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Answers: Hi Folks, a light hearted but stodgy question.

I hear of all manner of methods, to produce different types of chips.

Ok, as I am not a great fan of "French Fries" from chicken and burger jobs, but being more a Brit chippy shop style, I do thus. :

Nice big chip-shaped jobs in boiling salted water for a while to soften them up a bit

Dry, and plung into goose fat or lard for a while until golden

Put the heat up to danger point, and deep fat flash fry them to get a slighty crispy outside.

Sprinkle with a small dash of salt & a light splash of malt vinegar

There must be thousands of ways towards making chips.

These soggy limp jobs are no good, nor are some crispy sticks.

And what about wedges coated in fine herby stuff ?

All notions thankfully received.

Bob

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Some fish & chip shops serve horrible chips, they're mushy and soft, cling together and just not appetising. The solution with all potatoes is to ALWAYS rinse thoroughly first in water to remove any starch which a lot of chippy's don't do. The results are much better and if I ever run a chip shop I would not deep fry chips unless they were washed first. The customers would definately return for more.

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I think i've invented the perfect potato chip, however, I'm having problems running my PC since I installed it!

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Introduction
These thin, crispy fries are irresistible. If they're cut thin enough, they can be fried once to a golden crispness. For frying thicker cuts

Instructions

Things You'll Need
tongs
potatoes
long cooking forks
peanut oil
deep-frying thermometers
Steps

1st Step OnePeel the potatoes and use a sharp kitchen knife or mandoline to cut them into thin strips about 1/16 inch thick. They should all be roughly the same size: no thicker than a strand of cooked spaghetti.

2nd Step TwoBlot the potatoes dry with a clean linen kitchen towel or a generous number of paper towels. Be thorough.

3rd Step ThreePour 1 inch peanut oil into a 10-inch skillet. Clip the deep-fry thermometer to the rim of the skillet and submerge the tip in the oil.

4th Step FourHeat the oil over medium heat to 300 degrees F.

5th Step FiveAdd 2 c. potatoes and stir them with a long cooking fork to prevent them from sticking together. The oil will bubble rapidly, so be careful.

6th Step SixNote that the oil temperature will drop at first, then begin to rise. When it reaches 350 degrees, pull out a few pieces, let them cool and taste them. They should need only a minute or two longer.

7th Step SevenDon't let the temperature of the oil exceed 375 degrees.

8th Step EightWhen the fries are cooked and golden brown (continue to remove, cool and taste to be sure), remove them all with a skimmer and blot dry on a generous amount of clean paper towels.

9th Step NineRepeat with other batches by allowing the oil temperature to drop back to 300 degrees.

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