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Perfect Chips |
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#1 |
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Forum Member
Join Date: Nov 2008
Posts: 9,433
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Perfect Chips
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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#2 |
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Forum Member
Join Date: May 2008
Posts: 4,280
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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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#3 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#4 |
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Forum Member
Join Date: Aug 2007
Posts: 1,038
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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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#5 |
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Forum Member
Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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Quote:
Yup... get an actifry. Cut chips, add tablespoon of oil, set timer for 40 minutes = perfect chips
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#6 |
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Forum Member
Join Date: Oct 2007
Posts: 588
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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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#7 |
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Forum Member
Join Date: Nov 2008
Posts: 9,433
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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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#8 |
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Forum Member
Join Date: Jun 2008
Posts: 15,979
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The completely effortless actifry
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#9 |
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Forum Member
Join Date: Nov 2008
Posts: 9,433
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Quote:
The completely effortless actifry
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#10 |
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Forum Member
Join Date: May 2008
Posts: 4,280
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Quote:
How is it less effort than lowering a basket into a deep fat fryer?
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#11 |
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Forum Member
Join Date: Sep 2003
Location: Devon
Posts: 48,040
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Not low fat but a chip pan and lard.
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#12 |
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Forum Member
Join Date: May 2008
Location: Portsmouth
Posts: 6,088
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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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#13 |
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Forum Member
Join Date: Mar 2006
Location: South East London
Posts: 1,050
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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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#14 |
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Forum Member
Join Date: Dec 2008
Location: Bruce's Bar N Grill.
Posts: 219
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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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#15 |
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Forum Member
Join Date: Nov 2007
Location: North Hampshire
Posts: 5,363
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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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#16 |
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Forum Member
Join Date: Nov 2008
Posts: 9,433
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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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#17 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#18 |
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Forum Member
Join Date: Sep 2007
Location: Belfast
Posts: 6,092
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Get up, walk to local chippy, pay, DONE!
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#19 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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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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#20 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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I always use frozen chips
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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#21 |
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Forum Member
Join Date: Nov 2008
Posts: 9,433
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Quote:
Get up, walk to local chippy, pay, DONE!
Get up, walk 2 miles to local chippy, walk 2 miles back, eat cold chips. |
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#22 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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Quote:
Or in my case.
Get up, walk 2 miles to local chippy, walk 2 miles back, eat cold chips.
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#23 |
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Forum Member
Join Date: Nov 2006
Posts: 5,210
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Quote:
Yes indeedy, an Actifry is the way to go!
![]() I wasn't keen after that! |
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#24 |
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Forum Member
Join Date: May 2008
Posts: 4,280
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Quote:
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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#25 |
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Forum Member
Join Date: Nov 2006
Posts: 5,210
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Quote:
Bet there are far more chip pan fires every year !
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