Making Chips Properly For God’s Sake:
muslims and other none cooks. Potatoes were the staple diet of the Scots. Yet you have come here and using arab (OPEC) oil money you have bought over our chip shops, and opened restaurants, and think you can cook. You can’t. You just ruin our spuds, and our lives. Everything else is just everything thrown together and called a curry, or something with a sauce in it.
I had chips in Elgin yesterday, 08.08.16, from a chip shop, and I had to throw away a third of them. Rubbish. The restaurants are all the same as well.
If you don’t learn to make proper chips, and cook properly, you run the risk of being deported, and if you don’t have proper prices, the same. You are idiots. You really should be handed picks and shovels and made to work.
How to make chips correctly: Chips, which are good enough to eat, and will have people queuing outside the doors of chip shops again, or even at mum’s table, are not fried. They are boiled in oil. That means the temperature is turned down until the oil is just above, but only just above low simmering, with the potatoes, not frying on the outside and leaving the centre uncooked. Or crisping the outside in a vain attempt to cook the middle. The oil should even go back from the bubbling stage a couple of times during the cooking, which will, and should happen, as with simmering, if you do it right. Chips should be almost still white when done. It takes a little longer, but the results speak for themselves.
To make them manageable to eat, and not soggy, a slight adjustment of the temperature up from low simmering is required to firm them slightly. (From start to finish. Not during. Experiment. Once you have it, stay with it for ever) Do not blame the potatoes or the oil. It is true that some tatties are easier, and the old dripping had something to be said for it, but Veg oil is good enough and most potatoes are also good enough, though may require differing times. Muslim or Indian or Chinese and others, are not good enough. Who told them they can cook? Not me that’s for sure.
I could write a lot more about this, such as drying the cut chips before emersion, but once you get the idea you’ll know what is required yourselves. When people can eat all the chips of all sizes in the portion, and enjoy them, then you’ll know you’ve got it right. That is why they must be boiled and not fried.
There is not a chip shop or restaurant in the Highlands or Grampian now that does not sell garbage at fools prices. One of the worst is Ashers bakery throughout the Highlands, and Tesco, to name but two. I blame fools such as celebrity chefs, who are really advertising Sh*t with sugar on it that should be put in the bin untouched. All of it without exception.