doubled fried chips from chip shops
Discussion
Went to a chip shop today, something i rarely do, because i'm not a fan of soggy chips pale chips which is usually what you get.
As i was getting my order another person was making his order, and he asked for his chips to be double fried, and they seemed happy to oblige him and they didn't seem to be charging him extra or anything.
I've never come across them doing this before, so i am wondering is this a thing that most chips shops do, or perhaps just something peculiar to some of them? Is it a new thing or something places have always done?
As i was getting my order another person was making his order, and he asked for his chips to be double fried, and they seemed happy to oblige him and they didn't seem to be charging him extra or anything.
I've never come across them doing this before, so i am wondering is this a thing that most chips shops do, or perhaps just something peculiar to some of them? Is it a new thing or something places have always done?
pingu393 said:
I've just googled it to confirm my suspiscions. To do it properly, the second frying is at a different temperature. The chipshop just reheated the chips using the same oil at the same temperature.
Double fried: Recipe
Triple fried: Recipe
A chip shop near us does that, or at least appear to, they have posted instructions on which pans to use for first fry and second fry and what temperature the pans are to be at, also which pans for fish etc.Double fried: Recipe
Triple fried: Recipe
As the temperature gauges are not visible to the customer I don't know if they actually do this but I had chips from there around a month ago and they were the best chip shop chips I have had in a long time, not the usual pale soggy things.
All the chips in my chippies were double fried
depending on the quality of the spuds they were fried at 145degrees for 6 minutes in duck fat, then fried for 90 secs at 210 in a mixture of vegetable oils.
This way you got amazing tasting chips and you only ever had to wait 90 secs for fresh!
depending on the quality of the spuds they were fried at 145degrees for 6 minutes in duck fat, then fried for 90 secs at 210 in a mixture of vegetable oils.
This way you got amazing tasting chips and you only ever had to wait 90 secs for fresh!
Corpulent Tosser said:
A chip shop near us does that, or at least appear to, they have posted instructions on which pans to use for first fry and second fry and what temperature the pans are to be at, also which pans for fish etc.
As the temperature gauges are not visible to the customer I don't know if they actually do this but I had chips from there around a month ago and they were the best chip shop chips I have had in a long time, not the usual pale soggy things.
Whereabouts? I might give it a try when I'm on my travels.As the temperature gauges are not visible to the customer I don't know if they actually do this but I had chips from there around a month ago and they were the best chip shop chips I have had in a long time, not the usual pale soggy things.
B17NNS said:
Baryonyx said:
Do Southerners ask for scraps with their chips?
Chips and bits The poor southerners don't even get gravy do they?
With a spoon of mushy peas in the middle of the gravy.
The Australians have a thing where they take a meat pie with a high crust, cover the top in gravy and put mushy peas in the middle. I seem to remember it was called a "Pie Floater". Bad. Very bad. Like anything, of course, there were places that could do it so well it was amazing...and others not so much.
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