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dripping fried chips?
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How do you cook chips in dripping, pork or beef? Does anyone know?
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You need a chip pan with a basket, heat the dripping on a medium heat and cook the chips until soft, lift the basket out of the pan and turn the heat up to full until there is a faint blue smoke coming from the dripping, put the chips back in the pan for a few seconds to brown and slightly crisp.
My granny taught me this method and she was a Lancastrian, the home of great chips, this is a secret that I now pass to you mr. piper and must be kept secret, you must tell no one.
My granny taught me this method and she was a Lancastrian, the home of great chips, this is a secret that I now pass to you mr. piper and must be kept secret, you must tell no one.
I always try to use Maris Pipers or King Edwards too. However, I use vegetable oil to make mine (though always beef dripping for roast potatoes).
I once had some absolutely fantastic chips cooked in goose fat (in a pub in Wells) but you'd need an awful lot of that (and it's expensive) to fill my deep fat fryer.
Agree with kev - real chips are cooked twice. Don't have my favourite recipe to hand at the moment but the potatoes should be cut quite thick, about 1cm to half an inch. Fry gently until soft and then drain well. It's OK to do several batches like this well ahead of time. Finally heat fat/oil until it is very hot and cook chips until crisp and golden . Don't try to cook too many at once as the second cooking is very quick.
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