PAgecookingheadtechniquesr..... & Tips
Method for the perfect chip
1.Peel and cut potatoes into an even 1cm thickness.
2.Soak in cold water overnight, changing the water 2 or 3 times to remove the starch.
3.Drain and dry thoroughly with paper towel.
4.Preheat oil 130°C.
5.Fry in small batches (500g) for
5 minutes or until potatoes are cooked but not coloured.
6.Remove and drain on paper towel. Spread out chips to a single layer and cool in refrigerator for
7.Increase oil to 190°C.
8.Fry in small batches (500g) for
6 minutes or until crisp and golden. Remove and drain on paper towel.
9.Season with sea salt flakes.
Types of potatoes that make the most succulent chip include the following:
Bintje
Kennebec
Red rascal
Sebago
Russet
King Edward
When should I change the oil? What should I look for?
It is recommended to change the oil every week if deep fryer is used every day.
If using once or twice a week, the oil can be changed every three weeks.
There are distinct indicators that will show you when your oil is no longer deep frying effectively. These include:
•The surface of the oil will begin to foam once heated.
•Smoke will appear on the surface of the oil before the recommended deep frying temperatures are reached.
•Oils can develop an ‘off’ smell. This indicates that the oil has become rancid.
•The oil’s odor is that of the foods you have cooked eg seafood.
•The oil will change in viscosity, that is, it will pour slowly and become thick with a syrupy appearance.
Storage and preparation of used oil
1.Never season or salt food before or during cooking as it will burn and discolour the oil. This in turn shortens the lifespan of your oil.
2.Cool oil completely before pouring through a coffee filter or cloth to remove food solids and debris.
3.Store in a sealed container either in the refrigerator or in a cool dark cupboard.
4.Repeat the filtering and cleaning process after each use.
5.Properly dispose of old used oil according to council requirements.
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