Potato chips cooked in the oven.

[Riejufixing]

If I buy chips from Aldi (1 1/2kg, 90p, 96% potato, 4% sunflower oil) and cook them, they are nice.

If I cut up potatoes and oil them (rapeseed, or beef fat...) by putting them with some fat in a frying-pan and then transferring them to the oven, then they are nice, but not quite so nice.

Why? How can I improve my chips?

[The Artist]

Proper chips are cooked twice. First blanch at 140c then cool and cook again at 180c till the correct colour.

If you only cook them once they will never be good.

[Fisty]

Parboil, similar to a roast spud.

Fluff up in some plain flour then bake.


Works for me.
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[Riejufixing]

[Riejufixing]

[panrider_uk]

You can fluff up spuds by tossing them around (!) in a colander to roughen the edges.

Should work with chips I'd think.
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[Polarbear]

[Fisty]

[Riejufixing]

[hedgehugger]

As a change from chips, you could always try wedges.
I boil up enough spuds to feed 2 of us twice. Skins on potatoes.
Oil and various flavourings in a lidded, plastic, container. Let the potatoes cool a bit (easier to handle), cut them into the required wedge size, soak them in the oil and flavourings, tipping the tub to get it all around. cook what you want, freeze the excess.

Simple way to freeze without them all sticking together is on a plate that is covered in cling film. Then once frozen transfer them into a suitable container or bag.

[stinkwheel]

Some varieties of spud are good for making chips, others are terrible. King Edwards are probably favourite of the ones you commonly get in the shops. Then Maris Pipers.

Also, don't be afraid to just deep fry them. It's how chips are supposed to be made anyway. I deep fry them in a wok. Heats up quick, uses comparatively little oil. the trick is to do them in small batches with the temperature high enough.

Chip pan fires tend to happen when they are left unattended by drunk people. They happen rarely when attended by a sensible, sane person and are only dangerous if you panic. The trick is to simply put the lid on if it takes ahold and it'll go out. Wont even spoil the chips.
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[The Artist]

[wr6133]

[ThunderGuts]

[ThunderGuts]

[The Artist]

https://i.redd.it/n65yvxor96l41.jpg

Not my pic but this is what you can do. Perfectly cooked all the way through and then an extremely hot sear to make the crust.

You really need a sous vide machine (£100 minimum) to do it properly and then you need some method of searing afterwards. A normal frying pan is not enough and most other methods make a lot of smoke so not advisable in a normal kitchen.

[Riejufixing]

"sous vide"

No. I disagree. It's not as good. It suffers from exactly the same issue as shallow-frying or grilling.

Still. I will try out parboiling chips later. I'd guess that they need very little time in water, else they would turn to sludge.

[hellkat]

[The Artist]

[Riejufixing]

[ThunderGuts]

There was a really interesting documentary on iPlayer (not sure if still on there) called Chef vs Science: The Ultimate Kitchen Challenge. In this a steak was sous vide (I think), but certainly then frozen in liquid nitrogen before being dropped into a deep fryer. Theory is the freezing means that by the time the perfect outer sear has been achieved, the inner portion is at the right temperature rather than overcooked. They did a few other science-y things with food too, some more successful than others, pitted against Marcus Wareing. Worth a watch if it's still available.
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[The Artist]

[Ribenapigeon]

Oven Chips are one the phenomenon of modern life that prove we are entering the end times. They're a depressing cosmic message urging us to just give up.


On a happier note, my steak cooking method is as follows.
Oil the steak (1 inch thick) a couple of hours prior to cooking. Vegetable oil all over then salt one side. Don't use olive oil it burns at higher cooking temperatures. Set aside the steak at room temperature.
For a medium rare steak use a griddle pan at a good 200c and slap the steak on salty side up for three minutes then turn and do for two minutes.
That's it, done. Adjust for thickness of the steak.

[A100man]

Dear oh my - 'sous vide' .. ffs

Coming up in next thread..

'Nobby's crocheting tips..'
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[Riejufixing]