Why are chip shop chips so horrible? They are soft and squashy; no
crispness, and the potato doesn't taste right. Are they using the wrong
type of spuds? Are cooking the chips on a low temp and not crisping them?
On Thursday, 10 January 2019 13:48:05 UTC, Chris Green wrote:
On masterchef they seem to like crispy on the outside and fluffy on the ins
I don't normally like freshly made chips from a chippy, I prefer them a bit
soggy and not crispy, and prefer them with plenty of vinigar and a little
I know someone that likes pepper on their chips instead of salt.
Chips should be:
a/ CHUNKY ie at least 12 mm square if not 15 mm
b/ Slightly fluffy on the outside (achieved by light par boiling)
c/ Crispy on the outside without being burnt, and soft on the inside
(achieved by very hot oil, and not too many put in at once)
A pub local to us was taken over by a Greek family, who do an excellent
'steak on a stone' but the advertised chunky chips proved to be French
Fries. It took some forceful discussion to convince their chef that a 6 mm
square bit of deep fried potato was NOT a chunky chip.
. . . not that I'm fussy about my chips you understand :)
On Monday, 14 January 2019 20:30:39 UTC, The Natural Philosopher wrote:
and cook them in horse or ox fat in the mix with vegetable oil or so I'm to
My closest chippie uses ground nut oil perhaps that's why I don't like thei
r chips, even though they are the right sort of shape.
Thier fish doesn;t look or taste right either.
One chippy near me does good fish and chips but not always. I had a
particularly bad (tasting) batch of chips once and worked out why.
They also sell a lot cheap sausages - the kind that are rather anemic
and probably 90% fat and rusk filler. These goes into the same oil to
cook, in large batches. The fat from these sausages contaminates the oil
and imparts an unpleasant taste to chips/fish cooked soon afterwards
I like mine crispy on the outside and soft in the middle.
I also prefer freshly ground black pepper and on a wrapped up take away
refuse the vinegar as in the wrapping it makes the chips very soggy. I
also prefer a very light sprinkling of lemon juice rather than vinegar
on my chips.
My preference is for dry meals as I don't particularly like meals
swimming in gravy so I will never order a box of chips covered in a
layer of gravy which is an option in my local chippy.
Indeed, I knew someone who did just that, boiled up some frozen peas
and mashed them thinking they would be mushy peas.
Proper marrowfat mushy peas with a generous dollop of malt vinegar
every time with chippy shop chips.
I never used to like them but on a visit to York I changed my mind.
Unfortunately very few places sell the same quality of mushy peas that I
found on that visit so I've given up on them again.
What I don't understand is why some pretentious pubs or cafe/restaurants
feel the need to mash garden peas.
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