Making chips

Merlin5

Merlin5

Merlin5

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Joined
17 Aug 2009
Posts
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Finchley, London
I was considering buying a fryer but I'm not sure if I'll bother as it's messy, smelly (although I do have a cooker hood with 3 speed fan and also a separate kitchen extractor fan which would help) and too time consuming making chips. But I remember a mate years ago making home made chips and they were out of this world, better than chips I've tasted from a fish n chip shop (which are nice but not crispy) or any restaurant.

Anyway, there's two videos I found, the second of which would no doubt make the better tasting chips. But maybe the chips in the first vid might be crispier? What do you think of these methods? The first method is much faster and less fussy and the chips look quite nice. She doesn't seem to talk about drying them like he does in the second video.




 
They are the best, but they do take a while.
Double cook if not much time, Heatons if you have all day.


As for fryer, get one with draining tap and there's ones with a odour filter thing that reduces smell apparently, never tried one of those, I have bog standard and removing oil is a right pitta. They do stink the house out.

Something like this looks ideal, again never used one of these all signing all dancing ones
http://www.currys.co.uk/gbuk/delong...-81d5-a25372d2e3d7&istItemId=mrqmram&istBid=t
 
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I've done the triple cooked chips before and wow they are good! Best I've tasted, but it does take a while and a bit of a faff. Definitely try it though when you have time to, because they taste great!
 
Actifry? 1 tblspoon of oil drizzled on the chips then turn it on and its like they have been deep fried about 30 mins later or so. Or so it suppose to. Quite expensive tho at around 90 quid and they have had a lot of design issues iirc. But if it works then its a great low fat way to have fried chips with a tiny amount of oil.
 
I find the best way is to fry them (I just use a pan with oil in, I'd get a fryer though, they're dead cheap nowadays!) at 180 for 10mins and then out and dry them and back in at 210 for 5-6mins and they're great!
 
I adore the chips from my actifry especially if you get mcain american seasoned french frys and add a bit of oil and some onion rings they taste amazing :D
 
Thanks Glaucus. The draining tap and odour filter on that Delonghi coolzone is perfect, it's not expensive, and Delonghi is a sound brand. However, I've just read the Heston recipe and the guy says "When it comes to frying I use a deep saucepan filled a third with oil; I’ve owned two deep fat fryers in the past. One just plain stank, the other melted." So I might as well use a saucepan.

My biggest saucepan is 8" x 3.5". Will that do for chips or should I get a bigger one?
It's fine for when fry falafels, but maybe it's not deep enough for chips.

Where can I get a probe or sugar thermometer that would show me when my oil is 130c and 180c?

Why does step 5 of the recipe say 'bake on the tray'?






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I have a Magimix deep fryer, it must be about 15 years old - now and again clean the whole thing out with caustic soda, then rinse off. It does make the place smell like a chippy, so I use it outside on an extension lead. Very safe I'm sure... but it is awesome, keeps the oil clean for ages and when it's done - chuck it down the neighbour's drain!
 
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