure ive seen the par boil the spuds/chips then fry em but not just frying them twice.

 

[Munkey]

Hmm I'd be interested in perfectly fried chips, never done the double fry technique but would love to learn.

I do recall a cookery program a good few years back where they tried to find the perfect chip recipe, the winning chef fried his chips over 5 times to get them perfect.

 

[mickbrush]

Fry below full heat untill almost done remove from fryer turn up full wait for the oil to heat up then drop back in for a couple of mins it aint rocket science but it will give you the best chips.

 

[jaffa]

So what's the procedure? Part cook the chips then let them go cold and recook them?

Sounds like a load of hassle to me, I just whack them in and fry them in one go.

You know what its like with families m8, they all dont arrive at the same time so you cook the chips (not at full heat) until almost soft, then you do them again when you want them (at full heat), thats the way chippies do then as said earlier, they fry them early in day and just fry them a 2nd time when needed.

If I was doing them for myself, I would just fry them the once.

 

[Thommo]

after reading this a serious question, do people still cut the tatty and chip em?

not heard of anyone for years making there own with a spud, seems to be all oven chips and frozen chips nowdays,

im not a big chip eater (only with my junk food delivered to my door).

seriously how many of you do make your own?

all i can picture is spuds and a pan on the stove with a basket and some fat in it,

i should make a poll lol.

 

[dogtoffee]

We have no fryer oven chips only. If i want proper chips I go to my mothers house you cant beat them.

 

[witchy]

You know what its like with families m8, they all dont arrive at the same time so you cook the chips (not at full heat) until almost soft, then you do them again when you want them (at full heat), thats the way chippies do then as said earlier, they fry them early in day and just fry them a 2nd time when needed.

If I was doing them for myself, I would just fry them the once.

You know Jim, that's a fooking cracking idea mate.

It would stop the late comers complaining that their chips are cold.

I'm gonna try that during the week sometime.

Does it work with frozen chips too or only fresh cut?

 

[jaffa]

after reading this a serious question, do people still cut the tatty and chip em?

not heard of anyone for years making there own with a spud, seems to be all oven chips and frozen chips nowdays,

im not a big chip eater (only with my junk food delivered to my door).

seriously how many of you do make your own?

all i can picture is spuds and a pan on the stove with a basket and some fat in it,

i should make a poll lol.

Some companies will advertise their chips are like homemade chips....there is no substitute for real homemade chips. I don't use frozen chips or oven chips, peel the spuds yourself, they are much nicer and cost less.

@dogtoffee....no food is ever nicer than what your own mum makes. My mum makes the best fry, it looks like eff all but tastes unbelievably good.

 

[J]

dont want to be a bore but get oven ones ffs
the 2nd biggest cause of house fires is frying chips.

 

[andyfuk]

I can still remember the days when my mum would make chips and the basket was stuck solid in the fat. Was great watching the lard melt as the gas was turned up.In them days we had chips every other day.

My mrs made some earlier from spuds and reckons they cheaper than buying frozen chips.
Still not as good as me mam used to make.

Andy.