Saturday, 13 December 2008

Chips (British Chips!)

The ideal chip is crisp on the outside and soft and fluffy on the inside. My Mum always used to peel and cut the chips well in advance of the meal and leave the chips soaking in water. I always assumed this was just to save time when she came to make the meal itself. Instead it seems there was method in her madness (so to speak). Leaving the cut potatoes to soak for at least two hours reduces the starch content.

The chips should then be patted dry and deep fried in hot fat (150°C) for about six minutes. Then they should be taken out and drained on paper towels to remove the excess fat. A couple more minutes of frying with the fat at a higher heat (180°C) should create the perfect British chip.

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