Stop chips going mushy when frying!?!
anyone know a sure fire way to stop this??
Answers: how do i stop my chips turning to mush wile frying, i make sure the fat is hot, put one chip in to try out first, i also make sure the chips are dry too, im talking fresh chips not frozen! where am i going wrong!!!
anyone know a sure fire way to stop this??
1. First make sure the oil isn`t too hot.
2. Don`t over fill the pan with chips.
3. Wait a while before you stir them or they will fall apart.
4. Cook them gently (but not too gently)over a period of about 7-10 mins.
5. Make sure you are using the right type of tatty for chips.
If after all this you still have soggy chips, then you must be being haunted by the chip butty demon!
You might be putting too many chips in the pan.
I have absolutely no idea what you are doing to them. Are you stirring them constantly whilst they are cooking? Thats the only thing I can think of that may make them go mushy!
You need to part cook the chips then lift them, wait till the oil/fat gets hot again and finish cooking.
My mum used to call it double dunking, and her chips were always crispy.
clean oil?
fry the chips then take then out and drain to kitchen roll. Then put back in the pan for a few minutes. the chips will be lovely and crispy
have the temp bit lower than u normally do fry chips for say 3 minutes remove and put heat up high then fry till crispy
Try blanching your chips first, Heat oil to 160 and cook chips until cooked but not brown. Drains and leave to go completely cold. Reheat oil to 180 add chips and fry until golden brown.
Also it could be your potatoes, try changing to Maris Piper or King Edwards
I've never heard of that. Make sure the pan is really hot, (but be careful) so as soon as you put one in it's should start sizzling.
Par cook them ...put in the oil until they are just about to brown...remove and drain.....return them to the oil until brown just before serving....
I agree with Carol completely,cos that's how i fry them. xx
Drop in a single chip first and wait for it to float undr its own bubbles.
Then put the rest in but not so many that it cools the fat.
The do not touch then at all. Occasionally give the basket a shake but not too often.
Also, use waxy rather than fluffy potatoes such as Maris Piper
try the double dunking thing everyone else seems to be saying, also cut your chips the night before, and leave them soaking overnight in a bowl of water, then before you need them take them out and let the water drain off thoroughly then cook them.
This helps wash away any excess starch in the potato. This is what they do when makings crisps, and also works when making chips if you want them nice and light and crispy!
Dad microwaves the chips for like 2 minutes then puts them in the fry pan.
maybe you dont let the oil get hot before you put them in the fry pan?
Mush is good!
I don't know what type of potatoe moris piper spuds are but I always use "old" potatoes, or table potatoes. It could just be as simple as that.
Another tip is to soak cut fries in cold water (gets the starch off) dry well and then fry them. Hope this helps you.
Higher temperature and thinner slices,
blantch them first.
The oil isnt hot enough and you can be over loading the fryer, which in turn makes the temp drop.Blanch the chips for 7 mins firstly, then lift them from the oil and let them rest, they should cook through with residual heat, then after a few more mins drop them down to very hot oil, make sure they dont burn, lift them out when they are golden brown... this way you have chips that are soft on the inside, crispy on the outside and just plain tasty...
The fat might need chanhing plus you may be putting too many in the pan