Love the recipe i blanched them at around 85 to 100c like you said. 2nd time i cooked 150c because thats my stove limit. I did it for like 10 mins. It still came out lovely. I got one question though. How do you avoid chips falling after putting it in salted boiling water?(the first step)
You don't put them in salted boiling water. You let them soak in cold salted water. The water removes starch from the potato which prevents them going too brown / dark.
I think chipshops blanch theirs in hot water before they throw them into hot oil, that's why you'll see them being taken out of one (hot water) container and thrown into the oil container to Finnish cooking. Your way is the posh way lol
You cannot have been in to many chippys in your life i have never see any hot warter in a chippy potatoes hot oil fry take out put in chipbox sell .simple....no hot warter???
going to try tis as been wanting to try and do this for a while , and i bought some chip shop newspaper aswell for even more autentacuty as i try o drain thenm then wrap the chips up in the paper like in the chippys and just hpoe they come ou ok. love to try baking stuff so will look at your videos to see what else there is.
The chippy just stick the chips in on one temperature,180 and thats it,no pissing about boiling or cooking on a low then high heat so they are not chippy chips and they will not taste like them either,you could make them at home though,use as much oil as the chippie does and a bucket full of chips,that is the only way you can make them at home
Noway i buy frozen chips frying from sainsburys cook them in a saucepan of hot oil perfect taste per every time crispy nice and couloring delicious i see the last comment was made a month ago.better then oven chips you cant beat the taste of fried chips what about.mashy green peas chip butty peas pickle onion .That's me done
I don't know of any chip shop that goes to all that messing. They certainly do not blanch for twenty five minutes, in fact, they do not blanch at all, they simply do not have the time, they just put them straight in the fryer. Also, the pan handle sticking put at the front of the cooker is very dangerous.
Their fryers are insanely hot so basically insta fries outside almost whilst boiling and softening up the middle via steam from the water in the potato which has now been sealed on the outsidr
its because in the old days UK kitchens didnt have a secondary sink to pour liquids down while you was using the main sink, so it allowed ya dishes to be separate from the waste u pour down, these sink tubs are very outdated now not used hardly at all unless your kitchen is old fashioned
We don't usually have double sinks, the " bucket" is a washing up bowl, you clean the dishes in the bowl and rinse in running hot water. We don't usually have double sinks because most kitchens are not very big, a lot of our housing stock is quite old, that's the way they were built, often a large kitchen in an older house was a conversion job, for instance in my fathers house. the kitchen was made up of what was the outside(servants) lavatory, the old kitchen and a large built in larder, some houses included the pantry into the modern kitchen, some the breakfast room. Then, you have enough space for as many bloody sinks as you want !!
They will only TASTE like chip shop chips if cooked in the right oil/fat, ie frymax palm oil or rapeseed oil.. same as you won't get a kfc coating flavour without the exact combination etc.. but like you, I have been making chips this way for 30 years (less the peeling potatoes with a carving knife!!).. they turn out good, but not as good as the chip shop!!
er no its not lol, chip shops DO cook it twice like he did in the video, a slow deep fry then a flash hot fry ,triple cooked is nothing like this ,its in the name , TRIPLE cooked
Sorry to rain on your parade , but, my parents had a chippy for years and that is not ‘ proper chip shop chips’. One of the secrets to chip shop chips is to stand overnight in a salt solution. Yours from what I could see, was holding excess fat/oil, also a real chip shop doesn’t use oil. There is no need to par boil chips when done right, as I say, sorry to rain on your parade.
I know this is extremely old, however as an Expat to the States it is very hard to find a places that sell proper chip shop chips, or find videos that teach you the correct way. I'd be very grateful for a better understanding of how to makes chippy chips at home. (if really even possible)
ok it shows you never worked in a standard chip shop. You have made gastropub chips, not chip shop chips. The normal way in 98% of chip shops is peel potatoes, chip the potatoes, keep them in cold water for several hours, drain for several hours and then throw them in a mix of half veg oil and half lard at 190 degrees. Cook until done. that is it.
