22
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What's the difference between a deep fryer and a chip pan?
The part that handles the food is comparable, as you noted: A container for the hot oil plus a basket to lift the food out again.
But the difference is in the periphery:
A chip pan is just a pan (...
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How to make Frozen french fries
Here, check this out. This is an article explaining at length how to make perfect French fries.
How to make perfect McDonald's style French Fries
So basically, you have to cut your fries so that ...
- 351
7
votes
Dehydrator potato chips
I'm not clear on what you are trying to achieve with the dehydrator. I see three options for you. Option 1: no dehydrator, just deep fry in oil. This is probably the most traditional. Option 2: ...
- 73.1k
5
votes
Accepted
How to fry crispy chips but not too brown?
Thickness is important and there are different strategies for dealing with different thicknesses. But if you're having a problem getting them dry and crisp in the center before the exterior browns ...
- 32k
5
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How are crisp flavours made?
There is no one answer, as each manufacturer has different processes
Most flavours are simple esters, acids, and salts that mimic the main flavour notes of the food being replicated. Some high ...
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5
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What do you call it and where to buy some
I don't think there is an English word for these. It seems as though we just call them by their Indian name, of which there are several. Pappadam and Appalam seem to be the most common names, although ...
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4
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Why using low temperature cooking for potatoes?
Cooking times are related to the type of tissue. A potato is a part of a plant, but an unusual one, an asexual bud.
A potato is not a stem or leafy part of a plant, so it's not a vegetable. It ...
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How to make fried beetroot chips
Not sure if this qualifies for an answer since I had never done beetroot chips. If not I would be happy to remove it.
I had success with parsnip and apple chips:
dip in 65°C dilute citric acid ...
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4
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Fish from local chip shops smells fishy, but not from one shop?
very very fresh fish won't smell fishy, and the fishy smell comes from proteins breaking down with age. Texture also degrades and becomes softer with fish that isn't fresh, so what you're describing ...
- 1,109
3
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Dehydrator potato chips
Potatoes need to be cooked before they are edible (or at least palatable). Dehydrators only remove water from food, it does not cook the food.
So if you want to crisp potato chips, without frying it ...
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3
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Melted chocolate wafers
Chocolate turns white due to "fat bloom", that is, the fat content of the chocolate wanders to the surface and crystallizes into this white bloom that you observe. This can be avoided if you cool your ...
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3
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Name for turning ingredients to powder / mush, and then molding back into their original shape
Reformed
This is most often used to describe meat products such as "reformed ham" or "reformed scampi". You can occasionally see onion rings made with chopped onion described as reformed, e.g. here.
...
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2
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How can I make my homemade potato wedges crispy?
I usually par-microwave the whole potatoes, then cut them into wedges and let them steam out for a good few minutes. You can actually see the potato going whiter and drier near the edges. Microwaving ...
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Adding salt to the oil making potato chips
The texture of the salt used is key here. Try using dust-fine salt (use a mortar or grinder) instead of the usual, still relatively coarse table or kosher salts: it will actually adhere to the fried ...
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Accepted
Alternative fish for Fish and Chips
I have often heard that some restaurants use Atlantic pollock for fish and chips. Your question piqued my interest and I decided to look around a bit.
From wikipedia ,
In Britain and Ireland, cod ...
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2
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Should I par-boil my pickled potatoes before roasting them?
It shouldn't "de-pickle" them (I'm fairly certain there's no way to accomplish that) but you should definitely par boil them shorter than you normally would because they will be somewhat softened by ...
- 1,109
2
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Crisping Butternut Squash Chips
You can try slicing it thinner (about 1mm or less, like a normal potato crisp), to further increase surface ratio in your crisps and make them dehydrate quicker and fully in the oven, so there is no ...
- 2,848
2
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What is this food?
I think this is a snack which puffs up during frying, and has no standard name in English. A popular brand in Europe is Pom Bears, which is shaped like 2D bears.
They start out looking like raw ...
- 135k
2
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How do i make bubbles on surface of chips?
@SnakeDoc hit the high points of how the bubbles form. I would add that a slight increase in moisture may help create more of a tendency to form bubbles so experiment there, a few drops at a time to ...
- 8,663
2
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Accepted
How do i make bubbles on surface of chips?
The bubbles are formed by gases expanding inside the chip as it is heated.
Do this slow enough and the bubbles will escape before the chip hardens (giving it that chip crunch).
Do this fast enough ...
- 1,428
2
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How to decode some less common food Expiration Manufactured codes (US)?
Those codes will typically indicate the production date and time of the product, not the expiration. Industry standard is to use Julian date codes.
For the information you provided:
'206' may ...
- 5,380
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Cant cook the perfect chip
The kind of potato also plays a big role. There are special kinds out there specifically bred for the purpose of manufacturing perfect chips or fries, that usually have a low starch content and an ...
- 1,168
1
vote
Melted chocolate wafers
It sounds like you need to temper your chocolate this website covers how to do that and why it needs to be done in exhaustive detail: http://www.cookingforengineers.com/article/155/Tempering-Chocolate
- 1,149
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Batter. Cross contamination by
If your question is about hygiene (dont get people sick from raw meat), if you're frying it fully and making sure the meat is cooked then you should be fine to use the same batter. If you're talking ...
- 224
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Name for turning ingredients to powder / mush, and then molding back into their original shape
The relatively new term of Molecular Gastronomy, I think would apply, though my saying so I am sure would cause practitioners to cringe.
MG is the aspect of food science which studies the physical ...
- 8,663
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vote
by covering your pan with an inch of oil - depth or length
Usually 1 inch of oil is the depth of oil in the pan.
I don't know how you could measure adding 1 inch of oil lengthwise to a pan.
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Getting crispy banana chips
The raw chips should be sliced directly into the hot oil for deep frying. The frying oil should not be too hot. Further the deep frying should be done on medium heat till all the moisture in the ...
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Adding salt to the oil making potato chips
The professional catering services will leave the freshly cut potato chips to soak in a sugary/saline solution for 12 hours prior to frying. If you want to add even more finesse, McDonald's is rumored ...
- 11
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How can I make my homemade potato wedges crispy?
Cook them hotter. I cook mine at 425 or 450 F, which is 220 or 230 C. It makes a difference. I toss them in oil, sometimes with salt and rosemary, and put them on a silpat baking sheet. I keep them a ...
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How to get crispy vegetables chips/fries without frying?
I was dubious at first about making chips in the microwave, but after a terrible fail using the oven I thought I'd give it a try.
Rinse a nice sized Russet potato to remove any debris. I left the ...
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