I have been challenged on another board by a gentleman from Liverpool to see who makes the best chips.
First, I want to thank Motorwaycop and Trojan 42 for their input in this challenge.
On with the show.
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I have been challenged on another board by a gentleman from Liverpool to see who makes the best chips.
First, I want to thank Motorwaycop and Trojan 42 for their input in this challenge.
On with the show.
When making chips, it is important to select a starchy tuber. I have chosen a Russet Burbank. Russet Burbank potato - Wikipedia, the free encyclopedia
The method I will be using involves a three step process outlined here. Perfect Thin and Crispy French Fries | Serious Eats : Recipes
Select the potatoes. Check the entire surface of the potato for any blemishes that may indicate bad spots.
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Selected, washed and ready to peel. I like the old school style of peeler.
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Peeled and cut into a thicker "steak cut" style.
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I worked with three different meals and will be presenting each batch of chips. The third batch will include sweet potato fries.
The 4 step method that I will be presenting.
Step One - Boil 10 minutes in water, vinegar, salt 10 min. Drain and dry
(1 qt water, 1 Tbsp white vinegar, 1 Tbsp kosher salt)
Step Two - Fry for 1 minute at 400 degrees F
Step Three - (optional) Cool down and freeze overnight.
Step Four - Fry for 4 - 6 minutes at 400 degrees F.
Step One - Water, vinegar, salt 10 minute boil.
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Drain and set out to cool and dry. This will take about 30 minutes.
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The chips will be flexible and not flaky or falling apart.
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Step Two - Fry for 1 minute at 400 degrees F
Fry small batches so the temperature stays more consistent. I divided these into 4 batches letting the oil get back up to 400 degrees each time.
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The temp will lower a bit with each batch.
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Second step complete.
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At this point you can place the chips on a parchment lined cookie sheet and freeze overnight.
Or you can proceed to finish with the final fry.
Step Three - (optional) Cool down and freeze overnight.
I did not freeze this batch.
Step Four - Fry for 4 - 6 minutes at 400 degrees F.
This batch I broke down to two sets so the temp could be maintained.
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I seasoned all of the chips with sea salt.
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Fresh, hot, crunchy outer shell with a light fluffy interior.
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The meal.
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The ketchup and pan sauce from the steak au poivre mixed with the fresh chips was an incredible flavour.
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yummm...
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Batch 2 and 3, coming soon!
They look very tasty, but I was anticipating an end result looking like "potato chips". These are more like "french fries".
In the UK.Quote:
Originally Posted by 23753
Chips = Fries
Crisps = Chips
I pretty much knew the chips/fries thing, but being a "yank", I anticipated the flat variety. Is Smokey D's a UK themed eatery?
Never mind my previous question. I got the answer from your website. Good luck with your "Liverpool competition".
IM....as I am about to have weight loss surgery and will be unable to eat any of the stuff you are always posting, I would very much appreciate your mailing me that steak and fries plate. If not, I will haunt you for decades after I have faded away to nothing.
Love Car 4
Wow, those look like tasty chips! :thumb: Pretty bold of you to try to beat the British at their own game! ;)Quote:
Originally Posted by IMGreat101
:eek:Quote:
Originally Posted by Car 4
Good luck with the surgery! :hug:
Dammit, I'm hungry again :mad:
That's what you get for clicking on an IMGreat thread.... :DQuote:
Originally Posted by pgg
Good point.Quote:
Originally Posted by Jenna
Attachment 1041Quote:
Originally Posted by Jenna
Very scientific, I love it. What's the reasoning behind the double frying with the 1 minute, drain, then the 4-6 minute refry?
Also, hate to tell ya, bub, but your steak ain't got nuthin' on my authentic Southern (as Southern as Los Angeles gets) chargrilled BBQ thin cut rib eye steak! Cross pattern grill marks and beautiful seared outside with a light pink and juicy inside, flavored with nothing but sea salt and some old fashioned black pepper. (Made a whole bunch yesterday)
:worthless:Quote:
Originally Posted by Notorious
Sorry... none of the steaks survived for more than a few minutes on the plates of the guests. But I also perfected the art of the S'More over the weekend. I use a Micro-Torch with a pinpoint 2000F flame to perfectly melt the marshmallow on the graham cracker, then lay a square of Hershey's on top, sear it to make the outside of the chocolate crispy but leave the inside a molten chocolate lava mess. When you push the other graham cracker half on top and smoosh the whole thing, you get this melting gooey mess of marshmallow and chocolate lava cascading over the graham cracker... I think some of the girls who swore they were on diets ended up eating at least 3 each and one ate like... 5 of my monster creations!
