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gnif:

--- Quote from: avrishuvorlaz on February 13, 2017, 03:46:03 am ---
--- Quote from: gnif on February 13, 2017, 03:38:18 am ---I love how you think our fish and chips are the best... Ill say I like chips, one of my favorite foods, but after I started making them myself from scratch (none of this frozen McCains rubbish), I have never once bought hot chips from anywhere since, I can't stand them. What we get from takeaways is absolute junk, prerolled in flour partially cooked and then frozen to have a final cook by the shop.

My EEVBlog DMM gets a good run each time I cook some chips as I use the thermal probe to monitor the temperature. The goal with chips is to drive the water out of the potato, water will not exceed 100C at room temp, and the oil wont get much hotter either until the water has been driven mostly off. Once it hits 120-130C they are pretty much done, take them and drain them, apply some salt to taste and you have your perfect chip. If you are like me or my wife and you like them real crunchy, wait a little longer till the temperature hits ~140C.

@djos - I am sorry but its simply true, and when I traveled to Europe a few years back I had store bought chips on a few occasions and found they are identical to what we have here, pre-cut pre-cooked chips rolled in flour then deep fried. The only difference was in what they considered tomato sauce.

--- End quote ---

Define what you mean by "Europe" - it's a collective, not one country. Current members:

--- End quote ---

I am fully aware what Europe is, I traveled around and visited many countries, to name a few England, Switzerland, Germany, Italy, France. And yes, I do know that England is no longer part of the collective.
avrishuvorlaz:

--- Quote from: gnif on February 13, 2017, 04:18:35 am ---
--- Quote from: avrishuvorlaz on February 13, 2017, 03:46:03 am ---
--- Quote from: gnif on February 13, 2017, 03:38:18 am ---I love how you think our fish and chips are the best... Ill say I like chips, one of my favorite foods, but after I started making them myself from scratch (none of this frozen McCains rubbish), I have never once bought hot chips from anywhere since, I can't stand them. What we get from takeaways is absolute junk, prerolled in flour partially cooked and then frozen to have a final cook by the shop.

My EEVBlog DMM gets a good run each time I cook some chips as I use the thermal probe to monitor the temperature. The goal with chips is to drive the water out of the potato, water will not exceed 100C at room temp, and the oil wont get much hotter either until the water has been driven mostly off. Once it hits 120-130C they are pretty much done, take them and drain them, apply some salt to taste and you have your perfect chip. If you are like me or my wife and you like them real crunchy, wait a little longer till the temperature hits ~140C.

@djos - I am sorry but its simply true, and when I traveled to Europe a few years back I had store bought chips on a few occasions and found they are identical to what we have here, pre-cut pre-cooked chips rolled in flour then deep fried. The only difference was in what they considered tomato sauce.

--- End quote ---

Define what you mean by "Europe" - it's a collective, not one country. Current members:

--- End quote ---

I am fully aware what Europe is, I traveled around and visited many countries, to name a few England, Switzerland, Germany, Italy, France. And yes, I do know that England is no longer part of the collective.

--- End quote ---

So where in Europe were these chips bought? You can't just say "Europe" - that's not a place.  :palm:
djos:

--- Quote from: gnif on February 13, 2017, 03:38:18 am ---I love how you think our fish and chips are the best... Ill say I like chips, one of my favorite foods, but after I started making them myself from scratch (none of this frozen McCains rubbish), I have never once bought hot chips from anywhere since, I can't stand them. What we get from takeaways is absolute junk, prerolled in flour partially cooked and then frozen to have a final cook by the shop.

My EEVBlog DMM gets a good run each time I cook some chips as I use the thermal probe to monitor the temperature. The goal with chips is to drive the water out of the potato, water will not exceed 100C at room temp, and the oil wont get much hotter either until the water has been driven mostly off. Once it hits 120-130C they are pretty much done, take them and drain them, apply some salt to taste and you have your perfect chip. If you are like me or my wife and you like them real crunchy, wait a little longer till the temperature hits ~140C.

@djos - I am sorry but its simply true, and when I traveled to Europe a few years back I had store bought chips on a few occasions and found they are identical to what we have here, pre-cut pre-cooked chips rolled in flour then deep fried. The only difference was in what they considered tomato sauce.

--- End quote ---

Like most things there's some variance but I've always been fortunate that there's always been at least 1 Fish & Chip shop near my residence that makes decent chips - the oil used makes a pretty big difference imo. It also makes a big difference if the shop keeps chips and fish etc to separate fryers.

As for chips rolled in Flour, I've never come across these, what state do you live in?
Simon:

--- Quote from: djos on February 13, 2017, 12:27:37 am ---
--- Quote from: mc172 on February 13, 2017, 12:10:49 am ---Am I the only one that finds this whole fish and chips thing absolutely hilarious?

--- End quote ---

Nope, but Aussie fish and chips are still better. :D

--- End quote ---

I can beleive it, I have not had a take away here that does not turn my stomach. Like I said if someone makes it for you to order it can be very nice but local chippies will use the cheapest fish they can get and don;t give a care how well it's made because here takeway food is sold on the basis of how much you get for how little and most people love a pint of oil in their meal.
Gromitt:

--- Quote from: gnif on February 13, 2017, 04:18:35 am --- And yes, I do know that England is no longer part of the collective.

--- End quote ---

To my knowledge England hasn't sailed away to another continent so it is still belongs in Europe. 
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