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Old 23-04-2009, 19:21
Rossall
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160c for 15 mins. Then left to stand and oil up to 185c. Back in for 5-10 mins until golden.

Has anyone got any improvements on that?
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Old 23-04-2009, 19:45
LQS
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Yup... get an actifry. Cut chips, add tablespoon of oil, set timer for 40 minutes = perfect chips
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Old 23-04-2009, 19:53
degsyhufc
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Chip (wash and leave to steep if desired) and put in a microwaveble dish with a tablespoon of water and cook for 3-4 mins (depending on amount) to par cook them. Remove and shake to drain and fluff them up slightly.

Deep fry in beef dripping at around 180/190 until coloured to your liking.
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Old 23-04-2009, 22:15
holidaynumpty
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Blanch in oil 140c until soft but not coloured. Lift out and up the oil to 180c. Then it only takes a couple of mins to colour and crisp.
Really depends on the variety of potato..recently OH bought some white ones instead of our usual Kerr Pink and they went an awful dark brown while still hard in the middle.
I think Maris Piper are best for chips.
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Old 24-04-2009, 09:41
ecco66
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Yup... get an actifry. Cut chips, add tablespoon of oil, set timer for 40 minutes = perfect chips
Yes indeedy, an Actifry is the way to go!
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Old 24-04-2009, 09:47
Powervator
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Cut the Maris Pipers as equally as possible.
Blanche for about 4-5 minutes in boiling salted water.
Deep Fry in vegetable oil for about 8 Minutes until a dull brown.
Wait 5 minutes.
Fry again until a golden brown.
EAT!
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Old 24-04-2009, 10:29
Rossall
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Maris Pipers are currently £1 for a 2.5KG bag at Asda..

I think my next effort will be 160c for about 10-15 mins and back in at 190c until golden. (I think the temperature setting on my fryer may be reading high though so in reality it may be more like 150/180)
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Old 24-04-2009, 10:42
ardwark
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The completely effortless actifry
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Old 24-04-2009, 12:03
Rossall
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The completely effortless actifry
How is it less effort than lowering a basket into a deep fat fryer?
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Old 24-04-2009, 12:15
LQS
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How is it less effort than lowering a basket into a deep fat fryer?
Less effort to burn the calories off afterwards, at less than 3% fat per portion !
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Old 24-04-2009, 12:28
jmclaugh
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Not low fat but a chip pan and lard.
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Old 24-04-2009, 23:27
Miriams Sister
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In a deep-fat fryer with Crisp and Dry vegetable oil for 9 minutes. Our local fruit shop Maris Piper are better than Asda ones, which tend to be a bit soft in the middle and dark on the outside.
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Old 25-04-2009, 07:50
Quickblood
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I love my actifry but I use it for it's convenience and less fat than it actually producing perfect chips. Put in the wrong type of potato and it has a habit of pulverising many of them and they don't crisp up enough.

You just can't beat deep frying. Experiment with different potatoes cause although Everyone seems to recommend Maris Piper, King Edwards etc I find that the cheapest ones from one of my local Morrisons produces the best results.
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Old 25-04-2009, 10:05
unkdysfunk
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Muddy maris pipers from my local fruit n veg shop. Peel cut in to big chunky chips, boil for about 5-8 minutes then I put them on a tray and put them in the fridge for 10 minutes. Heat my oil up to between 2-3 on my hob, fry for 6 mins then take them out, turn the oil up to 4 and put the chips in until golden and crispy.

Sprinkle with Vinegar and seasalt with seaweed in it.
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Old 25-04-2009, 11:36
jabegy
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I haven't got an Actifry (never heard of them actually !) or a deep fat fryer. I use a chip pan with vegetable oil (rapeseed usually, or sunflower) It all depends on what type of potato you use. I think Maris Piper are the best, I just fry them for a bit, lift them out to drain on kitchen paper, then heat the oil up really high and pop the chips back in, they always come up nice and crispy on the outside and soft on the inside. The oil has to be fresh though.
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Old 25-04-2009, 16:16
Rossall
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I've just done some at 160c for about 13 mins. Then 190c for about 5 mins.

Perfecto, chippy quality chips and that was just using Asda Smartprice spuds and Rapeseed oil.
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Old 25-04-2009, 17:30
degsyhufc
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Just had some great chips. Put the frier on about 150 (not too sure as all the marking are rubbed off).
Grabbed a medium size potato and chunked it up with the skin on. Like short fat stubby chips.
Put them in the frier until they were browned (no par boiling). They were lovely. Just cooked inside and still firm. I'll have to double check the potato type as it worked very well.
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Old 25-04-2009, 17:52
Hutchy_Muse
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Get up, walk to local chippy, pay, DONE!
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Old 25-04-2009, 19:54
indianwells
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No question about it, chips HAVE to be cooked twice.

Although, as Hutchy_Muse says, sometimes only Chippy chips will do!
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Old 25-04-2009, 20:26
Orangemaid
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I buy the McCain frozen chips..@ 200 degrees for around half an hour..They are nice and crispy..Nice with me lasagne
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Old 25-04-2009, 20:38
Rossall
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Get up, walk to local chippy, pay, DONE!
Or in my case.

Get up, walk 2 miles to local chippy, walk 2 miles back, eat cold chips.
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Old 25-04-2009, 20:48
Orangemaid
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Or in my case.

Get up, walk 2 miles to local chippy, walk 2 miles back, eat cold chips.
Eat them on way home..i do that ,,i get a cone of chips and eat em walking home...
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Old 27-04-2009, 12:35
shazzyfizz
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Yes indeedy, an Actifry is the way to go!
I was tempted but then I saw the feature on Watchdog reporting that the Actifry was spontaneously bursting into flames

I wasn't keen after that!
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Old 27-04-2009, 12:55
LQS
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I was tempted but then I saw the feature on Watchdog reporting that the Actifry was spontaneously bursting into flames

I wasn't keen after that!
Bet there are far more chip pan fires every year !
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Old 27-04-2009, 13:34
shazzyfizz
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Bet there are far more chip pan fires every year !
I got rid of my deep fat frier about 15 years ago for health reasons. I make my own oven chips now - probably not as nice but my partner has heart disease so conventional deep fried food is a no no!
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