Luxor4u

Try this for your chips in the future.

Peel a large potato and boil it..
When boiled cut it into chips....
Lay the chips on a tray and spray very lightly with 1Cal Cooking Spray (If you can get it in Luxor)
Put in the oven and cook..

Serve when golden brown

I promise you that you will never eat stodgy fried chips or even oven ready chips anymore.

Personally I prefer the Heston Blumenthal thrice cooked chip and if one hasn't learnt by now
how to cook chips then gawd help you.....

What are the ingredients of 1cal Cooking Spray?

HEPZIBAH wrote:What are the ingredients of 1cal Cooking Spray?

My guess would be - more harmful to health than olive oil, which works extremely well.

Yildez wrote:

HEPZIBAH wrote:What are the ingredients of 1cal Cooking Spray?

My guess would be - more harmful to health than olive oil, which works extremely well.

Quite right.

Some of the brands contain ingredients best avoided, but the main issue is the dodgy chemicals in the propellant.

Better to use an oil mister spray bottle which you can fill as required with, say, olive oil, avocado oil etc..according to preference.

You'll work off the extra calories with the effort of just using the spray

HEPZIBAH wrote:What are the ingredients of 1cal Cooking Spray?

I think its called WD-40

Who2 wrote:Personally I prefer the Heston Blumenthal thrice cooked chip and if one hasn't learnt by now
how to cook chips then gawd help you.....

Heston Blumenthal? I was making thrice cooked chips before he was born. I won't eat any other kind

Mad Dilys wrote:

Who2 wrote:Personally I prefer the Heston Blumenthal thrice cooked chip and if one hasn't learnt by now
how to cook chips then gawd help you.....

Heston Blumenthal? I was making thrice cooked chips before he was born. I won't eat any other kind

Next he will be telling us howto cook the perfect roast potato

Horus wrote:

Mad Dilys wrote:

Who2 wrote:Personally I prefer the Heston Blumenthal thrice cooked chip and if one hasn't learnt by now
how to cook chips then gawd help you.....

Heston Blumenthal? I was making thrice cooked chips before he was born. I won't eat any other kind

Next he will be telling us howto cook the perfect roast potato

Hee hee,

I wrote a post earlier that got lost when my internet glitched out. In it, amongst some facts about cooking oil sprays I commented that what MajorThom had posted was not actually information about a chip but about roast potato fingers. Whether you call them 'chips' (which I think is incorrect), 'fingers' or some other name, they are a potato shape that is being roasted.

I was trying to work out how you cut a boiled potato into chips without them falling apart, now if he had said parboiled, as in blanched.

Or...perhaps he's missed a step out ...boiled then ... mashed and reformed ...then cut into chips (like some commercial frozen chips).

Mmm Nice!

Horus wrote:I was trying to work out how you cut a boiled potato into chips without them falling apart, now if he had said parboiled, as in blanched.

I agree. Totally weird. You blanch/par boil AFTER cutting the chips.

Doing anything to the spuds (apart from peeling them) before cutting them into chips makes no sense at all - and it would be rather difficult to end up with anything resembling a chip. I'm assuming you want long chips rather than small cubes or irregular bits.

But then, this is an MT recipe.

We used this spray oil when it first came out in the UK. The canister had no propellant, but a finger operated pump on the top, came out very easily with a good spray. I bought a little hand held gadget here, 35Le. You put a full boiled spud in it and press the scissors type handle. This sends down a compressing plunger, which in turn sends out a thick ''worm'' of twisty mashed spud. Put a tray full of these in to roast and they are, truly, the dogs ******** of roast fingers/chips, whatever you want to call them. You can even brown them under the grill.

Try sprinkling them with grated cheese or putting it in your mash.

Mad Dilys wrote:Try sprinkling them with grated cheese or putting it in your mash.

I made my first batch of cheesy mash around forty years ago, love cheese, love my cheesy mash which I have at least once a fortnight for as long as I can still get a decent imported Cheddar cheese. I also make a very tasty cheddar [it sticks to your ribs] cheese and broccoli soup, and a cheese sauce to go with several dishes.

I haven't been able to eat cheese for about 30years though i love it as I get at least a crippling migraine and at worst violently sick. Leicester and Dunlop were my favourites followed by Boursin. Yum.

I cannot eat cheese, same reasons as MD, The second line should have read, cut into chips and boil, and not boil and cut into chips, sorry about that was trying to remember and failed, its an age thing!
Anyway give them a go they are lovely, for those who followed the first post how did you get on cutting boiled potato's into chips?

Don't think anyone followed your instructions MD and I am still having difficulties understanding do you mean blanch rather than boil? Surely if you first boil the chips then they would disintegrate into mush.

Dusak wrote:We used this spray oil when it first came out in the UK. The canister had no propellant, but a finger operated pump on the top, came out very easily with a good spray. I bought a little hand held gadget here, 35Le. You put a full boiled spud in it and press the scissors type handle. This sends down a compressing plunger, which in turn sends out a thick ''worm'' of twisty mashed spud. Put a tray full of these in to roast and they are, truly, the dogs ******** of roast fingers/chips, whatever you want to call them. You can even brown them under the grill.

Mad Dilys wrote:Try sprinkling them with grated cheese or putting it in your mash.

carrie wrote:Don't think anyone followed your instructions MD and I am still having difficulties understanding do you mean blanch rather than boil? Surely if you first boil the chips then they would disintegrate into mush.

Um Carrie, I was referring to Dusak's post about Duchess potato/croquettes whem suggesting adding cheese.

Have you perhaps meant to write MT rather than MD - I know there's little difference except gender!