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Frying Frozen chips in the deep fat fryer questions

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Comments

  • #32
    Oat23
    Registered Users, Registered Users 2 Posts: 15,583 ✭✭✭✭Oat23


    https://www.boards.ie/discussion/comment/119598472#Comment_119598472

    +1 for beef fat. We used to get a chipper every week or two, but a mix of the price of a bag of chips going up and the fact most chippers in Sligo are crap led us to start making our own. Seed oils are pretty bad for making home made chips and you really need beef dripping for a proper chip.

    Frytex beef dripping is okay and quite cheap, but the packet is a bit misleading. It says "pure beef dripping" but it contains rapeseed oil. We started buying the James Whelan butchers beef dripping from Dunnes instead. It's about 2.5 times the price of frytex but makes great chips. When we're done we usually run the beef dripping through a cheese cloth to filter out any bits and then store it in the fridge. The package says it can be re-used up to 5 times, but you could quite easily use it at least 10 times if you filter it well after every use.

    https://www.irishtimes.com/life-and-style/food-and-drink/irish-butcher-s-beef-dripping-wins-best-food-product-in-uk-and-ireland-1.2344248




  • #33
    put_the_kettle_on
    Registered Users, Registered Users 2 Posts: 220 ✭✭put_the_kettle_on


    https://www.boards.ie/discussion/comment/119671775#Comment_119671775

    Great advice there. 👍



  • #34
    Gloomtastic!
    Registered Users, Registered Users 2 Posts: 9,141 ✭✭✭Gloomtastic!


    https://www.boards.ie/discussion/comment/119671775#Comment_119671775

    Does your kitchen smell of roast beef?



  • #35
    Oat23
    Registered Users, Registered Users 2 Posts: 15,583 ✭✭✭✭Oat23


    https://www.boards.ie/discussion/comment/119676982#Comment_119676982

    I'm not sure if you're hoping for a yes or a no here 😄

    It smells far less than seed oils. That was the thing that surprised me when we first tried the frytex a few months back. There was no lingering smell in the air afterwards (the extractor fan over the hob probably helps). The james whelan one does smell a bit beef-ier and you can tell it's better stuff, but it doesn't linger either. I can't smell the frytex one even if I stand over the pot for a sniff. Last time I used crisp n dry the smell was all over the house the rest of the night. I bloody hate it.

    Lard/beef dripping has a bad reputation but it's undeserved I think. Great stuff altogether.



  • #36
    Johna Fallon
    Registered Users, Registered Users 2 Posts: 2 ✭Johna Fallon


    in my 50 years in the Catering Industry , I have never dropped frozen chips into a deep fat fryer,

    this results in clouds of oily steam destroying your kitchen, the oil breaks down very quickly, and chips take much longer to cook.

    leave frozen chips out for 15 or 20 minutes before cooking, No greasy steam ,oil lasts longer, and chips cook much more quickly,



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  • #37
    squonk
    Moderators, Entertainment Moderators Posts: 10,532 Mod ✭✭✭✭squonk


    I’ll have to dig out my cookbooks again but years ago I saw a great recipe for triple cooked chips in a Gary Rhodes cookbook. RIP Gary. He was a great chef. The gist was to cut your chips, then place them in water. Get tge starch off and then parboil them, let them dry and get into the deep fryer at 160°C for a few minutes. The timings are what I’m missing right now. The chips cook but are white on removal. Next, whack the heat in the fryer up to 190°C and fry the chips til golden. It produced great chips. The best part is that after the initial fry you can bag the chips once cool and freeze at that point. The upside then is that you then have a ready supply of chips in minutes as you only need to do the final fry at 190°C. I loved it because it produced better chips than buying frozen and, although the initial prep was a lot, it paid off down the line so you could easily get the keep done in a Saturday afternoon if you wished.



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