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I want a chip pan. A proper one. Not one of them air fryers. What is the best cooking medium? Thinking lard/beef dripping for authenticity. Can they still be found in supermarkets? What else will give a good proper homemade chip to go with my eggs?
I just use a pan. And test a few chips.
And veg oil because lard is weird.
And i'd add ham or sausages to the plate.
The advatage over a fat fryer is thats faffy enough to make me not eat chips everyday 😀
I just use a cast iron enameled casserole, like a Le Creuset except much cheaper and from a supermarket along with a clip on thermometer. Use one of those wire spider strainer thingies you get in Asian cooking to put the chips into the oil and fetch them back out again.
Maris Piper potatoes for me cut into about 10-12mm chips, soak them in cold water for 30-60 mins to take out some of the starch then dry them completely with a tea towel or kitchen paper. For oil, I just use groundnut oil, it's pretty flavouless and can take a high heat. Beef dripping if you want your chips to have that extra taste, but animal fat burns easier than groundnut oil. I cook my chips twice. First time is at a temperature of 120c which is low to cook them through without colouring. When just cooked through, remove them and drain on kitchen paper whilst heating oil up to 190c where they get cooked again to colour them and make them crispy.
Done like above, these are the best chips to go with steak (and a pepper sauce) I think you can get (aka steak frites). If I don't want them deliciously crispy on the outside and fluffy in the middle, then I'll just get a bag of them from the chippy.
I’ve got one identical to this one, a family friend gave it to my folks years ago, still using it regularly. Makes really good chips.
http://www.elgento.co.uk/products/fryers/elgento-3-litre-stainless-steel-fryer.html
Use the wok.
I've got an old-fashioned chip pan and basket. It's great, and I've only had two kitchen fires.
I'm coming around to yours.
Chips and egg is amazing.
Hell yeah .The eggs will be cracked straight in after the chips are out. Just a few moments so the yolks are still runny and I can dunk the chips into them.
The eggs will be cracked straight in after the chips are out.
As per Count Zero
Just had a couple of rather splendid chip butties thanks to the inspiration here. Desiree double cooked in sunflower oil, proper fluffy and crunchy
Chip fryer here. One of the ones you can take to pieces and put in the dishwasher. 10 years old and very good
Deep fried eggs are awesome!
Interested in the thread as I've been hankering after decent samosas and pakora and I can't get good ones here (they're usually 4 or 5 dollars each!). A far cry from the small terraced houses I used to go to where the family sat in the back room making pakora and samosa and the front room was the "shop" and I could buy a bucket full for a fiver! I reckon they can't be that hard to make.
Oh... Egg and chips needs a couple of decent sausages too. Mmmm!
rene59 has it, usually does with food stuff! duck fat is the best mind !
I have one, it lives on the 'too much hassle' shelf with the juicer.
Seriously, chippie is 5 minutes walk away, I cannot make chips that good, especially at that price. And a pickled egg for the walk home.....
Maris Piper potatoes for me cut into about 10-12mm chips
Hmm not so sure, I reckon 13-13.2mm works best.
Maris Piper potatoes for me cut into about 10-12mm chips
Hmm not so sure, I reckon 13-13.2mm works best.
More new standards!!! :O
I use a traditional chip pan. Microwave the chips for 2-3 mins and pat dry before frying in hot oil. 😋😋
Local electrical shop ,found us a decent basket fryer.
Ideal for HOMEMADE SCOTCH EGGS too. As Tesco ones have a poor substitute for sausage meat wrapped around em
Use the wok.
To be specific carbon steel wok for me ... 😀
We've eventually got it sussed with the air fryer. Spray the chips with fry light as you start to load the fryer, run in on 200c for about 10 mins, open, shake, add oil (we usually add a flavoured oil), pop back in another 10 mins, shake, and another 10. Does take a lot longer than the old deep fat fryer though - a good half hour for a family of four.
Are they any better than oven chips?.
Really, go to the chippy.
And veg oil because lard is weird.
Unless you are a Northerner. Unfortunately too many chippies are now using oil but when I worked as a chip frier back in t' day it was beef dripping all the way - far superior taste.
Unless you are a Northerner. Unfortunately too many chippies are now using oil
Good. Means I can eat them.
Chippies using oil for chips has been the default up here for years, I've not known a chippy use lard / dripping since I was a kid. I recently tripped over a place in Hebden (IIRC) which still uses lard, they offer "vegetarian chips" as an alternative (and had run out on the day I went).
And veg oil because lard is weird.
Unless you are a Northerner. Unfortunately too many chippies are now using oil but when I worked as a chip frier back in t’ day it was beef dripping all the way – far superior taste.
Proper northern as in Scotland. Where the best fish and chips are made.
Except the rank ones you get in Edinburgh with "chippie sauce" ie rank vinigared down ketchup.
If it's not a cairnie chip it's not a happy chip.
Chip shop chips go well with fish.
Home made steak cut chips go best with pie.
Because I don't do them often I just use a deep pot with oil and a basket.
Twice cooked for sure. Light and fluffy inside and crunchy outside.
Real chips are a vinegar soaked soggy joy, with the odd crispy bit here n there, none of this thrice cooked, fluffy artisan pish!...
A soggy chip is a sad chip.
Cook them right or don't bother
Real chips are a vinegar soaked soggy joy, with the odd crispy bit here n there, none of this thrice cooked, fluffy artisan pish!…
Pfft, non-brewed condiment for the proper chip ship taste, not ‘proper’ vinegar.