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Started by mingmong on Feb 26, 2020 3:10:37 PM
Making chips at home

Ideally thin chips, french-fry style.

Apologies if we've done this one before

widenation - 26 Feb 2020 15:12:07 (#1 of 132)

Potato waffles in toaster then just cut up is the quickest method.

mingmong - 26 Feb 2020 15:12:09 (#2 of 132)

I'm assuming I'm going to have to get hold of one of these, or something like it

Gotout - 26 Feb 2020 15:12:36 (#3 of 132)

Buy a bag from Lidl. Fry them in a Lidl air frier?

Arjuna - 26 Feb 2020 15:13:17 (#4 of 132)

Apologies if we've done this one before

twice frying is the best way to do chips

tasselhoff - 26 Feb 2020 15:13:52 (#5 of 132)

Does double frying work on tiddly chips?

mingmong - 26 Feb 2020 15:14:37 (#6 of 132)

Lidl air frier

I'd ideally like to avoid chunky bespoke kit (small kitchen) or specialised ingredients

Looking for something that works on a sliced up potato

Gotout - 26 Feb 2020 15:17:10 (#7 of 132)

Air friers do more than just cook chips...

Agaliarept - 26 Feb 2020 15:18:19 (#8 of 132)

We've made french fries at home simply buy cutting potatoes into them and throwing them in a sauce pan full of oil.

It's terrifying but it works.

mingmong - 26 Feb 2020 15:19:40 (#9 of 132)

I've recently taken to frying very thinly sliced bit of potato in wok with about 1/4 cup of sunflower oil. The 'crisps' are fried in batches for about 5 minutes each, turning over regularly, then the whole lot put in the oven for about 5-10 minutes in an attempt to dry them off.

Tasty (the minglet loves them) but I can't get past the fact I'm basically serving up a heart attack on a plate. Would cooking chips with proper kit be more healthy?

SinnerBoy - 26 Feb 2020 15:19:59 (#10 of 132)

I thought that chip pans were a thing of the past. A mate of mine burned to death, drunk, after putting a pan of chips on, the passing out.

Snarlygog - 26 Feb 2020 15:26:28 (#11 of 132)

I had to help tidy up after a Chip pan fire for a mate - Greasy Soot everywhere - in closed doors and locked cupboards .

fogsake - 26 Feb 2020 15:36:52 (#12 of 132)

I cracked last year and got a small deep fat fryer. One of those stainless steel catering style types because it just looked easiest to keep clean.

I used to just use a pot as a chip pan, but the fryer you can set the exact temperature and it's not possible for it to get dangerously hot. Twice fried chips are done at two different temperatures.

Delighted with it. Deep fried food is a treat, but I don't resent the space it takes up in the cupboard. When we do have it, it is done right and there are fewer anxieties than using the pan.

SaffronSunrise - 26 Feb 2020 16:10:13 (#13 of 132)

Dangerous, dirty, unhealthy but great.

Roast potatoes, hot oven, generous with the oil, turned a couple of times are not far off being chips are they?

Some types of spud/oil better than others I think, but wouldn't know which to say tbh.

mingmong - 26 Feb 2020 16:18:22 (#14 of 132)

Roast potatoes are great, but they're a different thing. For those, I follow Mrs Ming's method of par-boiling, draining, shaking around in the empty pan with a dollop of olive oil (essential to promote the all-important fluffy suface) then oven-cook for about half an hour

mingmong - 26 Feb 2020 16:33:35 (#15 of 132)

Have just ordered one of these:

Will report back on results

tasselhoff - 26 Feb 2020 16:37:22 (#16 of 132)

Ooh! That's right posh. I might get my wife something similar for her birthday.

JohnIlly - 26 Feb 2020 18:58:49 (#17 of 132)

Ideally thin chips, french-fry style.


browserbutton - 26 Feb 2020 19:02:53 (#18 of 132)

Making chips at home

Don't they make the house smell?

tasselhoff - 26 Feb 2020 19:06:03 (#19 of 132)

Mine doesn't have a nose, fortunately.

browserbutton - 26 Feb 2020 19:18:28 (#20 of 132)

And what about duck breasts?

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