how do you cook chip-shop chips?
16 July 2007, 08:10 PM
#1
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how do you cook chip-shop chips?
As topic really - I'm sure there's a method to cooking home chips so that they're like the chip shop....
Temperature of the fat?
Type of potato?
Etc
Any suggestions - an no. I'm not going to the chippy!!
DAn
Temperature of the fat?
Type of potato?
Etc
Any suggestions - an no. I'm not going to the chippy!!
DAn
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16 July 2007, 08:50 PM
#8
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Maris Piper, beef dripping and 188C. That's how we made them when I worked in a chippy.
I wouldn't go with the suggestion of 300C as cooking oils tend to have a flashpoint of around 320C
I wouldn't go with the suggestion of 300C as cooking oils tend to have a flashpoint of around 320C
16 July 2007, 08:54 PM
#9
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Maris piper or King Edwards spuds.
Peel
Soak to de-starch
Cook in groundnut oil at 130c for 7 mins
Cool
Cook in groundnut oil at 190c for about 2 mins
PERFECT CHIP.
Chip
Peel
Soak to de-starch
Cook in groundnut oil at 130c for 7 mins
Cool
Cook in groundnut oil at 190c for about 2 mins
PERFECT CHIP.
Chip
(the other one melted)
You know that stabbing feeling in the chest? thats a heart attack that is 
I mean what could be healthier
16 July 2007, 10:33 PM
#17
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The type of potato is very important - Maris Piper or Kerrs Pinks. Even the same variety but from different locations makes a difference - my local greengrocer sells Scottish and English Maris Pipers. The English ones make far nicer chips 
16 July 2007, 11:27 PM
#18
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lol - did some Maris Pipers in vegetable oil (regular chip pan), cooked them for about 10 mins. cooled em and cooked em up again.
The covered them in curry sauce!!!
Yummy
DAn
The covered them in curry sauce!!!
Yummy
DAn
17 July 2007, 09:21 AM
#20
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Use beef dripping as stated above.
Vegetable oil does not do well when heated to that temperature and starts to create toxins.
Also having a big bath of hot dripping helps as the temperature holds up when the chips go in so they cook really evenly.
Vegetable oil does not do well when heated to that temperature and starts to create toxins.
Also having a big bath of hot dripping helps as the temperature holds up when the chips go in so they cook really evenly.
17 July 2007, 10:47 AM
#21
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maris pipers, cut very chunky, rinse. place in a collander above a pan of boiling water for 5 mins. Let cool, deep fry at 190 degrees in 4 - 5 stages to keep the oil hot..
crispy, fluffy chips every time !!!
crispy, fluffy chips every time !!!
17 July 2007, 11:29 AM
#22
If you want some of the best chips around, and fish to go with 'em, try either Carvers Fish Restaurant, (with chippy next door) in Scunthorpe, or Steels in Cleethorpes.
Both have fish fresh off Grimsby docks daily.
Unbeatable.
Alcazar
Both have fish fresh off Grimsby docks daily.
Unbeatable.
Alcazar
Last edited by alcazar; 17 July 2007 at 11:31 AM.
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