How to make "The Perfect Chip" I wonder ?!
Hi Folks,
I hear of many a different method to produce the elusive "perfect chip"!.
Personally I use Maris Piper spuds, duly peeled, chipped, par boiled to maky them fluffy inside, slow fried in simple sunflower oil, dried, then flash fried at a high temperature for outer crispyness
However I love Charlie the Chippy's jobs in town!.
They are traditionally big, limp!.
Proper chip-shop things, with plenty of vinegar & salt!.
So where is your "perfect chip"
BobWww@FoodAQ@Com
I hear of many a different method to produce the elusive "perfect chip"!.
Personally I use Maris Piper spuds, duly peeled, chipped, par boiled to maky them fluffy inside, slow fried in simple sunflower oil, dried, then flash fried at a high temperature for outer crispyness
However I love Charlie the Chippy's jobs in town!.
They are traditionally big, limp!.
Proper chip-shop things, with plenty of vinegar & salt!.
So where is your "perfect chip"
BobWww@FoodAQ@Com
Answers:
My ideal chips are dry and crispy on the outside but fluffy on the inside!. I soak the chips first in cold water but they must be thoroughly dry before frying!. I advocate the double fry method - part fry then remove from oil, drain and allow to cool!. Then return to the hot pan for the second frying!. I generally don't like soggy chip shop chips!. The best I have ever had was ultra thin and crispy Frites at Mon Ami Gabi restaurant in Paris casino, Las Vegas!. Their steaks are to die for!.Www@FoodAQ@Com
The secret is in the temperature at which they are fried!. They should be blanched first!.
Blanching basically parboils the chips!.
After blanching they should be left to sweat for at least 1/2 an hour!. Then they should be quickly fried at a high temperature, until crispy!.
See: http://www!.belgianfries!.com/
British Chipshop chips are thicker than Belgian (French) fries and cooked at a lower temperature!. The blanching is still an essential part of the frying!.
There are two distinct flavours, due to the differences in thickness and cooking temperature!.
Further differences can be obtained by use of animal fat, rather than oil!. Some German chippies add seasoning to the cooking oil, rather than post cooking!.
I happen to like quick single-fried chips!. They come out browned on the outside and firm on the inside!. These should be eaten quickly after cooking, otherwise they go limp and soggy!.!.!.!.!.!.!.!.!.!.!. great with brahn sauce!Www@FoodAQ@Com
Blanching basically parboils the chips!.
After blanching they should be left to sweat for at least 1/2 an hour!. Then they should be quickly fried at a high temperature, until crispy!.
See: http://www!.belgianfries!.com/
British Chipshop chips are thicker than Belgian (French) fries and cooked at a lower temperature!. The blanching is still an essential part of the frying!.
There are two distinct flavours, due to the differences in thickness and cooking temperature!.
Further differences can be obtained by use of animal fat, rather than oil!. Some German chippies add seasoning to the cooking oil, rather than post cooking!.
I happen to like quick single-fried chips!. They come out browned on the outside and firm on the inside!. These should be eaten quickly after cooking, otherwise they go limp and soggy!.!.!.!.!.!.!.!.!.!.!. great with brahn sauce!Www@FoodAQ@Com
Bakeing spuds make nice chips, I peel and chip them, then leave them in water for 20min's to get the starch out of them,
I only use olive oil, when they are cooked I leave them in the basket hooked up ( out of the oil ) for a few min's, with the lid down, I like my chips nice & brown!Www@FoodAQ@Com
I only use olive oil, when they are cooked I leave them in the basket hooked up ( out of the oil ) for a few min's, with the lid down, I like my chips nice & brown!Www@FoodAQ@Com
chip your potato, then place in boiling pan for 5 minutes, then remove!.
let cool and add to fryer when oil or fat is hot
the perfect crispy on the inside fluffy in the middle chip
regards x kitti xWww@FoodAQ@Com
let cool and add to fryer when oil or fat is hot
the perfect crispy on the inside fluffy in the middle chip
regards x kitti xWww@FoodAQ@Com
It really has to do with the starch/sugar content (age) of the potato!.
If you have the perfect potato, and the perfect oil (not new, but not old), you get the perfect chip!.Www@FoodAQ@Com
If you have the perfect potato, and the perfect oil (not new, but not old), you get the perfect chip!.Www@FoodAQ@Com
hey visit this web!! you will get YUMMMMMMY results believe me
http://www!.ufindus!.com/chippy
or
http://search!.yahoo!.com/search;_ylt=A0ge!.!.!.Www@FoodAQ@Com
http://www!.ufindus!.com/chippy
or
http://search!.yahoo!.com/search;_ylt=A0ge!.!.!.Www@FoodAQ@Com
Best potatoes are whites!.Boiling water over chips first and soak then fry at high temperature and lots of salt and vinegar,best to let my dad fry them his are the best ever !.Www@FoodAQ@Com
For the perfect chip, we go to the fish and chip shop down the road!.
There is no way to beat them!.Www@FoodAQ@Com
There is no way to beat them!.Www@FoodAQ@Com
Heston Blumenthal covered this in one of his programmes!.
Try looking it up;)Www@FoodAQ@Com
Try looking it up;)Www@FoodAQ@Com
cut your pot into nice size chips par boil them then fry in gosse fat lovelyWww@FoodAQ@Com