How long fry chips

At the same time, oil will seep in, making the food leaden and soggy. In our restaurants, we finish frying with a canola oil blend. Right after cooking, our crew adds salt before serving hot to you.

Oils that contain lower levels of linoleic acid, such as olive and canola oil, are better for frying. Polyunsaturated oils, such as corn, sunflower, and safflower, are best for using in dressings rather than cooking with.

It allows you to slather your chips in an array of chip shop favourite sauces. Usually curry sauce or gravy are the top choice. The reasons that chip shops tend not to go for other other oils are quite simple. Before frying potatoes, rinse them in cold water to remove starch, which can cause the potatoes to stick together during the frying process. For crispier potatoes, soak the potatoes in salt water for several minutes before cooking.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. If you're not going to peel them, rinse and scrub the skins to remove any excess dirt. You want to use potatoes with a low water content -- Russet are often the best, but white and petite potatoes can do in a pinch.

Cut your chips into your desired width and shape. Depending on your personal preferences you can cut the chips however you'd like. Rinse the potatoes and pat them dry with paper towels. This removes excess water, which slows down frying. The big goal when frying potatoes is to make sure they are crispy -- and excess water makes this difficult. Use paper towels to blot away as much water from the outside of the potatoes as you can.

Did you make this recipe? Leave a review. Method 2. Heat inches cm of frying oil in a thick bottomed dutch oven, using medium-high heat. Common choices include peanut, canola, and vegetable, as they have a light flavor and a high smoke point. A candy thermometer is a great way to gauge temperature if you don't have a deep fryer. Prepare a rimmed baking sheet with layers of paper towels while the oil heats.

Crispy chips are fried not one but twice. In between, you must cool the potatoes and drain excess oil -- thus the paper towels.

Without a thermometer, you can test the oil by placing a scrap of bread in the oil to see how quickly it browns. It should bubble gently and brown within 45 seconds. Keep it this way by lowering the heat to medium. Make sure that the potatoes are completely covered in hot oil, stirring once but mostly leaving alone until done.

Cook the potatoes for 1 minute, then immediately remove to the paper towels. They should just be turning soft, with no more than a little golden coloring. Use a slotted or mesh spoon to pull the fries out, leaving the hot oil. Pat dry with paper towels. You can cut the heat to the oil on the stove or deep fryer. Let the chips cool to room temperature, about 30 minutes. During this first fry, water molecules in the potato heat up and flee from the center of the chip, making it to the edges of the fry.

As the potato cools, this water mixes with the starch and oil to form an invisible, gummy coating. This coating, which is cooked during the second fry, is the crispy, delicious exterior that makes the best chips.

This means using your medium-high setting once more. Remember, a piece of bread dropped in the oil should be bubbling and browned in seconds. Try and keep it here. Cook the cooled potatoes for another minute, until golden brown. Once they look good to you, they are good to come out of the oven. Note that the fries tend to darken up just a little as they cool, so take them out seconds before they are perfectly golden brown to get the best results.

Make sure, once more, that all the potatoes are covered in the hot oil as they cook. Immediately cool and drain the fries on a new batch of paper towels. Again, get all the excess grease off, otherwise the fries will become gross and soggy.

Once they are cool enough to eat, dig in. If adding seasoning, toss it into the fries while they are still nice and hot -- this helps distribute the salt and seasoning more evenly.

Method 3. Layer your potatoes in a deep, heavy-bottomed pot. A dutch oven or high-sided cast iron pan are your best bets, as they retain heat well and have big sides to prevent splattering oil. Cover the potatoes with at least one full inch of your oil.

This is cold oil, not hot, as this process heats up the oil and fries simultaneously. This is important not only in avoiding soggy, brown chips, but also in preventing the degradation of your frying medium.

As mentioned earlier, appearance can be helpful in knowing when a chip is cooked. This can spell trouble because some oils will have varying effects on the chip colour — and the taste. Sustainable palm oil is the frying medium of choice for most chippies. Its delicate flavour, neural colour, and high smoking point make it safe and stable options for kitchens.

Other oils, such as coconut or hemp, on the other hand, are less stable and can leave fried food with a distinct taste. The British standard for chip shop chips is around 1cm in thickness, and 8cm in length. Our sustainable, premium-grade palm oil is relied on by chippies across the country to serve up high-quality fried foods.

How long should you fry your chips for?