cooking the perfect

muntjac · « **Reply #15 on:** October 03, 2007, 20:48 »

Quote from: "grannieannie"

My friend who's a chef told me, cook your chips in fat/oil at 155C until soft, but not coloured. Take them out and re-heat fat/oil to 185C, and put chips back in for a few minutes until golden on outside and nice and soft and fluffy inside.

Of course, lard or pure beef dripping is best for taste, but sooooooo fattening, and thick chips are more slimming than thin ones because say if you cut 1 large chip into 4 thin chips. The thin ones would have more surface area for the fat to cling to than the one thick chip!!

more tasty dripping yumyum

splodger · « **Reply #16 on:** October 03, 2007, 21:06 »

i'm not wasting my lovely spuds on chips

give me bubble & squeak
rossti
dauphinoise
lyonnaise
roasted
par boiled and pan fried
mash
croquette
scalloped

anything but chips

Babycat · « **Reply #17 on:** October 03, 2007, 21:26 »

Splodger - which cheese do you use in your lyonnaise? I can never get it quite right :?

splodger · « **Reply #18 on:** October 03, 2007, 22:16 »

i normally use grated cheddar on top about half hour before it's done

but the trick to a great lyonnaise is to saute off onions (or leeks are more traditional) with chopped up bits of bacon - in the bottom of your dish - then put your spuds etc on the top - it really is delish.

Ice · « **Reply #19 on:** October 03, 2007, 22:26 »

Ditto what Grannieannie said for the perfect restaurant quality, fluffy inside, crispy outside chip. We're only here for a visit so forget the veg oil and go for lard, or better still beef dripping. Just don't eat them every day.

muntjac · « **Reply #20 on:** October 03, 2007, 22:30 »

Quote from: "Ice hockey mad"

Ditto what Grannieannie said for the perfect restaurant quality, fluffy inside, crispy outside chip. We're only here for a visit so forget the veg oil and go for lard, or better still beef dripping. Just don't eat them every day.

no eat em fer breakfast n dinner , have beef burgers for lunch .fried in lard

Ice · « **Reply #21 on:** October 03, 2007, 22:36 »

Think of your cholesterol Munty. :shock:

muntjac · « **Reply #22 on:** October 03, 2007, 22:38 »

i did n still got heart attacks lmao

so * it now

Ice · « **Reply #23 on:** October 03, 2007, 22:46 »

Quote from: "muntjac"

i did n still got heart attacks lmao so * it now

I remember you saying a while ago about how your cholesterol was high. As I said, we are only here for a visit so * it, lard me up.

muntjac · « **Reply #24 on:** October 03, 2007, 22:50 »

i have had a triple bypass .am on tabs for cholestrol that reduces mine by 6 points to below 3 now so i figure i got 2 points werth to make up before i start to worry

Ice · « **Reply #25 on:** October 03, 2007, 22:52 »

Quote from: "muntjac"

so i figure i got 2 points werth to make up before i start to worry

That's the spirit.

Calou · « **Reply #26 on:** October 03, 2007, 22:57 »

Quote from: "grannieannie"

My friend who's a chef told me, cook your chips in fat/oil at 155C until soft, but not coloured. Take them out and re-heat fat/oil to 185C, and put chips back in for a few minutes until golden on outside and nice and soft and fluffy inside.

I agree with you totally Grannie, my son is a chef and thats exactly how he does em, best to wash them off after peeling and dry on some kitchen towel before plunging for the first fry......................Yummmmmmy

muntjac · « **Reply #27 on:** October 03, 2007, 23:04 »

ya dont need to peel em .. try it with the peel left on .....

Ice · « **Reply #28 on:** October 04, 2007, 19:29 »

Going for the healthy option Munty? :shock: That is wrong on so many levels.

muntjac · « **Reply #29 on:** October 04, 2007, 20:11 »

always been into healthy food .... why i like dining out with eskimo's .love that blubber

and they dont have heart atacks

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cooking the perfect

splodger

splodger