cooking chips the three way method?

cut spuds into chips then:

steam for 14 mins
deep fry at 140C for 10mins
and finally deep fry for 4 mins at 180C

I'm still practicing!

The eat with teeth!

We no longer cook chips at home, the oil condenses and leaves a film on surfaces. In the UK we have a German store called Aldi, and they supply absolutely delicious curly fries which are precooked, and just need twenty minutes from frozen in the oven.

I have tried the Aldi oven chips and several others - including McCain. None of them are anything like a properly fried chip.

I use McCains Home Chips and fry them at 190 C for 7 minutes in sunflower seed oil.

The onething I do agree with andsome is that the kitchen is not a suitable location. I have had my two deep fat fryers banished to my shed where I do the cooking with the door wide open.

The trouble is - the aroma makes me feel hungry every time I fetch the mower to cut the lawn.

AlanHo wrote:

I have tried the Aldi oven chips and several others - including McCain. None of them are anything like a properly fried chip.

I use McCains Home Chips and fry them at 190 C for 7 minutes in sunflower seed oil.

The onething I do agree with andsome is that the kitchen is not a suitable location. I have had my two deep fat fryers banished to my shed where I do the cooking with the door wide open.

The trouble is - the aroma makes me feel hungry every time I fetch the mower to cut the lawn.

Try Aldi curly fries, they are better than any chips.

It would have been tough if nobody had discovered North America! No potatoes- no tomatoes .

I have to agree with andsome about the Aldi Curly Fries...they are nice. 

Ciderman wrote:

It would have been tough if nobody had discovered North America! No potatoes- no tomatoes .

As things have turned out most people wish America had never been discovered.

Cooking perfect chips is easy.....
put your chipped potatoes in a pan of salted water, bring them to the boil and switch off, drain and add to the cold oil in your chip pan (I use a wok)
Bring the chips to a stage where the oil is boiling and then switch to the lowest setting until they are browned to your liking....perfect, delicious, crispy on the outside soft in the middle chips !!

That sounds so interesting I must give it a try. The only problem is we don't have a wok.  I am banned from frying in the kitchen

I will have to use a deep fat fryer in the shed.

I tried a method seen online the other day.

Place the cut potatoes in oil at 110 deg C and cook until softened. Drain and allow to get quite cold.Place on kitchen paper and refrigerate for several hours.

When required, heat the oil to 180 deg and cook the chips until brown.

Now, I have to say the chips were quite nice but worth the extra hassle? Hardly.

There is a definite health disadvantage in this slow cooking/reheating of potatoes in that potatoes are an excellent source of vitamin C and the normal quick cooking of chips helps preserve this. Having them hanging around all day doesn't do anything to preserve the vitamin content.