Salt and vinegar?

[Cubist]

If you don't put the vinegar on first what will the salt stick to ?

No no no. If you put the vinegar on first all the salt sticks to the top layer of chips. You put the salt on first and let the vingar wash it down to the bottom layers of chips. You let excess salt make its way onto the paper a the side in case the vinegar washes all the salt away, and the top layers have no salt on them. The excess can then be used as a sort of salt reservoir to season any that don't have enough on them.




Not that I think about it much of course........

 

[Noodley]

The oven is on, the freezer contains oven chips. Just have to find the S&V.

No vinegar so I had chips, salt, gravy and sauce

 

[661-Pete]

The chips I enjoy most, are those filched from the plate of the person opposite.

So it's not really my choice...

[edit] mind you - a dash of tabasco can work wonders - or possibly wasabi. Something I must try out....

 

[bauldbairn]

If you don't put the vinegar on first what will the salt stick to ?

+1.

 

[Keith Oates]

A 'dusting' of salt followed by a 'flood' of vinegar, is there another way!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[Fnaar]

I fbalsamic vinegar can go with strawberries (see some recent thread or other) then how about chips with a blueberry jus and mushroom/banana mash?

 

[Brock]

Cubist is right of course, salt first then vinegar to wash it down through the chips. Putting salt on after vinegar is just plain lunacy.

 

[Brock]

If you don't put the vinegar on first what will the salt stick to ?

Umm chip fat? I'm pretty sure the chips where you come from aren't made of teflon.

 

[upsidedown]

Umm chip fat? I'm pretty sure the chips where you come from aren't made of teflon.

Not as simple as you would think. A lot of the chip shops in this part of the world coat the chips in batter then fry them in beef dripping. The resultant bright orange glossy surface acts as a barrier to salt adhesion,producing a disappointingly salt-free chip. The "priming" of the chip with vinegar overcomes this problem.

 

[Landslide]

mind you - a dash of tabasco can work wonders - or possibly wasabi. Something I must try out....

Neither for me at the chippy, I do my condimenting at home: Vinegar, salt + black pepper, big dollop of mayo on the side.

 

[Hover Fly]

I've picked up the terrible French habit of putting paprika on mine.

 

[Landslide]

*Adds to list of things to try with chips*

 

[Panter]

Just to pass on some wisdom here.....

The correct technique is to apply salt first, then vinegar, but then another very light dusting of salt to replace that which has been washed down into the main body of chips.

Mayonaise should be kept as far away from the chips as possible, unless if used very sparingly on an accompanying salad.

Admin, this thread is now done, please lock and make a sticky.......

 

[Chamfus Flange]

Whatever happened to chips and gravy

 

[Dayvo]

Just a light sprinkling of salt.

If I'm feeling decadent, then a splash of garlic mayonnaise, as well.