takeaway chips/fries

MargeS

Does anyone know what kind of chips a takeaway uses. Some guy on TodayFM said that chippers use a certain brand/type of chip and I missed what he said. Anyone know?

frobisher

I think it's records. Not sure though. I know that alot of chippers use an ingredient in the oil to help the chips brown.

I find alot of chipper chips seem like they have been cooked on too low a temperature. Soft, pale and soggy. Maybe that's why they use the browning stuff.

"Proper" old fashioned chips (a la Belgique) should be cooked halfway then let cool. Don't over cook because they continue to go soft while cooling. When you want to eat them you just fry them on a high heat. This is also a much easier way to cook lots at the same time as they only need a few seconds in the oil.

Other chip points:
* I find chips to be a food that benefits alot from being let cool a little.
* Vinegar in chippers isn't actually vinegar and certainly isn't what you buy in the supermarkets. I buy a bottle from my local chipper. One told me that it's brewers condiment.
* Which do you put on first, the salt or the vinegar? If you put it on first I find the vinegar just washes the salt away and you end up puting more on!!

Chips. Is there anything they can't do?

boneless

Yep... I believe it's Records they use most. A good yellow spud with lots of starch.

My local chippy, The Mona Lisa in Crumlin, does a lovely chip; not soggy or pale at all.

xzanti

boneless wrote:

Yep... I believe it's Records they use most. A good yellow spud with lots of starch.

My local chippy, The Mona Lisa in Crumlin, does a lovely chip; not soggy or pale at all.

I shant be going there so... I love my chips soggy and pale.. and dripping in vinigar

Creamy Goodness

xzanti wrote:

I shant be going there so... I love my chips soggy and pale.. and dripping in vinigar

you're making me want chips now...

frobisher

I want chips.

Tree

have to be wrapped tightly so that when you get home they're all mush

Bettyboop

MargeS wrote:

Does anyone know what kind of chips a takeaway uses. Some guy on TodayFM said that chippers use a certain brand/type of chip and I missed what he said. Anyone know?

maris pipers is the ones most commonly used:D

yossarin

Tree wrote:

have to be wrapped tightly so that when you get home they're all mush

yeah - its all about the chips sweating in the bag. if you put your home made chips in a brown/waxed paper bag you can get the same effect.