How to fry perfect chips Can you fry up a batch that beats the local chip shop's? What's your secret?
Gammy Dodger stashed this in Things that should get eaten
The article is pretty comprehensive, but the final recipe is here:
200g Maris Piper per personDripping or other animal fat, to cook (enough to half-fill your pan when melted)
You'll need a cooking thermometer, or electric deep fat fryer for this recipe.
• Peel your potatoes and cut into chips – approximately 1cm for thick-cut chips, half that for thinner ones. Rinse well under cold water, then drain.
• Put the chips into a pan of cold, salted water, and bring to the boil. Turn down the heat, and simmer until just soft to the point of a knife.
• Drain, pat dry and allow to cool, then put in the fridge until cold.
• Heat your fat to 120C, and add the chips. Don't overcrowd the pan. Blanch for about five minutes until cooked through but not coloured.
• Remove, drain, pat dry, and refrigerate.
• When you're ready to eat, heat the fat to 160C and add the chips. Cook until crisp and golden, then remove, drain, season and serve immediately.