I know this is extremely old, but I would be interested as to your "credentials" to know how or if this guy is wrong. I ask in all sincerity. I am a Luton Lad that now lives in Arizona, US and cant find a place that cooks them like a proper chippy and I only know this version or a variation of it. But they DO NOT taste like Chip Shop Chips.
@@andyg806 I think chip shops use ultra-fresh potatoes, soak them in an acidified brine for several hours and then fry in palm oil, then when wrapped in paper they steam a bit softening them, the extreme heat of the fryer probably has a lot to do with the taste too
Because he is a plebian, lower working class, they are not well educated. They live in their own filth most of the time. I can't understand why anybody would wear outdoors shoes inside the house. Why bring shit into your house?
@@RussellChapman99 It's all about culture, not class. We all live differently, I come from a Carribean household so we take off our outdoor shoes as soon as we get inside, and we also don't walk on the carpet (specifically go upstairs) with shoes on. Some people do and expect people to do the same but I carry these rules with me regardless of who i'm staying with, they may find it odd but that's just my culture which makes us all different; culture.
@@RussellChapman99 Is that why your class send their Children to Boarding School while the wife stays at home ,Drinks wine all day and is one more Tablet away from a Nervous breakdown
@@TheAsa1972 It seems you have a rather large chip on your shoulder. I made a simple statement about keeping a place clean, wearing outside shoes in the home is dirty, something most uneducated town people of the UK do, but not those who have grown up in country, who understand what it means to be clean
I've been using your recipe for the last 18 months. I love it.
Thank you :-)
That's a long time to be cooking chips for. Are they not burnt?
One of my favourite meals, fish & chips.
So simple. Potato and fish. When done right, it is simply delicious. 👍
Blanch them at 140 for 5 mins. Then turn then heat uo to 180-200 deoebding how you like them. Sane results in around 10 minutes
Proper thick chips...magic!
Yikes, how not to peel potatoes 😜 cheers for the video, I've followed your method a few times now and the cops are so good!
"We're gonna get our potatoes peeled" - *Hacks off 40% of the potato and throws it away.*
He crazy
Could’ve made potato skins that’s what I would do. 👋
Now i want a Kit Kat
Try leaving the skins ON ... they produce fantastic rustic chippies...
Plus try Wilja potatoes will give piper a good run for its money.
😊
Top quality vid, loved it.
Love the recipe i blanched them at around 85 to 100c like you said. 2nd time i cooked 150c because thats my stove limit. I did it for like 10 mins. It still came out lovely. I got one question though. How do you avoid chips falling after putting it in salted boiling water?(the first step)
You don't put them in salted boiling water. You let them soak in cold salted water. The water removes starch from the potato which prevents them going too brown / dark.
Brilliant stuff.
Chip Shop Chips...Now say it 10 times fast 😂🤣 Great video and method...I'll try it this week 😀
trying this tonight. thanks man, i would rather have chips like these than any other recipe on youtube
Enjoy , the softer you get them when blanched the better. Cook em fast and hot second time :-)
Thank you!! ❤
even better cooked in beef dripping
Omg yes!
Great video. Thank you!
made these tonight with a ribeye steak egg and shrooms. delic :-)
Nice ..
I think chipshops blanch theirs in hot water before they throw them into hot oil, that's why you'll see them being taken out of one (hot water) container and thrown into the oil container to Finnish cooking. Your way is the posh way lol
You cannot have been in to many chippys in your life i have never see any hot warter in a chippy potatoes hot oil fry take out put in chipbox sell .simple....no hot warter???
going to try tis as been wanting to try and do this for a while , and i bought some chip shop newspaper aswell for even more autentacuty as i try o drain thenm then wrap the chips up in the paper like in the chippys and just hpoe they come ou ok. love to try baking stuff so will look at your videos to see what else there is.
