I just watched a programme explaining how to make the best fried chips; where can I find the transcript? Is there a forum for Kitchen Chemistry? Thanks.

Don’t despair Chaviot of Fire is here. Your - self appointed - Discovery good grub guru.

Chips should be cut with three sides to keep in the goodness or badness depending on your point of view. This exposes more of the carbohydrates and makes for a crunchier sweeter chip.

The rapid rise in blood glucose caused by these carbohydrates is the addictive hook. Remember, chips are happy food.

‘Maris Piper’ potatoes make good chips, ‘Idaho Russets’ turn golden brown because of the high sugar content, yes its a nutritionists nightmare, they are so addictive. Your blood sugar graph ends up looking like a map of the Swiss Alps.

I remember chips being served with a dash of irony in a posh restaurant. They were called Pont Neuf Style; they were thick and fried twice, once for four or five minutes at 120 degrees then three minutes at 190 degrees.

If I drew a pie chart right now - preferably a stake and kidney one with a side serving of chips - it would show that the majority of people who indulge in chips on a regular basis are… hungry.

Keep all this quit though or the fat police will be round quicker than you could say “triple by pass operation”.

Hi,
Thanks for your info. Wasn't a pre-soak at 62 degrees for about 30 minutes also suggested? Thanks.

quote:

Originally posted by canuqk:
...Wasn't a pre-soak at 62 degrees for about 30 minutes also suggested?

Sorry, I missed out that bit. Yes, that's very important, a 30 minute pre-soak is vital.
Bon appetite!