chip pan (deep fat fryer)
- Thread starter Melly+2
- Start date
I feel so dumb for asking but i fancy some fry chips as me being the dumbass i am has picked up fry chips, so what ya think would it work???
Make sure the pan is no more than a third full of oil and watch it like a hawk.
Mum has a wire basket thing she uses but if you don't have one make sure it's a metal utensil you use (plastic would just melt) to fish the chips out with.
From a vague memory it's hot enough when you drop a chip in and it immediatly starts to fizzle, it has to be quite hot so be very careful. (sorry if I sound a bit dramatic but chip pans really worry me!)
Hope they taste nice
Oh and different types of oil have different smoking points so something like olive oil would start smoking. Something like sunflower or vegitable oil are usually used.
Mum has a wire basket thing she uses but if you don't have one make sure it's a metal utensil you use (plastic would just melt) to fish the chips out with.
From a vague memory it's hot enough when you drop a chip in and it immediatly starts to fizzle, it has to be quite hot so be very careful. (sorry if I sound a bit dramatic but chip pans really worry me!)
Hope they taste nice
Oh and different types of oil have different smoking points so something like olive oil would start smoking. Something like sunflower or vegitable oil are usually used.
Mel&Bean said:yeah we use gas, ill make usre i put the thing on the top to stop the oil splattering, has anyone done ths does it taste the same? I wana get a deep fryer but im struggling for money atm so its this idea
Asda do them for something like £8, I had to replace mine a few weeks back.
It's not so much the splattering making a mess thats a problem but the oil itself in the pan catching fire!
My Mum always makes her chips this way (her parents had a fish and chip shop so she knows what she's doing and she cuts them from fresh potatoes) and her chips taste sooo much better in a chip pan than in a deep fat fryer but after so many years of doing it she just has an instinct of when it's hot enough and they're cooked right.
By the way I think the chip is ready when it floats to the surface
My Mum always makes her chips this way (her parents had a fish and chip shop so she knows what she's doing and she cuts them from fresh potatoes) and her chips taste sooo much better in a chip pan than in a deep fat fryer but after so many years of doing it she just has an instinct of when it's hot enough and they're cooked right.
By the way I think the chip is ready when it floats to the surface
happy-chick
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Mel&Bean said:well im impressed these chips are minted
Eww minted chips
