The perfect chip

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dtaai-maai
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The perfect chip

Post by dtaai-maai » Tue Feb 27, 2018 3:26 am

I can't abide those stringy little French fries that come with a MacDonalds or KFC. I spent a lot of time and effort trying to create the perfect chip during my years in Thailand, and failed miserably.

Having returned to the UK, I've discovered that it's as simple as the choice of potato - maris piper, parboiled, then cooked on medium-low heat for about 15 mins, then higher heat for 5 mins, and you have the perfect chip, crisp on the outside and fluffy on the inside.
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J.J.B.
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Re: The perfect chip

Post by J.J.B. » Tue Feb 27, 2018 5:00 am

If you don’t want to parboil, you can dry the potatoes with some kitchen towel. I made potato wedges this evening - with Maris Piper, of course - and after drying them gave them a thin but all-over coating of olive oil. 30 minutes at 180°C with some fresh rosemary to give a classic al forno recipe.

Drying individually would be a faff for chips and large quantities of wedges but it’s OK for two. The theory is that since oil floats on water you want to ensure the potato surface is dry so the oil sticks to it and you need just a thin coat. The choice of potato is key, as you say.

Hope you’re keeping warm and snug from the ‘beast from the east’ :cheers:
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Re: The perfect chip

Post by Takiap » Tue Feb 27, 2018 6:44 am

DM, only a bad workman blames his tools, or in this case, his potatoes. :duck:

Seriously though, the chips I make are as good as I have ever had, including during my 10+ years in the UK, and I make them with whichever potatoes are available. Perhaps, over time, I have just learned how to pull it off with the potatoes you get across here.


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Re: The perfect chip

Post by oakdale160 » Tue Feb 27, 2018 6:57 am

I remember mine.I had hit my second into the long grass on the left side of the 18th green. The grass was long, thick and wet. I took my sand wedge and my only thought was to get through the ball and not let the grass grab my club. I took my time, slow back, firmly into and through the ball--it popped out, onto the green, two bounces, hit the pin and dropped--The perfect chip.

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Re: The perfect chip

Post by lindosfan1 » Tue Feb 27, 2018 7:04 am

When I lived in Greece my daughter and her family came to stay. They reckoned my chips were the best ever. The secret pure olive oil straight from the crusher, superb.
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Re: The perfect chip

Post by Dannie Boy » Tue Feb 27, 2018 9:01 am

lindosfan1 wrote:
Tue Feb 27, 2018 7:04 am
When I lived in Greece my daughter and her family came to stay. They reckoned my chips were the best ever. The secret pure olive oil straight from the crusher, superb.
In the UK, the traditional way (and some would say best way) is to cook the chips in beef dripping - might not be good for the arteries but very good for the taste buds. I can remember as a child going to our local fish and chip shop where the frying range was coal fired and the two sisters that ran the place used dripping - I’m sure I can remember them going from throwing a bucket of coal into the fire box, dipping the fish in batter and frying, without a thought of washing their hands in between, oh and wrapped in yesterday’s Daily Mirror - perfect!!

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Re: The perfect chip

Post by HHTel » Tue Feb 27, 2018 10:11 am

I've used the 'triple cooked' method here. Seems to work with any potatoes. A bit of messing about but freezing after the second 'cook' can build a supply in the freezer that can be used at any time with good results.

Just one of the methods:

http://www.redonline.co.uk/food/recipes ... oked-chips

christopher1
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Re: The perfect chip

Post by christopher1 » Wed Mar 07, 2018 11:33 am

Watched a programme once on 'the perfect chip.'

'Guy peeled his potatoes, cut them into chips and then placed them in the microwave on full heat for 3 minutes...then into the fryer.

Never done this as I don't have a microwave!

PS. If anyone does it, please let me know how they turned out. Cheers, Chris. :D

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Re: The perfect chip

Post by Khundon1975 » Wed Mar 07, 2018 6:59 pm

I think I have posted this a few years ago, but hey ho, glad to do it again.
Love doing chunky chips in cold, yes cold olive oil. Just pop them in the cold oil, let it come up to the heat and cook until golden brown.
I know this method is counter intuitive, but it works brilliantly.
We also cook them the traditional way, but use Duck fat. Hate using veg or palm oil.
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