Best way to cook chips?

TheLegendOfMart · 28 Jul 2014 at 18:02

I know, I know. Silly question but I am one of those who "cooks" by putting frozen food in the microwave and ends up either screwing up or burning food I make from ingredients.

What is the best way to cook chips made from spuds, every time I try they end up really soggy and if I try and crisp them up by turning heat up they just burn and are still soggy in the deep fat fryer with variable temps.

I use maris pipers and I wash as much starch as I can out of them, where am I going wrong?

Raymond Lin · 28 Jul 2014 at 18:04

You need to deep fry them at least twice.

Do it once, drain oil and let it cool.

Second time will make it crispy.

Some restaurant even do it 3 times.

davido_labido · 28 Jul 2014 at 18:04

cook at around 130c, for around 10 mins, leave them for as long as you can (hours rather than minutes) then cook at 190c for around 5 - 10 mins...

chips will be beautiful

TheLegendOfMart · 28 Jul 2014 at 18:09

Awesome thanks.

Haircut · 28 Jul 2014 at 18:46

This way: http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html

The boiling in vinegared water makes a massive difference. If I want proper chips I'll do them this way.

Glaucus · 28 Jul 2014 at 18:48

Triple cook. In beef dripping.

http://www.channel4.com/programmes/how-to-cook-like-heston/articles/all/triple-cooked-chips-recipe

davido_labido · 28 Jul 2014 at 19:01

Haircut said:
This way: http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html

The boiling in vinegared water makes a massive difference. If I want proper chips I'll do them this way.

they are not proper chips.... thin things??! pah...

imb4tman · 28 Jul 2014 at 19:25

Make sure to soak them in water for at least half hour before any cooking or they will darken and taste sweet.

Haircut · 28 Jul 2014 at 19:55

davido_labido said:
they are not proper chips.... thin things??! pah...

You don't have to make them thin.
I've used the technique to cook proper sized chips.

pitchfork · 29 Jul 2014 at 08:04

Triple cooking in beef dripping or goose fat.

Or for when you can't be arsed triple cooking just double fry - 130c for 15 minutes then remove and fry at 170-180c until they crisp up nicely. Use floury potatoes and soak in cold water before frying to remove starch.

oli collett · 29 Jul 2014 at 09:37

http://www.cookingissues.com/2010/05/12/the-quest-for-french-fry-supremacy-2-blanching-armageddon/

Ranger07 · 29 Jul 2014 at 09:47

Had some really nice chips (pommes fites) in France a few weeks back, cooked in duck fat.

I've since discovered that a deep fat fryer can take duck fat so I'm going to give it a bash, I'll use the twice fry method after soaking in water an rinsing.

Probably have them with a nice bit of fillet steak cooked 'A point'

TheLegendOfMart · 29 Jul 2014 at 15:22

I tried the cooking for 10 mins at 130c and then crisping them up at high temps later, was cooking a meal for my dad and he is a fussy beggar when it comes to food and they passed the dad test so thumbs up, thanks everyone.

Flying_Hellfish · 29 Jul 2014 at 15:53

Haircut said:
You don't have to make them thin.
I've used the technique to cook proper sized chips.

+1 have tried this method with real chips and works a treat.. you can freeze them between fryings too if you've got a large batch of spuds at hand

f00b4r · 29 Jul 2014 at 22:03

http://www.chefsteps.com/activities/thick-cut-french-fries

From the guy who was the development chef at the Fat Duck, it has a bit more refinement than the usual triple cooked chips recipe (they are usually dumbed down).
Incidentally I have used Chris' suggestion in the comments for roast potatoes before (well actually a very similar riff posted on SVKitchen) and SWMBO still says they are the best roast potatoes she has ever had

oli collett · 29 Jul 2014 at 22:18

f00b4r said:
http://www.chefsteps.com/activities/thick-cut-french-fries

From the guy who was the development chef at the Fat Duck, it has a bit more refinement than the usual triple cooked chips recipe (they are usually dumbed down).
Incidentally I have used Chris' suggestion in the comments for roast potatoes before (well actually a very similar riff posted on SVKitchen) and SWMBO still says they are the best roast potatoes she has ever had

Might be worth trying that but blanching with pectinex ultra sp-l as per the cooking issues recipe, not sure they'll get much better than that though!

kaka4200 · 30 Jul 2014 at 18:51

Make sure ur oil is really hot before u put it in, and dont something on top of it. Let the steam escape. This should do the trick