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Thread: Slap Chips

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    Gold Member Singhms's Avatar
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    Slap Chips

    Hey All,

    Any tips\suggestions on how to prepare slap chips.

    I normally do a pre cook at a low temperature and then a final cook at a high temperature.

    I have seen a few other people say that they blanch in hot water, some people add sugar to the water ?????

    Seems like there are lots and lots of other ways to do this....

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    Diamond Member AndyD's Avatar
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    With the thread title 'Slap Chips' I couldn't resist.

    Pre-cook fry at lower temp (140C) until fairly soft, store and final cook to order at 180C. You'll have the best slappers in town.
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    tec0 (11-Apr-12)

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    Gold Member Singhms's Avatar
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    hehehe, suprisingly lots of people like slap chip threads

    After you pre cook, what method of storage do you use ?

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    Platinum Member sterne.law@gmail.com's Avatar
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    To get true slap chips you dont want to cook at too high a temperature.
    You could use pure blanching at 160 and serve as is.
    Boiling to precook is also done, although steaming is quicker and easier. Both pooking and steaming do make it a bit tougher to work with the chips and needs to be spot on. Oil blanching offers less headaches.
    Anthony Sterne

    www.acumenholdings.co.za
    DISCLAIMER The above is merely a comment in discussion form and an open public arena. It does not constitute a legal opinion or professional advice in any manner or form.

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    tec0 (11-Apr-12)

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    Diamond Member AndyD's Avatar
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    Quote Originally Posted by JWalker View Post
    After you pre cook, what method of storage do you use ?
    If the pre-cooked chips will be final cooked within an hour or two then ambient room temp storage in a suitable plastic bin. If they're going to be standing pre-cooked for more than a couple of hours then in the coldroom they go. Food in a cold room should be covered for hygiene purposes and also to prevent prevent weight loss by dehydration which happens surprisingly quickly in a refrigerated environment.

    You should get yourself a copy of the HACCP regulations which cover acceptable holding times and temperatures and a lot more stuff you should know.
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    Gold Member Singhms's Avatar
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    Hi Guys,

    Once you peel and cut your chips. Is there a way to store them say over night to speed up morning prep and then just blanch them in the morning ?

    Thanks,

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    What everyone is missing is that the real secret lies in the type of potato that you use. Trust me on this one...

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    Diamond Member AndyD's Avatar
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    I agree with what you're sayin Martin, for me the slapper the chips the better but you've got some contradictory food posts in several threads.

    My secret technque involves boiling the thick cut slappers in water till 3/4 cooked, refrigerate for a few hours in an open container which also drys them then fry in rape oil at around 150 celsius. To serve you need real newspaper, salt and vinager. They don't taste the same on a plate or eaten out of white paper or plastic.
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    Bronze Member rfnel's Avatar
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    Quote Originally Posted by AndyD View Post
    I agree with what you're sayin Martin, for me the slapper the chips the better but you've got some contradictory food posts in several threads.

    My secret technque involves boiling the thick cut slappers in water till 3/4 cooked, refrigerate for a few hours in an open container which also drys them then fry in rape oil at around 150 celsius. To serve you need real newspaper, salt and vinager. They don't taste the same on a plate or eaten out of white paper or plastic.
    Andy, next time you visit Johannesburg, pay a visit to Hillside Fish and Chips in Rosettenville. They have the best 'corner cafe' style fish and chips I've ever had.

    When it comes to fast food joints, no-one beats McDonalds' chips (not 'slap', I know), although Steers comes close.
    "Fortune favours the bold" - Virgil
    Riaan Nel
    Freelance Software Development | LinkedIn | Skype

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    Diamond Member AndyD's Avatar
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    Thanks for the recommendation, if I'm ever in the area I'll give them a whirl
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