"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-27-2008, 09:08 PM   #1
Assistant Cook
 
EternalRos3's Avatar
 
Join Date: Oct 2008
Location: NY
Posts: 11
Homemade potato chips

I want to cook potato chips, and found Alton Brown's recipe on foodnetwork.com. I watched the video because I've never done this type of cooking before, and there were certain things that confused me. I have a question for those of you who have made homemade chips or the like.

Do I need a dutch oven like Alton suggests, or can my crappy little teflon pan suffice?
I don't have the special strainer he uses, just a plastic one, and plastic cookwear. I was wondering if that would affect anything either?

Any other frying tips are appreciated, especially since I don't have all of the proper tools.

__________________

__________________
EternalRos3 is offline   Reply With Quote
Old 11-27-2008, 10:07 PM   #2
Sous Chef
 
RobsanX's Avatar
 
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
I only made potato chips one time, and I did it in a deep fryer with a basket...

I think the reason you need a lot of oil is that the temperature won't drop so drastically when you put the potatoes in... Turning that much water into steam takes a lot of heat from your oil, and a large drop in temperature could affect your results.

The plastic utensils are probably not a great idea. Mine go flexible if I have them in 212 deg. water too long, so I would think that 350 deg. oil would be even worse. The only way to know for sure is to try, but beware that they might even melt...
__________________

__________________
RobsanX is offline   Reply With Quote
Old 11-27-2008, 10:12 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,352
The deeper dutch oven prevents splattering and minimizes the danger of hot oil spilling over and possibly catching fire.

Your plastic utensils could very well melt in the hot oil.

Make sure your oil is the right temperature and don't overload the pan with a lot of chips at one time. That will cause the temperature of the oil to drop and your results will be poor.

Don't drop a handful of sliced potatoes into the oil all at once. Deal the into the oil as you would deal from a deck of cards.

Use a strainer or slotted spoon or spider to keep the potatoes moving around in the oil so they don't stick together and cook evenly.

Salt/season them as soon as they come out of the oil.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-28-2008, 12:21 AM   #4
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
At my job we serve chips with out daily ceviche and I can honestly say that I have perfected the potato chip. I have found that cooking them in 275 degree oil makes the best potato chip. You have to constantly stir the chips too, otherwise they cook unevenly. However, this is being done in a professional deep fryer and it may be different at home. Good luck and I hope my advice helps a little.
__________________
Cook for love and passion not for money
tsi88kid is offline   Reply With Quote
Old 11-28-2008, 09:27 AM   #5
Sous Chef
 
RobsanX's Avatar
 
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
Quote:
Originally Posted by tsi88kid View Post
At my job we serve chips with out daily ceviche and I can honestly say that I have perfected the potato chip. I have found that cooking them in 275 degree oil makes the best potato chip. You have to constantly stir the chips too, otherwise they cook unevenly. However, this is being done in a professional deep fryer and it may be different at home. Good luck and I hope my advice helps a little.
Thanks for the tip on the temp. Do you peel your potatoes, or leave the skin on?
__________________
RobsanX is offline   Reply With Quote
Old 11-28-2008, 11:09 AM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,850
I made this oven-fried potato chips recipe from Ellie Krieger on the Food Network (without the pepper) a while ago - they turned out great, although next time I would switch the sheet pans top and bottom to cook them more evenly. The onion dip was great, too
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-28-2008, 01:40 PM   #7
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I made a Martha Stewart recipe for homemade potato chips once wherein you, after slicing the potatoes paper thin on a mandoline, pan-fried them in a large skillet in about a 1/2" of extra-virgin olive oil. They were FABULOUS, but of course a bit pricey due to all that extra-virgin olive oil.
__________________
BreezyCooking is offline   Reply With Quote
Old 11-28-2008, 01:43 PM   #8
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
Quote:
Originally Posted by RobsanX View Post
Thanks for the tip on the temp. Do you peel your potatoes, or leave the skin on?
we leave the skin on.
__________________
Cook for love and passion not for money
tsi88kid is offline   Reply With Quote
Old 11-28-2008, 05:39 PM   #9
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
I've done them on occasion in my home deep fryer, but I find that I ate them faster than I could fry them so I don't do it that often.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 11-28-2008, 06:27 PM   #10
Sous Chef
 
RobsanX's Avatar
 
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
Quote:
Originally Posted by mcnerd View Post
I've done them on occasion in my home deep fryer, but I find that I ate them faster than I could fry them so I don't do it that often.
I found that about half of mine were unfit to feed to others, so I disposed of them...
__________________

__________________
RobsanX is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.