OT - Chip pan

we also have the same magimix, but oil bubbling up has only happened once - with old oil. we now change the oil more often. what oil do you use?

peter

And if your indicator is broken, it's "Mein Blinker ist kaput!" What a great language. Only in German could you call a bra a "Brusthalter" (=breast halter).

David

Italian piece of C**P which boils over as soon as you take your eyes off it for a second. However, the way to prepare chips is to wash them in cold water after chipping. then dry them and add a little salt. the dryer the better. Some varieties of potato like "desire"( can't get the accent over the e, but you know what I mean) are naturally dry and make great chips but are useless for boiling. So, to answer the question, dry variety of potato, dry after chipping and if necessary, semi cook first.

regards

Exit> No chipy's near you - it's a lot easier! :)

There is a chippy not far from David and it's not bad.

--

Just guessing here but could the thermostat's have failed keeping the element permanently on and overheating the oil.

Tom

Wet chips or water in the oil (old oil will also have this effect, I assume as there may be a higher water content in used oil). Make sure they are dry before putting them in. Better to "blanch" them first at a lower temperature until soft, then remove and brown them at a higher temperature.

It really is just English with a German accent isn't it? :)

ISTR that aeroplane translates literally as 'flying thing' - no wonder Shakespeare didn't come from Dusseldorf!

Appears spot on advice this. Over 100 centigrade all water will boil off creating the problem. If the fat is 130 to 200 degrees you have nearly instantaneous steam and a spill over as the water and oil mix to a froth. Dangerous. Cut and dry the chipped spuddies first, then place slowly and carefully into the preheated oil. When of a suitable colour, remove and drain. If a little hard, let them rest and their own temperature will allow them to soften and cook through. If soggy, briefly recrisp them in hot oil (a la 1970s Chinese takeaways) prior to serving.

Have you tried McCain crinkle cut oven chips? Much easier and better for your cholesterol level to.... You could try OEP 220 oil its good for diffs too.....

Brev

On or around Tue, 09 Sep 2003 21:31:56 GMT, "Rudolph Hucker" enlightened us thusly:

Apparently, the key to successful chip-cooking is to part-cook 'em, then haul 'em out so and let them drain and cool, then finish 'em off. This is how they do 'em in chip shops, such rare chip shops as still make their own chips from potatoes. The frozen ones you get in bags are already part-cooked.

Wouldn't the water all evaporate given time ? Like it did in my kettle last week when the bloody thing stuck on and boiled dry...fortunately Mrs D alert as ever wondered why there was steam comming out of the Kitchen windows and intercepted said Kettle before it reached critial mass.

The Kitchen is just about dry again now.... I was sat here on the computer and thought it was getting hot upstairs but had no idea why.

Lee D

Maybe they say "grease Brustwart" (Breast wart is a nipple!)..... but I doubt it

Guy

Ps where do we read about the Icelandic adventures?

Can't stand oven chips. I know that some chips can be done anyway you like - oven chips in the fryer etc, though.

You can't beat potatoes put through the old fashioned chipper or done by hand then fried... :)

mmmmmmmm chips!!

Now you've done it...... and pudding..with mushy peas...and bread and butter....mmmmmmmmm!!!!

Lee

And of course remember that the oil from your chips' fryer can always be treated and used as an alternative fuel in your diesel powered Land Rover (especially if mixed with proper DynoDiesel)

Take care Pantelis

"Lee_D"

Is it a Land Rover Magimix??? That would explain everything!!!

Dave

Tut!

Proper chips are fried in beef dripping - not sure LR's would enjoy running on that!

"David French" wrote in

And nipple is "breast-wart". Mmmmm, lovely.

WRT the chips - after cutting, dry thoroughly with a tea-towel before putting in the pan. Works for me.

DaveP