Perfect chips

**hallelujah** · 31-05-2020, 03:14 AM

Otherwise known as Covid chips because this is the only occasion you'll ever have enough time to make the fuckers.

They're currently in the fridge after simmering them in the first stage. If they're half as good as the chips we used to have in Holland and Belgium, who also follow a similar but not so arduous method, I might even devote another Saturday to them.

Watch this space.

**dirk diggler** · 31-05-2020, 03:58 AM

Crack fries:

Beer Battered French Fries aka Crack Fries | Sarcastic Cooking

You're welcome.

**Neverna** · 31-05-2020, 12:59 PM

^^ Over prepared, IMO, and probably very oily.

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

**hallelujah** · 31-05-2020, 03:36 PM

Originally Posted by Neverna

probably very oily.

Absolutely not.

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

But it did take the best part of an afternoon!

**Neverna** · 31-05-2020, 09:52 PM

Originally Posted by hallelujah

Absolutely not.

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

But it did take the best part of an afternoon!

I'm glad you liked them, hal. That's the only thing that counts.

As for me, they look just like I imagined they would. Awful. Over-crispy and full of oil. I don't like them that way, but each to their own. Glad you liked them.

Originally Posted by hallelujah

Feast your eyes on these. As per the video, parboiled and twice fried.

As good as anything I've ever had in Holland and Belgium.

**Little Chuchok** · 02-06-2020, 01:45 PM

Originally Posted by hallelujah

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.

**HuangLao** · 31-05-2020, 05:47 PM

Originally Posted by Neverna

^^ Over prepared, IMO, and probably very oily.

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

Indeed.
Those that make too much of a simple food, and it's preparation, are probably easily fooled by many things of like promotions.

**Cujo** · 02-06-2020, 11:59 AM

Originally Posted by Neverna

^^ 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)

**HuangLao** · 02-06-2020, 06:25 PM

Originally Posted by Cujo

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

**Neverna** · 02-06-2020, 07:09 PM

Originally Posted by HuangLao

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.

**Cujo** · 03-06-2020, 08:55 PM

Originally Posted by Neverna

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'.

**Dillinger** · 31-05-2020, 01:49 PM

Its all in the spuds aint it? Do you have Russets in South America?

**hallelujah** · 31-05-2020, 08:17 PM

Originally Posted by Dillinger

Its all in the spuds aint it? Do you have Russets in South America?

Apparently, there are 800 types of potato here, so I imagine we do. The one I used was called pastusa.

**NamPikToot** · 31-05-2020, 01:53 PM

^ apples?

**Troy** · 31-05-2020, 03:02 PM

King Edwards make a decent chip.

Agee with Nev about best way to cook them.

**Dillinger** · 31-05-2020, 03:17 PM

South America is where potatoes originated strangely enough.

Give me spuds any day over rice.

**dirk diggler** · 31-05-2020, 07:26 PM

Preparation is the key to success.

~ Alexander Graham Bell

**hallelujah** · 31-05-2020, 08:11 PM

Feast your eyes on these. As per the video, parboiled and twice fried.

As good as anything I've ever had in Holland and Belgium.

**dirk diggler** · 31-05-2020, 08:16 PM

They look awesome.

**hallelujah** · 31-05-2020, 08:19 PM

Originally Posted by dirk diggler

They look awesome.

If you've got a bit of time this weekend, give it a go. You won't be disappointed.

**raycarey** · 31-05-2020, 08:18 PM

they do look good.

dillinger would trade you his last dose of penicillin for them.

**Dillinger** · 31-05-2020, 08:42 PM

Originally Posted by raycarey

dillinger would trade you his last dose of penicillin for them

Nope, chips are chips

8 minutes from frozen to plate via the air fryer.

My mutton rendang arrived shortly after and was plonked on most of those, with a nice piece of fried chicken that you'd have appreciated Ray

.

**hallelujah** · 31-05-2020, 08:48 PM

They look shite mate.

**dirk diggler** · 31-05-2020, 08:50 PM

We put frozen chips in the air fryer and they came out tasting like cardboard.

**Jack meoff** · 31-05-2020, 09:59 PM

A bit harsh Nerv, They look great and Hal is a Northerner and knows his chips.

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