swee'pea99
Legendary Member
'Cos it makes 'em taste yummy! Next daft question...Why bother specifying a potato variety if you spoil it with salt?
'Cos it makes 'em taste yummy! Next daft question...Why bother specifying a potato variety if you spoil it with salt?
Interesting fact...
..."par-boil" has completely reversed its meaning. Originally it meant to boil until completely done but was so frequently misunderstood as "part-boil" that that is now its meaning.
As you were
Haven't got a scoobyWha...? When did that happen?
Interesting, do you par boil your chips first then freeze like Heston does, before giving them the two fries at different temperatures? Or do you just dollop the McCains out onto a tray and bung them in the oven?Just have chips instead.
Depends. Sometimes I par boil, well mostly boil then in a very hot oven with oil for about 20 mins. Though this is verging on the roast potato. If I want proper chips I'd blanch at around 130 in oil, drain and cool, then crisp at around 190.Interesting, do you par boil your chips first then freeze like Heston does, before giving them the two fries at different temperatures? Or do you just dollop the McCains out onto a tray and bung them in the oven?
It’s one thing I’ve never really mastered...
...but my sister makes *the* best roast potatoes. I’ve never had better!
We used to do Heston chips. Bloody delicious!Interesting, do you par boil your chips first then freeze like Heston does, before giving them the two fries at different temperatures? Or do you just dollop the McCains out onto a tray and bung them in the oven?
I go to the chippy.Interesting, do you par boil your chips first then freeze like Heston does, before giving them the two fries at different temperatures? Or do you just dollop the McCains out onto a tray and bung them in the oven?
Yeahbut @Markymark would have to pay London prices for chips, which would buy you an entire field of spuds in Lincolnshire.I go to the chippy.
Yeah, but then you'd be in Lincolnshire.Yeahbut @Markymark would have to pay London prices for chips, which would buy you an entire field of spuds in Lincolnshire.
I've done them the Heston way a couple of times, but mostly it's oven chips for us.We used to do Heston chips. Bloody delicious!
Have now got rid of the deep fat fryer because it made the house smell so McCains on a tray it is. ☹️
Good point, well made.Yeah, but then you'd be in Lincolnshire.
I always do that for roasties .... I had no idea it was called 'chuffing' though. This is a word I will now never forget!Once they are steamed off in the pan, put the lid on and give them a good shake to break up the edges - I season them before shaking too.