Frozen Chips.

[sceadugenga]

I don't mind a few chips (flench flies) with a meal occasionally. Trouble is, even though I like to cook, my mrs insists on helping with the preparation. (And all the cleaning up.)

If chips are mentioned she peels and slices enough to keep London chippy going on a Saturday night.

Waste not want not so I usually end up eating them and my waist line (how can something so round be a line?) really doesn't need them.

So I thought of freezing a heap, then I can just take out half a dozen or so and cook them as required.

So what's the best method...

1) Fry them till they soften but haven't started to change colour then freeze?

2) Blanch them in boiling water then cool and freeze as I do if there's a glut of carrots and cauliflower in the market?

3) Some other method.

Edited February 3, 2007 by sceadugenga

[Crossy]

It seems that commercial frozen chips are blanched until softening and then flash fried to put that skin on the outside.

Probably time for some experimentation. There's not much you can do to a spud that will make it inedible