I had filet steak last night, with field mushroom, spring onion and chips, and decided to repeat my earlier experiment of pre-boiling (rather than pre-low-temperature-frying) the chips, and I have to say, it was a resounding success. I cut four medium-sized Roosters into four slices, then each outside slice into two and each inner slice into three, giving ten chips / potato, and par-boiled them until the outside had softened but there was sufficient strength in the inside for the chips to remain whole when gently handled, then drained them in the deep-fryer chip sieve and deep-fried them at 190C in four separate dunkings, allowing the oil to return to 190C each time before putting them back. They were absolutely delicious, beautifully crisp on the outside and powdery-soft in the middle, and I ate all 40 : twice my normal chip intake !
** Phil.
Topic: Chips (read 2,113 times)
