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albaqwerty | 14:44 Fri 16th Jun 2017 | ChatterBank
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straight or crinkle?
real spuds or frozen?
Oven or deep fried?

Anyone have any preferences?

Being nosy again :-D
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I actually like all those mentioned but for sheer ease and simplicity I go for oven chips.
The only ones I don't care for are the microwave variety.
I suggest fans of oven chips try Albert Bartlett Rooster Homestyle Chips

Miles nicer than Aunt Bessie's - and potatoes are grown in UK, not Poland like Auntie Bs
I tend to use oven done chips, I prefer the crinkly ones.
Very rarely eat chips but if I do I like homemade shallow fried chips like my late grandmother used to make.
Crinkle cut chips hold more fat as they have a bigger holding surface. Straight are better for you.
I use straight oven chips cooked in my actifryer with no extra oil. They are the best chips ever.
Oven and a massive Albert Bartlett fan too. If I cam’t get them, I don’t bother.
I'm glad those hideous deep-fat chip fryers are no longer around. I thought they looked evil with all that spitting fat and greasy steam.

Mind, that's better than one ex-boyfriend who used a big pan and strainer filled with lard which was melted, and resolidified after each cooking. I don't know many times he'd reused the fat, but it looked horrendous. I only eat oven chips now, or chippy chips.
He even brought the hideous pan with the same lard in it when he moved in with me.
Chip shop chips are a wet soggy mess, they cook them at too low a temperature. They can be massively improved by getting them home and refrying them in your chip fryer set to maximum temperature 185 Deg !
They are a very expensive wet, soggy mess. If I fancy fish and chips I will just buy the fish from the chippy and have it with some oven-cooked chips.
You can make your own triple cooked chips in batches and freeze them before the final 'brown'. Use Maris Piper potatoes , nothing else comes close!
Cut them to the same size 1/4 inch/ 6 mm Sq , par boil for 2 to 3 mins, cool and dry them, then 'blanch' in a deep fat fryer at 150 deg. You can then drain and freeze them at this stage.
Finally 'brown' them at 185 deg as hot as you can get the fryer !
Result will be perfect chips crisp on the outside but soft on the inside!
As I said 'browning' chip shop chips at 185 deg is almost as good !

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