Topic: Restaurant/Takeaway style chips

[Malc.]

Try here, Malc.  Also well worth trying Polish "Pierrogi Ruskie" : little dim sum style dumplings stuffed with smalec : puts hairs on your chest !

I'm sure it does Phil that doesn't make it right! 

I'll give anything a go once though, well almost anything.

[Malc.]

Ensamaida's are quite similar to danish pastries dusted with icing sugar.

At least they look quite good, I could definitely chow down on one.

[spiceyokooko]

At least they look quite good, I could definitely chow down on one.

You and your visual appearance! You mean you fancy one of those a bit more than green tandoori?

[Malc.]

You and your visual appearance! You mean you fancy one of those a bit more than green tandoori?

Actually having seen the video and the well cooked tandoori version, given the choice i'd probably pick the tandoori chicken. Being very much a savoury person. 

[commis]

Hi
In my personal experience of TA chips. Buy a bag of the cheapest frozen chips from the cash and carry. Leave the bag on the side to partially defrost. Then deep fry as required.
Regards 

[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

Turned out extremely nice; my favourite method thus far.  Highly recommend.

I'd be grateful if someone else could try this and report back.  Seemed excellent to me, but to be fair I've only tried 2 or 3 different approaches.  For years I was just using McCain oven chips so my experience is limited.

[GazNicki]

Just to add to the chip recipes:

Slimmingworld Chips make great home-made chips that tend to go quite sweet depending which potato you use.

Peel and chip your potato's
Place into a strainer and the strainer into a bowl
Run cold water over the raw chips until the water runs clear - removing as much starch as possible
Place the raw chips into a pan of slightly salted boiled water and par boil - about 8-10 mins depending on chip size
Strain the water from the chips using a strainer
While still in the strainer, gently shake to rough up the edges - use a little rock salt to assist
Place the chips onto a baking tray and spray with fry light spray
Roast in the oven, shaking and spraying occasionally, until the chips turn brown and are soft in the middle.

The roasting stage is what gives the potato a more sweet taste rather than frying.


For Takeaway Style Fries
I find that the "Pomme Frites" which Lidl sell in large bags make the perfect takeaway style french fry. Absolutely stunning.

[natterjak]

A lot of these chip preparation methods (we can't call them recipes can we?) seem very fussy and long winded. Heston's being the epitome of this.

I've found that if you use a good floury variety such as Maris piper, King Edwards,
Etc then the following works really well and doesn't take an age.

- peel and cut into thick chips or wedges. No need to wash or soak
- deep fry at 160C for 4 mins
- microwave 800W full power for 2 mins
- leave to rest, uncovered for 5 mins
- deep fry 170C for 3 mins or your chosen shade of golden brown.
- drain on kitchen paper and season with salt and pepper

Whenever I follow this sequence I get nice crispy chips with soft middles.

[Geezah]

Yes, the double fry method always gives the best results.
I find leaving the skin on makes them a little sweeter too.

[Peripatetic Phil]

- peel and cut into thick chips or wedges. No need to wash or soak
- deep fry at 160C for 4 mins
- microwave 800W full power for 2 mins
- leave to rest, uncovered for 5 mins
- deep fry 170C for 3 mins or your chosen shade of golden brown.
- drain on kitchen paper and season with salt and pepper

And you don't call that fussy and long-winded ?!  My version :

• Peel
• Cut potatoes (Roosters or similar) into chip-thick slices
• Parboil
• Remove and cut slices into chips
• Fry
• Serve (with a side-order of Fray Bentos steak-and-kidney pie and mushy peas)

Wunderbar

** Phil.