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19
PAGE HEADER.....
COOKING TECHNIQUES & TIPS
Method for the perfect chip
1. Peel and cut potatoes into an even 1cm
thickness.
2. Soak in cold water overnight, changing
the water 2 or 3 times to remove the
starch.
3. Drain and dry thoroughly with paper
towel.
4. Preheat oil 130°C.
5. Fry in small batches (500g) for
5 minutes or until potatoes are cooked
but not coloured.
6. Remove and drain on paper towel.
Spread out chips to a single layer and
cool in refrigerator for 30-60 minutes or
until cold.
7. Increase oil to 190°C.
8. Fry in small batches (500g) for
6 minutes or until crisp and golden.
Remove and drain on paper towel.
9. Season with sea salt flakes.
Types of potatoes that make the most
succulent chip include the following:
Bintje
Kennebec
Red rascal
Sebago
Russet
King Edward
When should I change the oil? What
should I look for?
It is recommended to change the oil every
week if deep fryer is used every day.
If using once or twice a week, the oil can be
changed every three weeks.
There are distinct indicators that will show
you when your oil is no longer deep frying
effectively. These include:
• The surface of the oil will begin to foam
once heated.
• Smoke will appear on the surface of the
oil before the recommended deep frying
temperatures are reached.
• Oils can develop an ‘off’ smell. This
indicates that the oil has become rancid.
• The oil’s odor is that of the foods you
have cooked eg seafood.
• The oil will change in viscosity, that is, it
will pour slowly and become thick with a
syrupy appearance.
Storage and preparation of used oil
Re-using your oil is best achieved if proper
methods are used after and during cooking.
1. Never season or salt food before or
during cooking as it will burn and
discolour the oil. This in turn shortens
the lifespan of your oil.
2. Cool oil completely before pouring
through a coffee filter or cloth to remove
food solids and debris.
3. Store in a sealed container either in the
refrigerator or in a cool dark cupboard.
4. Repeat the filtering and cleaning process
after each use.
5. Properly dispose of old used oil
according to council requirements.
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