Guest pelmetman Posted August 11, 2011 Share Posted August 11, 2011 As a connoisseur of the humble fried chip, to my belly the "Maris Piper" being the holy grail of chips:D New potatoes used at this time of year produce pretty naff chips, I have discovered "Charlottes" to be a worthy substitute, twice cooked of course, they make an excellent chip;-) There you go I've thrown down the gauntlet...................Prove me wrong:D This should start a proper riot:-) Link to comment Share on other sites More sharing options...
nowtelse2do Posted August 11, 2011 Share Posted August 11, 2011 Eve makes mine, don't know any Charlotte *-) is she your maid. Dave Link to comment Share on other sites More sharing options...
soarer Posted August 11, 2011 Share Posted August 11, 2011 i was banned from chips until i discovered the actifry :-D Link to comment Share on other sites More sharing options...
Tony Jones Posted August 11, 2011 Share Posted August 11, 2011 Thank goodness! I thought this was going to be another of those awful technical threads about doing electronic things to your van! Now THIS I know something about. Exactly what kind of spuds you use isn't crucial, as long as they're good examples of their kind with no 'orrible black bits. What really matters is how you cook them. I use an electric deep-fat fryer, but only because it's easier to keep clean - purists would probably insist on a chip-pan on the stove top, but each ot their own. Slice the chips thick & chunky - taste better, and would you believe it's healthier AS WELL! How rare is that? Apparently it's about the volume of potato and the surface area exposed to the fat. Plenty of decent oil - we used to use beef dripping, but trying to be healthy these days so we use sunflower oil. Still tastes good. Heat it to the minimum temp first - around 130 or 140 - and cook the chips in it with no lid, until they're really soft - could be anything up to 20 mins. Then take them out while you blast the temp up to whatever the max is on your machine, so that when you lower them back in they bubble and hiss like mad. You'll only need them in for a minute this time, until they're golden brown and crispy. Shake the basket, and drain them by standing the basket on a piece of kitchen roll for a few moments, then serve onto warm plates. Make sure you've got the bread and butter ready (for chip butties of course!) by the time you serve them, add salt and vinegar and you have a meal fit for a king! Link to comment Share on other sites More sharing options...
Guest pelmetman Posted August 11, 2011 Share Posted August 11, 2011 Tony Jones - 2011-08-11 5:36 PM Now THIS I know something about.Exactly what kind of spuds you use isn't crucial Isn't Crucial........ISN'T CRUCIAL8-)...............I new this thread would be trouble*-)........I know your a man of God Tony, but that statement is sacrilege to us seekers of the perfect chip............Not only that, what about the cooling period between the first and the second fry;-) Link to comment Share on other sites More sharing options...
nowtelse2do Posted August 11, 2011 Share Posted August 11, 2011 Watch it Tony, the teachers are around again :D :D Can't beat them fried in lard, but that's not allowed nowadays :-( and don't mention salt neither, and what about vinegar (Acetic Acid) 8-) Oh sod it, get them down (lol) Chips I mean. Dave Link to comment Share on other sites More sharing options...
Guest pelmetman Posted August 11, 2011 Share Posted August 11, 2011 nowtelse2do - 2011-08-11 6:26 PMWatch it Tony, the teachers are around again :D :D Can't beat them fried in lard, but that's not allowed nowadays :-( and don't mention salt neither, and what about vinegar (Acetic Acid) 8-) Oh sod it, get them down (lol) Chips I mean.Dave Don't you start............I might not know nuffink..........but chips is in my blood:D.............well according to my doctor anyway8-).............and LARD......YUK:D Link to comment Share on other sites More sharing options...
nowtelse2do Posted August 11, 2011 Share Posted August 11, 2011 pelmetman - 2011-08-11 6:32 PM nowtelse2do - 2011-08-11 6:26 PM............and LARD......YUK:D Eastern softy :-> When I was a kid I loved watching the man chipping the potato's at our local chippy, he was so fast I was waiting for him to chop his fingers off. After I learned a bit about the French revolution my mind use to wander back to him and I would think that he would have been a great executioner. Then again maybe not, he always missed his fingers :D :D Dave Link to comment Share on other sites More sharing options...
Tony Jones Posted August 11, 2011 Share Posted August 11, 2011 pelmetman - 2011-08-11 6:05 PM Not only that, what about the cooling period between the first and the second fry;-) Just happens to be the precise time it takes for the oil to get up to full blast. nowtelse2do Watch it Tony, the teachers are around again Can't beat them fried in lard, but that's not allowed nowadays Now, now, no need to get THAT cross with teachers! Is it me, or are there too many Daves on this thread? That young Mr Newell will be "chipping in" next! Link to comment Share on other sites More sharing options...
Guest pelmetman Posted August 11, 2011 Share Posted August 11, 2011 Tony Jones - 2011-08-11 7:16 PMThat young Mr Newell will be "chipping in" next
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