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 (...
- 61.4k
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 ...
- 141k
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.) ...
- 141k
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 ...
- 29.9k
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: ...
- 77.9k
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 ...
- 33.3k
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 ...
- 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 ...
- 41
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 ...
- 2,756
4
votes
What fish and chips item is this?
While cod is probably “the” fish for fish and chips, some places will have a wider menu choices with different kinds of white fish, e.g. haddock, pollock or even plaice.
Different fish species will ...
- 61.4k
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 ...
- 4,412
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 ...
- 132
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.
...
- 266
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 ...
- 141k
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 ...
- 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 ...
- 15.3k
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 ...
- 2,861
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 ...
- 8,682
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 ...
- 1,406
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 ...
- 5,371
1
vote
What fish and chips item is this?
to me it just looks like the fish was sliced horizontally and this is the thick half. i have done it that way and this is exactly how it comes out.
1
vote
What fish and chips item is this?
This is simply cut-up fish. It gets frozen into big block, cut-up, and breaded. The name for it is fish finger.
Here is a description from a company that produces this as a convenience food for home ...
- 141k
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 ...
- 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
- 1,139
1
vote
Cross contamination of batter
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
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 ...
- 8,682
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.
- 20.5k
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 ...
- 11
1
vote
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 ...
- 11.8k
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