Chippy ...Does anybody know...?

Question

How do you make chips like you get in a traditional chip shop?? =)

Answer 1

I make my own chips.  But I have a small "fry daddy" deep fry cooker.  I also have a cuisinart slicer that slices "old fashioned" thick chips.  I deep fry them and salt them with sea salt on a straining screen.  When they've cooled a little I have fresh home made chips.

Answer 2

Chip shop chips around here are all so different and from what I can tell all use different fats/oils to fry in (hence the difference in the chips)

I make my own chips at home and everyone tells me they're great, and I don't think they are just saying it to be nice.

For me, I cut my chips quick chunky and keep them in a bowl of water until I am ready for them.

I heat the oil on the highest setting on the chip pan, drain and dry the chips well.

I then cook the chips twice - first time until they are just coloured and no more. Then, just before serving I put them back in and brown them up. This gives me nice dry chips that are crispy on the outside, yet soft on the inside.

Answer 3

They are only like that because of the amount of fat they are cooked in,,you would need a very big chip pan to make them how chippys do

Answer 4

Danielle, let me tell you a secret...

Cafe chips have that colour and taste because of the constant usage of the oil that they are cooked in.

It is essentially no longer "clean cooking oil" because there are many animal fats inside the oil from the Russian sausages, egg/bread crumb coating on the fish and so on.

A cafe actually does what you at home will never do namely that they cook/fry fish in the same oil that they fry sausages in, so you see, that clean oil that you use at home will never give the chips that distinctive (unhealthy) taste.