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  • Chips/Fries

    I am going to be asked many important questions by my children as they get older .

    How do you make the best chips? will be one.

    I married a Belgian so I have a fairly good guess on the best chip imo . However new ideas are alsways welcome .

    I'm looking for best potato, best fat to cook it in, best temperature, perhaps cooking twice at different temperatures etc.

    As usual this type of thread will be best imo but that is fine .

    So best chip/fry? Best or even bought ?
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  • #2
    I like using Russet whenever possible.I love making homefries,which are just potatoes cut up into small cubes and pyramids and deep fried.I also make seasoned potatoes in the oven with onions and other seasoning,lightly coated with oil.The great thing about fries,is you really can't go wrong.
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    • #3
      Here is a recipe by "Heston Blumenthal". It is rather involved and includes freezing the potatoes first and cooking in 3 different stages. If you decide to try it, let us know how it turns out. http://www.waitrose.com/recipe/Triple-Cooked_Chips.aspx
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      • #4
        My best advise would be continue your research in Belgium. As you (IMO rightly) indicated, Belgians are the true masters of frying, using 'Ossewit' and what have you. When you're already in Belgium no need to look outside on this issue.
        Enjoy your 'frieten' by the way
        BoRG

        You may not be interested in War, but War is interested in You - Leon Trotski, June 1919.

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        • #5
          When making chips or fries, the variety of potato used is the most important ingredient.

          Here is a good source about potatoes and which variety are best for what you are cooking. http://www.recipetips.com/kitchen-ti...t-potatoes.asp
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          • #6
            My Cajun Mother-in-law did a great job on French Fried Potatoes. Father-in-law had a truck garden so as soon as the potatoes were big enough to dig, we would get a couple of pounds and peel them, cut them, then dump them in Louanna Cooking Oil (cotton seed oil). Combine this with hamburger steaks (patties for you non-Americans) and you have something that makes you want to slap your Momma for not thinking of it first! I had to convince them to deep fry mine a little longer, but either way they were GOOD! My Father-in-law has been dead now for 20 years and his daughter has been my ex for 10, but I still remember those fries fondly. By the way that same Mother-in-law introduced me to eggs and rice. I can make them on my own!

            Pruitt
            Pruitt, you are truly an expert! Kelt06

            Have you been struck by the jawbone of an ASS lately?

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            • #7
              Originally posted by Pruitt View Post
              My Cajun Mother-in-law did a great job on French Fried Potatoes. Father-in-law had a truck garden so as soon as the potatoes were big enough to dig, we would get a couple of pounds and peel them, cut them, then dump them in Louanna Cooking Oil (cotton seed oil). Combine this with hamburger steaks (patties for you non-Americans) and you have something that makes you want to slap your Momma for not thinking of it first! I had to convince them to deep fry mine a little longer, but either way they were GOOD! My Father-in-law has been dead now for 20 years and his daughter has been my ex for 10, but I still remember those fries fondly. By the way that same Mother-in-law introduced me to eggs and rice. I can make them on my own!

              Pruitt
              Whats the difference in taste between cotton seed oil and a regular vegetable oil?

              Beef dripping is probably the best for taste I would expect .
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              • #8
                Nick,

                Over here we can use different types of cooking oil. Most people use a soy bean based cooking oil. I even use olive oil to coat my rice pot. I think the taste is slightly sweet compared to soy oil. I grew up on soy cooking oil so the change was different. When I was very little people still used Crisco which I believe used animal fat. Most people switched to healthier oils.

                Pruitt
                Pruitt, you are truly an expert! Kelt06

                Have you been struck by the jawbone of an ASS lately?

                by Khepesh "This is the logic of Pruitt"

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                • #9
                  Originally posted by Nick the Noodle View Post
                  Whats the difference in taste between cotton seed oil and a regular vegetable oil?

                  Beef dripping is probably the best for taste I would expect .

                  I think I like bacon fat the best.
                  ALL LIVES SPLATTER!

                  BLACK JEEPS MATTER!

                  BLACK MOTORCYCLES MATTER!

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                  • #10
                    Best fries

                    At a roadside stand in the south of France.

                    Fries in Germany are good as are they in the US.

                    Far away the worst are those that I've had in Jolly ole England and the worst were in Germany served up by a UK Army unit in Garmisch on a camping trip. Dripping fat and still soggy. Nothing crisp about them. The fish they had wasn't any better. I still thank them for the invite

                    HPJ
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                    • #11
                      Originally posted by MajorSennef View Post
                      My best advise would be continue your research in Belgium. As you (IMO rightly) indicated, Belgians are the true masters of frying, using 'Ossewit' and what have you. When you're already in Belgium no need to look outside on this issue.
                      Enjoy your 'frieten' by the way
                      Do you use irradiated potatoes in Europe?
                      17thAirborneSon

                      "The horizon is unlimited." Major General Matthew Ridgeway

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                      • #12
                        Originally posted by Gixxer86g View Post
                        I think I like bacon fat the best.
                        Good choice , but I find that best for frying beef mince (ground beef) .
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