The chippy just stick the chips in on one temperature,180 and thats it,no pissing about boiling or cooking on a low then high heat so they are not chippy chips and they will not taste like them either,you could make them at home though,use as much oil as the chippie does and a bucket full of chips,that is the only way you can make them at home
mostchippies use beef dripping.
Noway i buy frozen chips frying from sainsburys cook them in a saucepan of hot oil perfect taste per every time crispy nice and couloring delicious i see the last comment was made a month ago.better then oven chips you cant beat the taste of fried chips what about.mashy green peas chip butty peas pickle onion .That's me done
What temperature?
I wish it were easier to find these in the US
I don't know of any chip shop that goes to all that messing. They certainly do not blanch for twenty five minutes, in fact, they do not blanch at all, they simply do not have the time, they just put them straight in the fryer. Also, the pan handle sticking put at the front of the cooker is very dangerous.
idk, maybe they do, but if so they probs store the blanched chips in water or something, they probably do it in the morning before they open
Their fryers are insanely hot so basically insta fries outside almost whilst boiling and softening up the middle via steam from the water in the potato which has now been sealed on the outsidr
Blanching the chips then drying before double frying is done to make them extra crispy not essential but worth it if you have the time
Nice job as always, but cant say I am fond of the sudden blasts of high pitched music though. Each to their own lol.
Yeah , it’s an old video …. I didn’t have the hang of editing back then 😱
@@Chefs-kitchen No problem, love your videos!
see yes but no . they have the texture of chippy chips , but not the chippy flavor , you need hydroginated cooking oil to give the chippy taste .
What’s with the bucket in the sink? I know it’s common in British households. But I never found out why.
We use it for washing dishes , for some reason we never use a plug in the sink.
its because in the old days UK kitchens didnt have a secondary sink to pour liquids down while you was using the main sink, so it allowed ya dishes to be separate from the waste u pour down, these sink tubs are very outdated now not used hardly at all unless your kitchen is old fashioned
@@girlsdrinkfeck most British houses still only have one sink though
@@ajrwilde14 I'm not sure about that
We don't usually have double sinks, the " bucket" is a washing up bowl, you clean the dishes in the bowl and rinse in running hot water. We don't usually have double sinks because most kitchens are not very big, a lot of our housing stock is quite old, that's the way they were built, often a large kitchen in an older house was a conversion job, for instance in my fathers house. the kitchen was made up of what was the outside(servants) lavatory, the old kitchen and a large built in larder, some houses included the pantry into the modern kitchen, some the breakfast room. Then, you have enough space for as many bloody sinks as you want !!
I prefer beef tallow over vegetable oil
I don’t know why but I feel like you live near Cardiff
His name is ‘Cowbridge kitchen’......
www.cowbridgekitchen.com
Awesome mate gonna attempt this, you should have your own show :)
Thank you James , Glad you like my stuff. Would love my own show ;-)
Great recipe 👍
I am having fish and chips today
wow great chip shop chips..
Is it really good to soak spuds in Luke warm fat for 25 minutes ?
Yes, it's fine, even better if you use beef dripping. Unless you are a health freak that is.
Looks good and tasty. But I believe there is a better way to peel the potato. The yield is so bad that way.
Blanched in oil? not water? Ahh I see!
Thanks legend:) Music bad choice .please use Muhammad al mutiq
Sorry about the music on the older videos 🥴
The music is way too loud....
Yes I know , sorry ! New videos are ok :/)
Soggy looking chips. You need to dry them thoroughly in a fridge for at least 3 hours to get a flaky crispy chip.
Chip shop chips aren't meant to be crispy at all
They will only TASTE like chip shop chips if cooked in the right oil/fat, ie frymax palm oil or rapeseed oil.. same as you won't get a kfc coating flavour without the exact combination etc.. but like you, I have been making chips this way for 30 years (less the peeling potatoes with a carving knife!!).. they turn out good, but not as good as the chip shop!!
