[FOOD 24]
Masterchef
Shoestring fries, crispy chips and good old 'slap tjips'. Here are top tips on how to make them all.
What is better than grabbing a paper cone filled with French fries swimming in dipping sauce at a music festival or market?
How about crispy shoestring fries at a trendy burger joint? Better yet, some ‘Steers’ chips to cure a hangover and replenish your salt levels.
Of all these glorious chips available, I have to sing praise to good old fish and chip shop, 'slap tjips', soaked in the cheapest spirit vinegar one can find, there is just nothing like it!
BEST SPUDS FOR FRIES:
South Africa’s potatoes are classified into three categories:
WAXY – the 'slap chip spud'
These babies have a high moisture content and a low starch content. They stay firm and don’t disintegrate during boiling which makes them suitable for potato bakes and potato salads.
They are not ideal for mashing or for crispy fried chips. They are however perfect for 'slap tjips'.
FLOURY - 'The ultimate fries spud'
These potatoes have a low moisture content but a high starch content. They will not retain their shape when boiled but make superb roast potatoes, wedges and chips that are crispy on the outside and fluffy on the inside - oh yum. Great for creamy mashed potatoes too.
WAXY/FLOURY – 'the versatile spud'
This multi-purpose potato is commonly available at supermarkets.
They have a fair starch and moisture content which enables them to retain their shape during cooking and can be used for all cooking methods to make a variety of dishes.
Most packaging at supermarkets will specify which cooking methods are suitable for the potatoes, if it is not specified; it is usually the all-purpose waxy/floury variety.
Make your own:
CRISPY DOUBLE FRIED CHIPS:
- Use a floury potato ( potato for chips, roasting and mashing)
- Make sure your chips are cut evenly (are the same thickness).
- Use clean fresh sunflower oil.
- Fry in moderately hot oil until al dente but still pale in colour, remove and set aside while increasing the oil temperature.
- Fry again in hot oil until golden and crispy on the outside and soft and fluffy on the inside.
- Drain on absorbent paper. Season with salt.
MATCHSTRICK OF SHOESTRING POTATOES:
- Cut combination or floury potatoes into very thin slices, then cut into matchsticks.
- Make sure they are dry before frying. Use a clean dish towel.
- Fry in batches in a large pot of hot oil until golden and crispy. Season with salt immediately.
SLAP TJIPS:
- Use waxy potatoes.
- Blanch chips for 5 minutes, dry and cool.
- Then fry in moderately hot oil until al dente but still pale in colour.
- Remove from oil, turn heat up and fry in hot oil until tender and golden.
- Drain and sprinkle with salt and vinegar.
Pimp your chips!
Serve your chips with a soft fried egg and crispy bacon bits or chorizo.
Make a homemade tomato sauce, mayonnaise or aioli to enjoy with it.
Try an infused salt by bashing Maldon salt with herbs, lemon or spices (like smoked paprika).
Try out my delicious recipe for aioli and rosemary salt. Serve them up with the chips of your choice!
How do you like your fries?
Geplaas deur Berie van Velden Smith
Freezing Diced Potatoes:
Diced potatoes can be frozen for use in a variety of recipes. Here's how:
• Peel two pounds of potatoes. (or whatever amount you want to work with.) Cut the potatoes into 1-inch cubes.
• Simmer the diced potatoes in salted water until just tender.
• Spray a sheet pan with non-stick cooking oil and spread cooked potatoes in a single layer on the pan.
• Place the pan of diced potatoes in the freezer until frozen solidly.
• Transfer the frozen potato cubes to freezer bags or containers to use as needed.
• When ready to use, reheat diced potatoes in simmering water and use in your potato recipes including your favorite potato salad recipes.
Freezing potatoes for hash browns and other shredded potato recipes:
• Shred or grate 2 pounds of potatoes(or any amount you want to work with).
• Place grated/shredded potatoes in a bowl of iced water until all potatoes are shredded.
• Spray a sheet pan with cooking spray.
• Drain the potatoes thoroughly and place on the sheet pan in mounds or patties.
• Leave on the sheet pan until solidly frozen, then store in freezer bags or containers.
• Use the frozen shredded potatoes in hash brown potato recipe or other shredded potato recipes.
Make ready-to-cook frozen French fries:
• Peel and cut the potatoes you want to freeze into "french fry lengths."
• Boil cut potatoes in salted water until partially cooked.
