Topic: Restaurant/Takeaway style chips

[StoneCut]

While not exactly a recipe for "chips", I personally learned a lot from this really elaborate article about french fries:
http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html
There's a recipe link included underneath the top image, but I think that reading the article might provide a few "aha" moments for anyone interested in frying potatoes.

[daveeb]

Being a bit "Anal" as Iam when it comes to copying fast food (I make F&Bennys style pizza/garlic bread, authentic egg fried rice, very near doner kebab meat, McD`s hamburgers and kfc fillet burgers not to mention wasting most of my adult life away perfecting chicken madras and keema pilau) I will be investigating the indian style chip to the max...

However, this last post by stonecut was excellent - maybe not for my indian chips but defo for fries

If anyone has any more "secret" recipe givaways please feel free to share as Im always trying to copy something!

[failsafe]

What, not even any opium dens ?  I am devastated.  All these years avidly devouring Sax Rohmer wasted.  How could they ruin the neighbourhood so ?!

 try poppy seeds as a mix  ;D
failsafe

[Peripatetic Phil]

try poppy seeds as a mix  ;D

I just hope I am never raided by the boys in blue : my store cupboard has /far/ more poppy seeds than any reasonable home baker could ever need ...

** Phil.

[uclown2002]

I normally double fry my chips, putting them in the fridge between fries for a minimum of 30 mins.  I heard they are good for 1 or 2 days in the fridge before the second fry.

If I followed, how should I store the chips in the fridge?  Sealed container?  Covered in a liquid?

Can't find any answers by googling.

[StoneCut]

I follow the technique outlined in the "A Hamburger Today" post I linked to earlier in this thread and get excellent results.

Basically, the whole post just duplicates a process a company that makes french fries called "Simplot" apparently patented (to the best of my knowledge):
1. Cook the pre-cut and thoroughly washed (remove all starch you can) french fries in water for about 10 minutes (or until thoroughly cooked). By adding just a tad of vinegar to the water (see recipe from that article), the french fries will get sort of a skin which will prevent them from going mushy. This the first key.
2. Let these cooked potatoes cool and dry on a wire rack (gets rid of all the water)
3. Do an initial first fry of the french fries. For the really skinny McDonald's style french fries that's about 50-60 seconds at 200

[uclown2002]

Tried the heston method but it didn't work too well.  His boiling method states that they are cooked until nearly falling apart.  I did use vinegar like you suggested though. Consequently they seemed to be overcooked after the frying stages.  They tasted oily as well but perhaps I didn't let them dry on kitchen towel long enough.

I'll try your method next time.

[uclown2002]

Stumbled upon this link so I'll give this method a go tonight.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips

[sp]

in Newcastle we get chunky chipped potatoes a lot of the time which are obviously roasted and go quite sweet.

could be worth a try...

[Tommy Timebomb]

So I take it this means you can make your own frozen chips? Can they be kept for 6 weeks and still taste ok I wonder.
I may have to give this a go at some point.