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About 12.5 percent of chip by weight is fat - and that ain't natural so it's the absorbed fat from frying process. I would hazard that the outside crisp layer is very high fat content (water boiled away and replaced) and inside fluffy bit is practically all carbohydrate that is cooked (and dried) by the intense heatBut most importantly - What sort of Scotsman cooks his chips in OIL? You have been on the wrong side of the Atlantic too long - surely you should be using dripping for full flavour and heart-clogginess. And congrats on 6k posts - "Neilep level member" - Kudos
wonder if a properly fat impregnated [olive oil] & baked would= yummmy?
Quote from: CZARCAR on 25/03/2011 14:51:24wonder if a properly fat impregnated [olive oil] & baked would= yummmy?I once had baked potatoes cooked by a friend of a friend. They were basted with olive oil (and a little salt + rosemary).They were, indeed, yummy.I don't normally like the skins of baked spuds much, this method of preparation clearly improved them.