/ck/ - Food & Cooking

Bumping. Personally, I think you should learn overall frying techniques first. In general, the smaller the item, the hotter the oil, and a shorter cooking time. With chips, the hotter the better, which means using an oil with a higher smoking point. As a fan of BBQ chips, I use a mixture of: ancho chile powder, chipotle chile powder, brown sugar, salt, pepper, garlic powder, and onion powder.

get a v slicer
small batches
KEEP THE SKIN ON

be sure to rince them first until the water stays clear. You do this to clean the starch off. It makes them color more slowly

Jesus Christ my dick

Those look just the kind I used to make only I oven baked mine

Never make them without this
<--

once learned that while still in culinary school.

> obtain small, lengthy potatoes (la ratte, if you have a store to choose types)
> do NOT peel
> cut somewhat thicker than you think would be good
> deep fry at 175?C until your crisps stop creating "oil-foam"
> do NOT let them dry out fast
> season with spices of your choice + some glutamate

crisps aint no rocket science.

>>5260847
>glutamate
enjoy early death

>>5260868

Enjoy foreverially sucking up ignorance fuelled pseudoscience.

so can i use a potato peeler to make my slices or do i have to use my superior knife skills?

>>5260886
I often use my teeth.

There is no secret.

It all comes down to the potatoes themselves. Sure there are a few things to make better crisps, but if you buy a shitty variety for frying, you've never get them to work. Its that simple.

I use russets. Slice thinly on mandolin or use knife if you don't have one. Run under cold water until water turns clear. Dry thoroughly, you don't want the oil spitting like fuck. Heat your oil. 170 180c, who gives a fuck. Cook until golden. Drain, cool and season.

I really miss a place called USA Chips that was in Grand Central Station, NYC, USA. That was before the "renovations." It was a tiny little store inside the station and they cooked up the batches right there nice and fresh.

I used to work on the block so would go from time to time and get some.

>>5260938
how big are the batches that you fry them in? do you cool them seperated on a cooling rack?

not like this. not like this.

>>5261096
what were you thinking...

>>5260946

It's grand central terminal.

/autism

>>5260868
>glutamate
Nigger do you even Human Biochemistry.

>>5261108

i was just talking about the potatoes dude, the rest of that shit was exactly what i was thinking

>>5261146
I have one I bought from a 4chan advertiser, they actually are bretty gud chips when you don't wanna eat shit from a bag.
Get that popcorn salt (the flavored ones) and you can get some damn tasty taters

>>5261134
No but I quantam physics

>>5261166
So was I, but looking closer that looks really average, meat looks poorley cooked, too watery, no crunch. Onion/ mushroom stuff also looks average. The skin of the tomatoes most likely clashes with the dressing as well.