Posted by
blueyonder
19 yrs ago
have been trying for years but always soggy,in uk no problem, any advice on what type of oil to use etc, i think i have tried every oil on th market thanks
Please support our advertisers:
Deep fry them 95% until done. Remove from oil, allow oil to drip off and the chips to cool close to room temp. I then dump them back into the boiling oil for about a minute. They crisp up right away, and take on a lovely golden color.
Please support our advertisers:
Yup, you need to double fry them using a high burning-point oil. Heston Blumenthal posted a very thorough step-by-step method (I think I saw it in The Times online) a while back, which is foolproof - you might want to Google it. Also, you might find more ideas in the Recipes & Food forum. Personally, I can't be bothered with making my own chipsthese days and on the few occasions I have them at home I buy good quality frozen, part-cooked ones as they turn out crunchy and crispy every time with zero effort.
Please support our advertisers:
Everyone has their own technique, but here is mine. Its not so much about the oil, but the cooking technique.
After frying them until soft & golden, drain on paper towel. Then spread on oven tray and place in a hot oven for 10 minutes or so, until desired crispyness is achieved. Easy, and never fails!
Please support our advertisers:
I should add that it is more likely to be the type of pototo you are using rather than the oil. Try potatoes with a high starch content, like russets. They bake well, are the best for making chips, and yield light and fluffy mashed potatoes. Check out types of potatoes on the Net.
As for the oil, any oil with a high burning point like Canola, Corn Oil, Crisco (but obvioulsy not olive oil) should do the trick.
Please support our advertisers:
You must be logged in to be able to reply.
Login now
Copy Link
Facebook
Gmail
Mail