Naked Science Forum
General Science => General Science => Topic started by: Geezer on 24/07/2011 03:23:54
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Some people make chips by deep frying them twice. Once to soften them, then they remove them from the oil for a few minutes then fry them a second time at a higher temperature to brown them.
I think this might result in a higher fact content compared to chips that have only been fried once. Might this be true?
(BTW, "chips" = French fries.)
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May be other health considerations other than
fact fat content ...
Acrylamide also occurs in many cooked starchy foods and is of concern as a possible carcinogen. Acrylamide was accidentally discovered in foods in April 2002 by scientists in Sweden when they found the chemical in starchy foods, such as potato chips, French fries, and bread that had been heated (production of acrylamide in the heating process was shown to be temperature-dependent). It was not found in food that had been boiled or in foods that were not heated.
http://en.wikipedia.org/wiki/Acrylamide
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Please don't bother me with facts [;D]
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It does appear to be that reheated oil results in trans fats, but would this be the case where the period between the residual oil on the chip cooling and being reheated is so short? Anyway the chips have a far better texture when double fried.
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I was wondering if it makes them "inhale" more oil. While they are frying, all those nice little bubbles are water coming out of the spud (I know this is true because my glasses steam up). When they cool down, might oil get drawn in to replace some of the water?
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i guess the first dip/cooling would result in a grease coating on the chip so its better sealed for the second dip/final fry & contain better the water in the chip?
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Some people triple-cook them! My favourite feeding trough in the smoke insist its the only way - once parboiled, one deep fry, cool and quick dip to reheat and crisp off. The chef said it is the best way to get fluffy inside - yet crisp outside. Absolutely great chips - gotta be full of bad stuff tho! I think the reheating is more likely to convert poly-un to saturated fat
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I only use oven chips as they avoid the oil completely..... [;D]
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I only use oven chips as they avoid the oil completely..... [;D]
They kinda avoid the taste of chips as well
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I only use oven chips as they avoid the oil completely..... [;D]
They kinda avoid the taste of chips as well
add MSG
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They kinda avoid the taste of chips as well
Better then the taste of a heart attack [;D]
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Eweoooo - I might have to try the parboiling idea. Thanks!
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& i thunk what if u let chips dehydrate in a frostfree fridge prior to frying?
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& i thunk what if u let chips dehydrate in a frostfree fridge prior to frying?
Wouldn't that take the water out? I think the idea is to keep the water in so they are nice and creamy in the inside. The trick is no achieve that without them becoming soggy.
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& i thunk what if u let chips dehydrate in a frostfree fridge prior to frying?
So far as I recall, fresh potato does not freeze well, suffering from frost bite. However, if par boiled, they can be frozen. I have a feeling that this is the method employed by the industry for frozen uncooked chips.
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Fish and chips, mmmmmmm
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Tried parboiling for ten minutes.
The chips ended up with a very crisp outer shell, but the insides seemed to have shrunk. The outer surfaces of the chips were slightly concave. Perhaps they lost too much water?
I'll give it another shot with a five minute boil. (For reference, altitude here is 2,000 feet.)
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Ten minutes might have been a bit too long even for quite a fat cut chip and certainly for the skinny French fry. I would have gone for 5 minutes for a fat cut steak chip. After draining off the water, give them a good shake in the saucepan.
What spuds were you using? King Edward, Maris Piper, Rooster & Sante are reckoned to be the best for chips, failing that Desiree is a good 'all rounder'.
I'd give it a go myself, but I only have to get the frying pan out and 'er indoors pounces. There's only one way a frying pan get's used in the abode..... (https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fwww.thesmilies.com%2Fsmilies%2Fsilly%2Ffryingpan.gif&hash=9888e9ff2bdb9669746c64653f625d83) (http://www.thesmilies.com)
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You're right Don. I tried just over four minutes last night with much better results. They tasted similar to roast potatoes and the combination of crunch and softness was pretty good.
The variety is a bit of a mystery. They are yellow, and were grown in California, which is a bit ridiculous as I live in Idaho - the center of the potato universe.
I have to complete all experiments in the next few days before Mrs G returns. I may be able to extend that a bit if I use the fryer outside so the place doesn't smell so much like a chippie.
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doesnt lard have a higher burning point?= higher frying temp
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Lard??????? (https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fbestsmileys.com%2Fsurprised%2F5.gif&hash=940d25ac0bbbcda8defb6d168f2ed830)
OMG, you can't even mention lard, you'll have the health nutters going berserk.
(https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fbestsmileys.com%2Fwhisper%2F1.gif&hash=db918971f030faf40b08885a7e90d2fe)"Take cover, someone used the 'L' word!" (https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fbestsmileys.com%2Fscared%2F5.gif&hash=11693cffecee1ecfa482056cad7e962d)
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Forget lard - that's for whimps. In my old chippy in leeds (where I was a chronically unhealthy student) they used to use beef dripping for frying chips - marvellous
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Beef dripping?????
LOOK OUT, the animal rights freaks are coming..... and the health freaks...... and the eco freaks ......... and....... and.......(https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fbestsmileys.com%2Fmarching%2F1.gif&hash=b09a93bfd0203f1b3015a338b421edf3)
I'm outtta here! (https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fwww.smileyshut.com%2Ffree-scared-smileys-366%5B1%5D.gif&hash=aa2f3c25ddd9dba4561115f445fc7db7)
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breastmilk is best 4 babies? maybe human fat is healthiest 4 frying.
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the first rule of fight club is dont talk about how we make our chips
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parboil in breastmilk & fry in human fat?
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mmmm!
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breastmilk is best 4 babies? maybe human fat is healthiest 4 frying.
Nope, because we are top level predators our fats tent to contain rather high concentrations of persistent organic pollutants like DDT. I once read that average Americans were not fit for human consumption because of this. Though the levels may have dropped a bit, I'd still go with olive oil.
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I once read that average Americans were not fit for human consumption because of this.
You better include a lot of average UKnians. The UK was awash in DDT too.
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breastmilk is best 4 babies? maybe human fat is healthiest 4 frying.
Nope, because we are top level predators our fats tent to contain rather high concentrations of persistent organic pollutants like DDT. I once read that average Americans were not fit for human consumption because of this. Though the levels may have dropped a bit, I'd still go with olive oil.
olive oil was/is popeyes GF & she didnt have much fat
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try patting chips dry with a paper towel be4 frying?