Quote:
Originally Posted by Margaret Pilkington
I rarely make chips...but when I do I sprinkle the chipped potatoes with a little salt(to draw out the water), dry them, and wrap them in a clean tea towel and put them in the microwave for about a minute.......this means that the chips are already warm...and when dropped into the hot oil(I use vegetable oil) they do not lower the temperature of the oil....cook quicker, absorb less oil and are really crispy.
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When I used to make chips in the deep fat fryer I cooked them for a few minutes, took them out to rest then put them back in for another few minutes - don't ask for times, it was all done by "feel" and it made the best chips even though I used oil. Best fish and chips are done in dripping.
I now have a Tefal Multifry which uses about a dessertspoonful of oil per batch of chips. They're OK but it takes much longer to do. And it's a big gadget which takes up a lot of space!