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Thread: Perfect chips

  1. #26
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    That's from possibly the best burger joint in Malaysia

    Review: KGB Bangsar Killer Gourmet Burgers - Eat Drink

  2. #27
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    looks like a toffee burger

  3. #28
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    Quote Originally Posted by Dillinger View Post
    That's from possibly the best burger joint in Malaysia
    What happened to the Rendang

  4. #29
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    Dill, why did they write animal on your order?

  5. #30
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    Quote Originally Posted by Dillinger View Post
    That's from possibly the best burger joint in Malaysia

    Review: KGB Bangsar Killer Gourmet Burgers - Eat Drink
    They look fooking terrible those imitation plastic food facsimiles look better than those

  6. #31
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    Quote Originally Posted by SKkin View Post
    Dill, why did they write animal on your order?
    They wanted to be nice by not writing Hippo..

  7. #32
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    Quote Originally Posted by SKkin View Post
    Dill, why did they write animal on your order?
    Animal fries, invented by In&Out burgers. Loaded down with cheese along with other stuff, often including the "secret" sauce.

  8. #33
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    Quote Originally Posted by lom View Post
    They wanted to be nice by not writing Hippo


    It was an Animal Burger

  9. #34
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    Quote Originally Posted by Neverna View Post
    ^^ Over prepared, IMO, and probably very oily.


    The perfect chips: Cut, wash/soak, par-boil, dry, fry.
    There you go.

    (Par boil in oil is better, dry after soaking to reduce starch)

  10. #35
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by Cujo View Post
    Par boil in oil
    How is that different from 'frying'?

  11. #36
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    Quote Originally Posted by hallelujah View Post
    Absolutely not.

    They were really crispy on the outside and light in the inside.

    But it did take the best part of an afternoon!
    Can concur. Have done this recipe a few times and they are magnificent.

  12. #37
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    Quote Originally Posted by cyrille View Post
    How is that different from 'frying'?
    I don't know, what's the difference between deep frying and pan frying.

  13. #38
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    Quote Originally Posted by cyrille View Post
    How is that different from 'frying'?
    <br>
    I don't know, what's the difference between deep frying and pan frying.

  14. #39
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    Quote Originally Posted by Cujo View Post
    what's the difference between deep frying and pan frying.
    The amount of oil or fat used. When deep frying, the food being cooked is submerged in the oil or fat. With pan frying there's much less fat or oil in the pan, just enough to cover the surface of the pan, but sometimes a bit more and sometimes less.
    Nev has style

  15. #40
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    Quote Originally Posted by Cujo View Post
    There you go.

    (Par boil in oil is better, dry after soaking to reduce starch)

    I'm guessing that Nev would be a water blanching kinda guy. Or not.
    One wants to modify the starchy enzymes, not reduce.

    The real key is allowing the once par cooked spuds to sit and retain their starchy goodness.
    2-3 hours room temp is sufficient.

    All the professed technicalities has everything to do with the type of potato one is using.
    ....and all have different techniques/requirements as to how they're prepped and prepared
    Last edited by HuangLao; 02-06-2020 at 06:34 PM. Reason: Taking a big dump -

  16. #41
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    ^Your views in cooking threads are like Justin Bieber's views of rock music.

  17. #42
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    Quote Originally Posted by Headworx View Post
    Your views in cooking threads are like Justin Bieber's views of rock music.

  18. #43
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    Quote Originally Posted by HuangLao View Post
    I'm guessing that Nev would be a water blanching kinda guy.
    Blanching and par boiling are two different things, Jeff. But yes, they both use boiling water.

  19. #44
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    Quote Originally Posted by Neverna View Post
    The amount of oil or fat used. When deep frying, the food being cooked is submerged in the oil or fat. With pan frying there's much less fat or oil in the pan, just enough to cover the surface of the pan, but sometimes a bit more and sometimes less.
    FFS I obviously know that.
    My 'question 'was aimed at cyrill asking what's the difference between boiling in oil and frying.

  20. #45
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    Jesus H Christ, what a fukkin borefest you guys make out of frying some fukkin chips.

  21. #46
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    Yes Dill and they haven't even mentioned sous-vide followed by air frying , where is that Italian shortorder(arsed) cook when you need him.

  22. #47
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    Quote Originally Posted by Dillinger View Post
    Jesus H Christ, what a fukkin borefest you guys make out of frying some fukkin chips.

    ....and quite amazing as to the variations and quality as to what is considered "perfect chips".

    No such beast as an universal absolute [especially in comparative form].

    The PERFECT CHIP is whatever one prefers.

  23. #48
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    ^ Wot 'e sed.

  24. #49
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    Quote Originally Posted by Neverna View Post
    Dillsburys smartarse comments aside, blanching and par boiling are two different things, Jeff. But yes, they both use boiling water.
    My understanding is that blanching is the act of stopping the self cooking through retained heat process by dousing in or running under cold water.
    Chips for example, after boiling in water for 4 minutes, will continue to cook themselves unless blanched so unless you blanch them according to the definition above so you will end up with fully boiled/cooked chips rather than par boiled chips. (unless you blanch them)
    Now let's talk about 'grilling'.
    Last edited by Cujo; 03-06-2020 at 09:51 PM.
    If we stop testing right now wed have very few cases, if any. Donald J Trump.

  25. #50
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    only perfect chip,comes from MARIS PIPER SPUDS.
    thailand sell the worst spuds for chips or mash and fritters.

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