What’s not written about chips? They make us happy, there’s no children’s meal without them, they are good, they are bad – but mostly they are really tasty and can reach a supplement to almost any dish. Chips are available in all sorts of forms – frozen from the supermarket, along with fast food or a simple stand on the street. But the most fun is to make them at home. I’m not talking about simply taking a potato and throwing it into boiling oil. Making really good fries is an art that requires good raw materials, precision and patience.
As with anything popular in the universe – there is an ancient quarrel when it comes to chips. Many people mistakenly think that the source is French fries. Truth is these are a Belgian delicacy. However, the Spaniards, who were the first to crop potatoes in Europe – say that chips are originally Spanish. There is even a claim that Lithuanian Jews are the original source of chips. No matter who is right – chips are now widely used in most Western European countries: France, Belgium, Spain, Germany, England and of course the Netherlands (where they claim is the world’s tastiest fries).
?So what are the perfect chips
What really turns chips from a fried potato to a real delicacy for kings?
Real chips, such that it is impossible to stop eating is crispy on the outside, tender and juicy inside. It has a characteristic taste of potato and oil. They should be a slightly “full” and not powdery. It should not be too thin nor too thick – so that each crisp forms the same width. It should not be too hard nor a wimp. In short – it should be right in the middle.
?So how do we make the perfect chips
First of all, as I mentioned before, the most important part of chips is quality raw ingredients. This means we make it with potatoes that are suitable for frying: Potato Desiree (which is the potato that is red on the outside and yellow on the inside). It absorbs less oil and keeps a nice resistance during frying.
The potatoes cut into thick sticks a little less cm – assuring chips will be succulent, crispy on the outside and because it is not very thick – the inside will do well.
A very important part for making perfect fries, although olive oil is known as healthy and delicious etc. – is not suitable for real chips and no true French fries connoisseur will prepare fries in olive oil for several reasons. 1) It is very expensive. 2) It has a dominant taste. 3) Olive oil is not suitable (from a health point of view) for deep frying.
Therefore, we use vegetable oil for frying potato chips. The most recommended is canola oil or corn oil but soybean oil will do the job.
- Desiree Red Potatoes
- Vegetable Oil
- So after we chose the perfect potatoes, we cut them properly and we chose the right oil, now is the time to prepare the perfect french fries!
- The perfect French fries are always prepared in a special way. What usually would be done is to boil it in deep oil - Put the chips in until they begin to brown (or blacken in the worst case) then remove. What happens is that half comes out as burnt fries and the other half is not made and they are far from tasty.
- Perfect fries should be fried twice. That’s right, twice!
- ?How does this work
- The first frying prepares the insides of the fries. This frying is on a relatively low heat and lasts several minutes. The second frying is done at a very high heat and aims to provide the wonderful crisp to fries on the outside - without burning it.
- For that matter we have either of the following: cooking thermometer or a thermostat.
- Fill a pot or chips fryer with vegetable oil and turn on the heat.
- Bring the oil to 280-300 Fahrenheit. Place in carefully the potato sticks and fry them for approximately 6-7 minutes.
- The color of the chips should remain bright - though not bright yellow, but more matte.
- Transfer the chips into a bowl and wait for them to cool to room temperature.
- Meanwhile, raising the temperature of the oil to 350 fahrenheit.
- Return the chips to the oil and fry for another 6 minutes until the chips have become a nice golden brown color.
- Transfer to a bowl with paper towels and lightly absorb the oil.
- Sprinkle salt to taste and toss some salt in the bowl to get to all the chips.
- There it is! You have just made the best fries ever! Soft on the inside and crisp and wonderful on the outside. What more do you need?
- Serve with hamburger or schnitzel or (of course) fish- schnitzel with sauces such as mayonnaise, ketchup, ketchup, garlic-mayonnaise, chili etc.
- Bon Appetit!