RationalWiki's 2019 Fundraiser

There is no RationalWiki without you. We are a small non-profit with no staff – we are hundreds of volunteers who document pseudoscience and crankery around the world every day. We will never allow ads because we must remain independent. We cannot rely on big donors with corresponding big agendas. We are not the largest website around, but we believe we play an important role in defending truth and objectivity.

If everyone who saw this today donated $5, we would meet our goal for 2019.

Fighting pseudoscience isn't free.
We are 100% user-supported! Help and donate $5, $20 or whatever you can today with PayPal Logo.png!

Donations so far: $2900Goal: $6000

Recipe talk:Steak and triple chips

From RationalWiki
Jump to: navigation, search

A couple of tips for frying.

  • 325-350 F is a good start temp, the oil should NOT be smoking
  • avoid water in the oil, this is bad , and will degrade the oil, as well as spatter
  • wet potato can make your oil foam up as the water is forced out, add chips in small lots or use a deeper pan
  • baking soda will put out a grease fire
  • for golden fries from any potato, add sugar to the water used to blanch them. The sugar will coat the potato and caramelize in the fryer. Instant golden fries which taste slightly sweet.

Hamster (talk) 20:08, 24 April 2010 (UTC)

Sugar instead of salt sounds fairly interesting, IIRC, that's what McDonalds do when sugary potatoes are out of season. Scarlet A.pnggnostic 20:10, 24 April 2010 (UTC)

Needs pint of real beer to the side - David Gerard (talk) 20:18, 24 April 2010 (UTC)

In all seriousness, that was totally worth the effort. In my next attempt I might use Hamster's suggestion of pre-sugaring the chips and I'll definitely have to heat the pan a notch more for the steak (this is fucking difficult with electric hobs) as it wasn't quite up to the texture you'd expect in that sort of time. Also, I think I lost out some of the Thai seven-spice I was using on the steak, there was a bit of heat, but not much flavour but I am agreeing with Heston Blumenthal that if you do steak sous vide you don't need a sauce with it. Scarlet A.pnggnostic 22:27, 24 April 2010 (UTC)
Using sugar on the potatoes doesn't seem to work - they don't absorb the sugar at all. According to a few other sites I've visited on the subject, I think it was Heston again, there is no effective way to compensate for the wrong kind of potato as it's not just sugar content but the entire structure of the starch inside them that changes with type. Chips need to be a fluffier, sugary kind as opposed to more "hard" ones (I forget the proper terminology) like New Potatoes or baking potatoes. Scarlet A.pnggnostic 15:23, 24 July 2010 (UTC)