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  • (THEME MUSIC)

  • The humble chip.

  • It's so delicious.

  • But not easy to perfect.

  • When you're making them at home, I'm going to show a little trick

  • to get them just right.

  • What I've got here is a couple of different types of potatoes.

  • These are just brushed potatoes. Actually, the variety's creme royale.

  • It's a really nice one to fry.

  • You can either peel them

  • and then what I always do is just...

  • ..I sort of turn it into a box, if that makes any sense.

  • I cut around it and just even up the sides

  • so you don't have too much of inconsistency

  • when you actually are cutting them.

  • So I cut through it like that.

  • And the same again there.

  • I don't throw this away because you can use these little off-cuts

  • to thicken a soup or to use in another way in the kitchen.

  • And then when it comes to cutting them,

  • you just go down and again.

  • And then I have these beautiful consistent shaped and sized chips.

  • But if you're going to leave the skin on, do the same thing.

  • Just go ahead and just sort of trim up the edges of the potato

  • so it looks more like a rectangle than an oval.

  • Like that.

  • And then you can go ahead and cut the desired thickness.

  • The thinner you cut the chips, the crispier they'll get.

  • They'll also absorb more oil,

  • so the thicker they are, the healthier they are.

  • What you do next is a little surprising.

  • You're going to cook them in water first. OK?

  • They're going to be cooked in boiling water, which I have right here,

  • for about two minutes

  • and then we take them out, dry them and then fry them.

  • The reason for doing that is they absorb less oil

  • and it allows the outside to go beautiful and crispy,

  • where if we threw them straight into the oil,

  • eventually they go a little soggy.

  • I'm going to cheat right now. I've already done some.

  • If you have a look at these, I've got three different varieties, really.

  • So I've got some really thick ones.

  • Some here that are a little thinner.

  • And then of course these little guys. These little shoestrings.

  • Now, really important, you don't get your oil too hot

  • but you need to get it hot enough.

  • So you have to get it to 190 degrees or 375 Fahrenheit.

  • Don't overfill the pot. You only want to fill it about halfway.

  • Because the water in the potato

  • and the water on the outside of the potato

  • will react to the oil, so it will bubble up.

  • So if your oil's too high, there's a chance it will bubble over.

  • I've got a little thermometer that I stick in the side.

  • If you don't have one of those, here's how you do it.

  • You just drop one potato in, still hold it.

  • See how that took a few seconds to start bubbling? It shouldn't.

  • It should almost happen instantly.

  • And that's because my oil isn't quite hot enough yet.

  • It's probably about 180 at the moment and I need it to be 190.

  • Now my oil's at 190 degrees, or 375,

  • so I'm going to put my potatoes in.

  • It's always a good idea just to put a couple in to start off

  • and you'll see how those potatoes are going to react to the oil

  • and you don't want it to be too crazy and bubble over.

  • You can't see it's quite fierce.

  • So imagine if we'd filled that oil right up,

  • there's a chance it would bubble over.

  • So I can't emphasise enough - be sure to fry safely. OK.

  • And they're going to take a good four minutes or so

  • before they go golden, delicious and crispy.

  • At the start, they'll sink right to the bottom, which is normal,

  • and then after a couple of minutes,

  • you'll see some of the moisture has fried out of the potato

  • and it's naturally gotten a little lighter in weight

  • and it will rise up and it'll actually float on the top of the oil.

  • So our chips have been in for about three or four minutes.

  • You can see they're floating on the top,

  • they've gone beautiful and golden brown.

  • The temperature, of course, drops when you put your chips in.

  • If you keep your eye on it,

  • it should come all the way back up to where it was, which it has.

  • So I'm going to pull these ones out

  • and then what I'm going to do is a little experiment.

  • I'm going to cook the slightly thinner chips

  • and see how they hold up.

  • And then I'm going to cook these little shoestring fries

  • and see the difference there as well.

  • Now, you'll notice the reaction of the oil to the slightly thinner fries

  • is a little more intense

  • and that's because there's just more surface area on the chips.

  • When we come to do the shoestring fries, it's even stronger.

  • It really will, you know, cause your oil to bubble up.

  • So just put a few in to start off and then a few more

  • and make sure that you're being careful while you're frying.

  • So you'll see these are now floating, they've gone nice and golden.

  • The reason I've put them on to a wire rack

  • is because I want the air to circulate underneath them.

  • The last thing that you want your chips to do is to steam,

  • so make sure you put them on a wire rack

  • so the air can circulate around them.

  • Once you get those out, time for the shoestrings.

  • I'm just going to put just a few of these on at a time.

  • There's quite a reaction between the oil

  • and the water content of the shoestring fries,

  • so don't put too many in at once.

  • All I do when it comes time to seasoning the chips

  • is I just hit them with a little bit of sea salt.

  • I'm going to do a bit of a test on my big ones here,

  • the first ones that we cooked, these are the big thick ones.

  • Mmm! Delicious and crispy on the outside,

  • beautiful and fluffy potato on the inside,

  • which is what I love about them.

  • Let's try the next size down.

  • These are mine.

  • Super crispy, really tasty. I think they're the perfect size.

  • So once the potatoes have had a minute or two,

  • you can pick them up.

  • Here - I'm going to serve a trio of chips.

  • Ha! Really thick...

  • ..middle and then, of course, last of all are the shoestrings.

  • These little skinny chips, they absorb a lot more oil,

  • so if you're watching your weight,

  • they certainly aren't the ones to choose.

  • Now, I've used canola oil.

  • You basically want to use any neutral flavoured vegetable oil.

  • Serve those last of all.

  • They're super crispy, they're really delicious

  • but they're just not quite as good as the other ones for me.

  • Anyway, however you like to eat your chips,

  • now you know how to make them.

  • (THEME MUSIC)

  • PEOPLE: Ta-da!

  • (THEME MUSIC CONTINUES)

(THEME MUSIC)

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How to make French Fries with Curtis Stone - Coles

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    吳若迷 posted on 2013/08/22
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