• Drain and place in a single layer on a sprayed sheet pan.
• Freeze until solid; transfer to freezer bags or containers and put in freezer.
To cook the frozen French fries:toss frozen potatoes with 2 tbsp. of oil, place them in a single layer on a sheet pan and bake at 425 degrees until nicely browned (about 15 to 20 minutes). Turn occasionally. Salt and serve.
Bets Lourens
IDEES VIR DIE VRIES VAN AARTAPPELS/SKYFIES
Ek het aartappels (in chips gesny) probeer vries. Het 3 verskillende maniere probeer.
Masterchef
Shoestring fries, crispy chips and good old 'slap tjips'. Here are top tips on how to make them all.
What is better than grabbing a paper cone filled with French fries swimming in dipping sauce at a music festival or market?
How about crispy shoestring fries at a trendy burger joint? Better yet, some ‘Steers’ chips to cure a hangover and replenish your salt levels.
Of all these glorious chips available, I have to sing praise to good old fish and chip shop, 'slap tjips', soaked in the cheapest spirit vinegar one can find, there is just nothing like it!
BEST SPUDS FOR FRIES:
South Africa’s potatoes are classified into three categories:
WAXY – the 'slap chip spud'
These babies have a high moisture content and a low starch content. They stay firm and don’t disintegrate during boiling which makes them suitable for potato bakes and potato salads.
They are not ideal for mashing or for crispy fried chips. They are however perfect for 'slap tjips'.
FLOURY - 'The ultimate fries spud'
These potatoes have a low moisture content but a high starch content. They will not retain their shape when boiled but make superb roast potatoes, wedges and chips that are crispy on the outside and fluffy on the inside - oh yum. Great for creamy mashed potatoes too.
WAXY/FLOURY – 'the versatile spud'
This multi-purpose potato is commonly available at supermarkets.
They have a fair starch and moisture content which enables them to retain their shape during cooking and can be used for all cooking methods to make a variety of dishes.
Most packaging at supermarkets will specify which cooking methods are suitable for the potatoes, if it is not specified; it is usually the all-purpose waxy/floury variety.
Make your own:
CRISPY DOUBLE FRIED CHIPS:
- Use a floury potato ( potato for chips, roasting and mashing)
- Make sure your chips are cut evenly (are the same thickness).
- Use clean fresh sunflower oil.
- Fry in moderately hot oil until al dente but still pale in colour, remove and set aside while increasing the oil temperature.
- Fry again in hot oil until golden and crispy on the outside and soft and fluffy on the inside.
- Drain on absorbent paper. Season with salt.
MATCHSTRICK OF SHOESTRING POTATOES:
- Cut combination or floury potatoes into very thin slices, then cut into matchsticks.
- Make sure they are dry before frying. Use a clean dish towel.
- Fry in batches in a large pot of hot oil until golden and crispy. Season with salt immediately.
SLAP TJIPS:
- Use waxy potatoes.
- Blanch chips for 5 minutes, dry and cool.
- Then fry in moderately hot oil until al dente but still pale in colour.
- Remove from oil, turn heat up and fry in hot oil until tender and golden.
- Drain and sprinkle with salt and vinegar.
Pimp your chips!
Serve your chips with a soft fried egg and crispy bacon bits or chorizo.
Make a homemade tomato sauce, mayonnaise or aioli to enjoy with it.
Try an infused salt by bashing Maldon salt with herbs, lemon or spices (like smoked paprika).
Try out my delicious recipe for aioli and rosemary salt. Serve them up with the chips of your choice!
How do you like your fries?
Geplaas deur Berie van Velden Smith
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/chips-slap-tjips.html
FROZEN POTATOES
Freezing Potatoes
#gevriesdeaartappels
FROZEN POTATOES
Freezing Potatoes
#gevriesdeaartappels
Freezing Diced Potatoes:
Diced potatoes can be frozen for use in a variety of recipes. Here's how:
• Peel two pounds of potatoes. (or whatever amount you want to work with.) Cut the potatoes into 1-inch cubes.
• Simmer the diced potatoes in salted water until just tender.
• Spray a sheet pan with non-stick cooking oil and spread cooked potatoes in a single layer on the pan.
• Place the pan of diced potatoes in the freezer until frozen solidly.
• Transfer the frozen potato cubes to freezer bags or containers to use as needed.
