How to make chip shop chips?
- Thread starter jamoor
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Soldato
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Out of potatos in a deep fat fryer with oil six weeks old that's cooked about 10,000 chips already 
Soldato
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Mmmm...fish and chips! Are they usually open on Sundays? Might get me some later...with lashings of vinegar. 
1/ Make sure you buy flourly potatos
2/ Set your deepf-fat frier to it's highest temp, 190 C usually
3/ How long they take depends on the water content of the chips
4/ Shake the basket every now and again or they'll stick together
5/ When they start to go golden lift the basket and let the oil drain for a minute
then stick them back in for 30 secs to a minute.
6/ Eat them by the fistfull
2/ Set your deepf-fat frier to it's highest temp, 190 C usually
3/ How long they take depends on the water content of the chips
4/ Shake the basket every now and again or they'll stick together
5/ When they start to go golden lift the basket and let the oil drain for a minute
then stick them back in for 30 secs to a minute.
6/ Eat them by the fistfull
Use real potatoes like King Edwards. Peel them and chip them Fat.
Make sure your fat is as hot as you can safely get it and sling 1 chip in. If the fat don't go mental it's not hot enouth and wait. Try again, once you get the mental reaction then put chips in carefully.
Leave them to go mental and only move basket about once or twice don't go stirring or messing with them.
Open a newspaper centre spread, take chips out shake like a mad man and Throw them on the newspaper, kitchen towel if you are a Wooooss.
Then cover them in Vinegar and Salt.
Good chips don't need anything more than Salt and Vinegar on them. Any chips that need ketchup are crap.
Make sure your fat is as hot as you can safely get it and sling 1 chip in. If the fat don't go mental it's not hot enouth and wait. Try again, once you get the mental reaction then put chips in carefully.
Leave them to go mental and only move basket about once or twice don't go stirring or messing with them.
Open a newspaper centre spread, take chips out shake like a mad man and Throw them on the newspaper, kitchen towel if you are a Wooooss.
Then cover them in Vinegar and Salt.
Good chips don't need anything more than Salt and Vinegar on them. Any chips that need ketchup are crap.
Caporegime
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- 8 Jan 2004
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- Rutland
Mujja said:You make just as good or IMO better chips at home.
We use the frozen McCain Home Fries. They're not too bad in the oven but you need to deep fry them to get the best result. Nice, hot and crispy
The Aunt Betties ones arent bad at all either, they not as good as chip shop chips but they're close enough and a lot better for you.
Associate
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- 5 Jun 2004
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as someone said above, dripping makes the best chips.
all oven chips, regardless of what brand (mccains is one of the worst culprits) have that distinct empty dry kind of taste that you know for definite that they were oven cooked and as a result, inferior in every way.
if your fresh-from-the-fast-food-place chips are only tasty at the beginning but taste horrible after they have been reheated several hours later, then you know that they are the real good stuff
if your fresh-from-the-fast-food-place chips are only tasty at the beginning but taste horrible after they have been reheated several hours later, then you know that they are the real good stuff
singist said:
Aye it gives a different taste. Most chippys up north will use beef dripping, most down south use oil.
Our shops in Huddersfield and Skipton used beef dripping but in our Durham shops, customers have the choice of whether they want dripping or oil chips.
Due to the high volume of orders we 'rumble' the potatoes in a rumbler, which takes off all the skin and then bucket loads are put into a chipper which gives you your chunky chip shape. Then it's just a matter of chucking into a pan at high temperature.
