How do you make your Chips taste like the chips out of fish n chips shops?!
Answers: None of the mainstream or even home made from potatoes taste like em, what do you goto do?
I am a former chef and the potatos have alot to do with it and like chip shops, you have do a double cooking the first is slow low heat blanching, at 100 d C (300 d F) for 5-7 minutes, and then allow to cool as the fat is raise to 190 -200 f C (375-400 d F) until done to texture and browness you desire.
And evenly cut are important to, chips of different size cook at a different rate, and remember to the fat or oil they use has some effect on them too. It may sound funny but older oil has more flavour.
So if you do this and cook them twice, you can reseasonably make a similar product, do forget the malt vinegar, or the curry sauce, here is Canada we have a few places that can make a good product, smaller places not the chain types.
Sprinkle vinegar on them.
probably fry them in low grade quality oil, or in the same oil that the fish was fried in.......
make shore you slice them as thin as possible fresh oil is always good ,i wood not put to many at one time in the oil take them out half way done frie your second badge take them out put your firstone back to golden brown take out salt and enjoy vinegar is opptianal
Most chips (or fries) are actually cooked twice. I fry mine at a lower temp to cook the inside and then I fry at a higher temp to crisp the outside. Then add decent salt and malt vinegar...
Chips are cooked in the same oil as is the fish, so batter up some haddock and drop them in first. Also, don't forget the apple cider vinegar!
The tradition is to skin them and fry them the same day, with an option of pre-steaming them until soft. Street vendors could respond to a customer faster if the chips were already mostly cooked by steaming them. The absorption of oil was less.
There is also a new cooking guideline this week about cooking potatoes in oil in order to minimize the creation of carcinogens while cooking. They state the necessity to immediately removing the entire set of potato chips from the fryer - no little shards or crumblies shall remain after the session of cooking. Temperature is critical, with a desire to supremely regulate the temperature and to avoid spikes in heat. No chips will remain in the oil long enough to get more than a golden color - no browns are permitted on the product.
Point is, if you are cooking these on the stove, they recommend you get a thermometer with a clip to leave monitoring the oil during the entire cooking cycle. Know the recommended temperature to cook chips in the oil of choice, and watch it like a hawk to assure it is correct.
The sadness is that unless your local store is using pure peanut oil, then they are traditionally using cheaper oils you should not let get near your arteries.