• When ready to use, reheat diced potatoes in simmering water and use in your potato recipes including your favorite potato salad recipes.
Freezing potatoes for hash browns and other shredded potato recipes:
• Shred or grate 2 pounds of potatoes(or any amount you want to work with).
• Place grated/shredded potatoes in a bowl of iced water until all potatoes are shredded.
• Spray a sheet pan with cooking spray.
• Drain the potatoes thoroughly and place on the sheet pan in mounds or patties.
• Leave on the sheet pan until solidly frozen, then store in freezer bags or containers.
• Use the frozen shredded potatoes in hash brown potato recipe or other shredded potato recipes.
Make ready-to-cook frozen French fries:
• Peel and cut the potatoes you want to freeze into "french fry lengths."
• Boil cut potatoes in salted water until partially cooked.
• Drain and place in a single layer on a sprayed sheet pan.
• Freeze until solid; transfer to freezer bags or containers and put in freezer.
To cook the frozen French fries:toss frozen potatoes with 2 tbsp. of oil, place them in a single layer on a sheet pan and bake at 425 degrees until nicely browned (about 15 to 20 minutes). Turn occasionally. Salt and serve.
Bets Lourens
IDEES VIR DIE VRIES VAN AARTAPPELS/SKYFIES
Ek het aartappels (in chips gesny) probeer vries. Het 3 verskillende maniere probeer.
1ste het ek chips in warm olie gedompel vir so paar minute, uitgehaal, laat koud word en toe gevries. Dit smaak goed!
2de het ek chips goed afgewas, 15 minute in 1t chip white gemeng met 5L koue water laat le, gedreineer en toe gevries. Dit werk baie lekker!
3de het ek chips 10 minute in kookwater gekook, dadelik in yswater gedompel en laat dreineer en toe gevries. Dit het heeltemal uit mekaar geval toe ek dit gaarmaak, so dit is volgens my 'n definitiewe NO-NO!
Die ander 2 kan werk! (Chip White is 'n wit poeier wat jy by sekere winkels by die speserye afdeling sal kry).
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/chips-slap-tjips.html
Cecile Maltrap Du Toit
Ek
het net gedink om te deel:
Ek het altyd probleem met aartappels gehad wat sleg word in die huis voor ek die hele pakkie op gebruik. Het besluit om te beproef, ek het al die aartappels geskil, en gesny en gerasper soos nodig.
Die wat ek nie kom opgebruik het met een slag se kosmaak nie het ek in vleis sakkies verpak en gevries. Gister aand die laaste sakkie gebruik.
Dit was soos vars pas geskilde aartappels.
Moral of the story, aartappels kan rou gevries word om langer bruikbaar te bly.
En hier is my skyfies wat ek op die manier gedoen het soos Helene de Lange onder die foto vir ons beskryf het***Ja dit werk soos n BOM***...HELENA KRUGER..31/03/2015..Na 3mde in die vrieskas..bietjie waterig as mens dit uithaal en dit ontvries maar druk droog met Kombuispapier en bak in warmolie ..lekker crispy...
Helene de Lange Vitamine C poeier by die apteek- week geskilde aartappels/chips daarin, haal uit, droog effe, & vriesEk het altyd probleem met aartappels gehad wat sleg word in die huis voor ek die hele pakkie op gebruik. Het besluit om te beproef, ek het al die aartappels geskil, en gesny en gerasper soos nodig.
Die wat ek nie kom opgebruik het met een slag se kosmaak nie het ek in vleis sakkies verpak en gevries. Gister aand die laaste sakkie gebruik.
Dit was soos vars pas geskilde aartappels.
Moral of the story, aartappels kan rou gevries word om langer bruikbaar te bly.
En hier is my skyfies wat ek op die manier gedoen het soos Helene de Lange onder die foto vir ons beskryf het***Ja dit werk soos n BOM***...HELENA KRUGER..31/03/2015..Na 3mde in die vrieskas..bietjie waterig as mens dit uithaal en dit ontvries maar druk droog met Kombuispapier en bak in warmolie ..lekker crispy...
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/chips-slap-tjips.html
Ek is in die kos bedryf en het al hierdie bo genoemde raad probeer.
ReplyDeleteMet Chip White is 'n wit poeier as jy die aartappel vries en dan weer in warm olie wil gaar maak is die pap chip en ontsmaaklik. die selfde met die ander voorstelle