Archived posting to the Leica Users Group, 2005/11/08
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Now I just KNEW I could fish out the details of how to make chips (that was missing in the article) :-) Daniel On 11/8/05, Douglas Sharp <douglas.sharp@gmx.de> wrote: > Chips are not JUST chips!! > Making a good chip is an art known to a select few chippies, I think > Frank may agree, mostly in Yorkshire. > It depends on the type of potato - in the UK there are even special > chipping potatoes which have exactly the right starch/water > ratio to ensure a good tasty chip, but only if you do it right. > That's ony the first part, then the have to be peeled and chipped, > salted and kept in salt water, preferably overnight, until the moment > of frying, this is to leach out excess starch from the surface of the > chip, if you don't do it they get very soggy and taste awful. > The depth of the fat must be at least twice the depth of chips in the > basket (otherwise they won't be free to move around while frying and > they'll not only stick together, the ones at the bottom of the basket > will be brown and soggy, the ones at the top not cooked through) > The temperature of the frying fat is VERY important, the quality of the > Yorkshire chip declined after beef dripping was banned (BSE) > from chip shops, sunflower oil or similar vegetable fats just don't > reach a high enough frying temperature, pork dripping is an alternative > but takes on a flavour detrimental to the chips, High temperature > taste-free oils (refined thistle, nut-oils) are just too expensive for > use in bulk. > A chip is not a chip all over the UK, it was always disappointing to > taste the chips that were sold anywhere south of Macclesfield. > Maybe the humble oatcake, still popular in the 5 Towns (Stoke, > Longton,Burslem, Hanley and the other one I always forget), may become a > viable alternative to F&C, tastes really good too, but I doubt it. > In the Eastend of London I always used to enjoy a good Savaloy (spicy > smoked sausage) and chips, jellied eels weren't bad either. > Douglas > (whose cousin-in-law owned one of the biggest chip-fat suppliers in the > North of England) > > Daniel Ridings wrote: > > >On 11/8/05, Frank Dernie <Frank.Dernie@btinternet.com> wrote: > > > > > > > >>One of the things I really miss is good fish and chips. Where I was > >>brought up in the North of England there were plenty of good fish and > >>chip shops. Here in the 24 years I have lived in Oxfordshire I have > >>only found one selling edible fish properly cooked and that is in > >>Newbury 14 miles away. If any LUGger knows any others please let me > >>know. > >> > >> > > > >Frank, part of it is probably because of the Cod shortage. > > > >I cut out a recipe for good fish and chips (well, mostly the fish > >part, the chips part ... are just chips). I can't get a good portion > >here either. There was a guest chef (from London) visiting and he > >published his way of doing fish and chips. > > > >Just gotta do it yourself I guess. > > > >Daniel > > > > > >_______________________________________________ > >Leica Users Group. > >See http://leica-users.org/mailman/listinfo/lug for more information > > > > > > > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >