22 votes
Accepted

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 (...
Stephie's user avatar
  • 59.6k
19 votes

How to infuse starch into potato?

You can't infuse starch into a potato. A potato is not a sponge, and even if it were, infused starch wouldn't work. You need not just some amount of starch, you need the proper kind of starch, in the ...
rumtscho's user avatar
  • 139k
11 votes

What is the main additive that makes spices stick to potato chips?

There is no such additive, and no need for it. For both types of chips, all you need to do is transfer them from the deep fryer directly to the tossing station. Everything (salt, spice powders, etc.) ...
rumtscho's user avatar
  • 139k
10 votes

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 ...
dukerasputin's user avatar
10 votes

How to infuse starch into potato?

Have you considered just using a different potato? In the UK we don't see russets at all; our crisps [chips] are not made from them ever… though we don't know what type they are made from - it seems ...
Tetsujin's user avatar
  • 29.7k
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: ...
moscafj's user avatar
  • 75k
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 ...
Athanasius's user avatar
  • 32.2k
5 votes
Accepted

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 ...
Caleb's user avatar
  • 2,818
4 votes

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 ...
P Schmied's user avatar
4 votes

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 ...
user110084's user avatar
  • 2,756
4 votes

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 ...
Sdarb's user avatar
  • 1,109
3 votes

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 ...
Mike TC's user avatar
  • 132
3 votes

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 ...
John Doe's user avatar
  • 3,683
3 votes

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. ...
Richard's user avatar
  • 266
2 votes

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 ...
Steve M's user avatar
  • 21
2 votes

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 ...
rackandboneman's user avatar
2 votes
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 ...
Cindy's user avatar
  • 18.3k
2 votes

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 ...
Sdarb's user avatar
  • 1,109
2 votes

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 ...
Juliana Karasawa Souza's user avatar
2 votes

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 ...
rumtscho's user avatar
  • 139k
2 votes

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 ...
dlb's user avatar
  • 8,633
2 votes
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 ...
SnakeDoc's user avatar
  • 1,407
2 votes

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 ...
borkymcfood's user avatar
  • 5,361
1 vote

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 ...
Elmy's user avatar
  • 1,248
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
Dugan 's user avatar
  • 1,139
1 vote

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 ...
SqueakyBeak's user avatar
1 vote

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 ...
dlb's user avatar
  • 8,633
1 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.
Max's user avatar
  • 20.4k
1 vote

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 ...
Diwakar M.S.'s user avatar
1 vote

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 ...
Toby Hoch's user avatar

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