What was the temp? 😉
800c
So you need a thermometer to make chips.
👍🏻👍🏻👍🏻
😊
This is a triple cooked chip recipe. Chip shop chips are softer with no crunch
er no its not lol, chip shops DO cook it twice like he did in the video, a slow deep fry then a flash hot fry ,triple cooked is nothing like this ,its in the name , TRIPLE cooked
Nuts
Sorry to rain on your parade , but, my parents had a chippy for years and that is not ‘ proper chip shop chips’. One of the secrets to chip shop chips is to stand overnight in a salt solution. Yours from what I could see, was holding excess fat/oil, also a real chip shop doesn’t use oil. There is no need to par boil chips when done right, as I say, sorry to rain on your parade.
Restaurant recipe this. Basically the better the restaurant the better the fat or potato. His recipe isn't a chip shop recipe
I know this is extremely old, however as an Expat to the States it is very hard to find a places that sell proper chip shop chips, or find videos that teach you the correct way. I'd be very grateful for a better understanding of how to makes chippy chips at home. (if really even possible)
Music is much louder than you. No recipe, that sucks.
You have wasted a full potato bonkers
Tastes nothing like a chippy and made a mess all over my kitchen! Never again.
How did you make a mess while making chips
@@Trash-bd1cb The oil kept spitting.
ok it shows you never worked in a standard chip shop. You have made gastropub chips, not chip shop chips. The normal way in 98% of chip shops is peel potatoes, chip the potatoes, keep them in cold water for several hours, drain for several hours and then throw them in a mix of half veg oil and half lard at 190 degrees. Cook until done. that is it.
I know this is extremely old, but I would be interested as to your "credentials" to know how or if this guy is wrong. I ask in all sincerity. I am a Luton Lad that now lives in Arizona, US and cant find a place that cooks them like a proper chippy and I only know this version or a variation of it. But they DO NOT taste like Chip Shop Chips.
@@andyg806 I think chip shops use ultra-fresh potatoes, soak them in an acidified brine for several hours and then fry in palm oil, then when wrapped in paper they steam a bit softening them, the extreme heat of the fryer probably has a lot to do with the taste too
Do you what blanching actually means? Your talking about vegetable oil and blanching. Blanching is cooking in water not oil. Misleading video
Kat Cymru You’re a dick
lol
Leaving chips on the gas hob for 25 minutes is very dangerous, I did that and nearly burn my house down!
Crappy chips
4
Oh no, those shoes in your kitchen at 1.45.' Why in kitchen?
Because he is a plebian, lower working class, they are not well educated. They live in their own filth most of the time. I can't understand why anybody would wear outdoors shoes inside the house. Why bring shit into your house?
@@RussellChapman99 It's all about culture, not class. We all live differently, I come from a Carribean household so we take off our outdoor shoes as soon as we get inside, and we also don't walk on the carpet (specifically go upstairs) with shoes on. Some people do and expect people to do the same but I carry these rules with me regardless of who i'm staying with, they may find it odd but that's just my culture which makes us all different; culture.
Kat Cymru Damn Kat. You’re a mean one. Nice to see it’s not just us guys been grammar Nazis and calling everyone stupid lol
@@RussellChapman99 Is that why your class send their Children to Boarding School while the wife stays at home ,Drinks wine all day and is one more Tablet away from a Nervous breakdown
@@TheAsa1972 It seems you have a rather large chip on your shoulder. I made a simple statement about keeping a place clean, wearing outside shoes in the home is dirty, something most uneducated town people of the UK do, but not those who have grown up in country, who understand what it means to be clean
A single sausage in batter? You sound like a Vegan? :( lol
Don't mind me, just trying to understand what you mean. Vegans eating nonvegan sausages at all does not make sense to me