Experiment Report
Title:
Chips Test III
Abstract
The aim is to test the use of vinegar in the first cooking stage, but instead of parboiling, the chips will be boiled. The objective is to assimilate a 'fish and chip shop' chip style.
Introduction
The phase II testing showed positive results in colour but not quite texture and taste. Literature suggested actually boiling the chips in water with vinegar rather than parboiling. The addition of vinegar to the boiling water was meant to allow for an extended cooking process without the potatoes falling apart. To rule out the possibility of the double air-fry creating a denser exterior, we will try a single air-fry cook.
Method
Using the same potato variety as in the Chip Experiment Phase I, Red Rascal, peel and chop into 1 cm-sized chips.
First Cook
Place in a saucepan and rinse once to remove excess starch. Cover chips with cold water and add ¼ cup white vinegar. Place on the stove and bring to a gentle boil. Boil for 20 minutes. I checked regularly after the 12-minute mark to ensure the chips were not breaking up. They need to be tender but not falling apart.
Drain and leave to air dry before placing in a bowl in the fridge.
Second Cook
Once cooled or when ready to cook, preheat the air fryer, place the chips in the basket, spray with cooking oil and air fry for 6 minutes at 200 degrees. Shake and cook for a further 9 minutes at 180 degrees. I dropped the temperature so as not to overbrown the chips.
Results
These definitely looked like fish and chips. They also had a beautiful, soft interior that made them a pleasure to eat. However, they lost their snap quite quickly, and some edges were harder and chewier than a chip shop chip.
Discussion
I was concerned about boiling these for so long. Without the vinegar, I would have ended up with potato soup. This test would be the closest I have been to replicating a 'fish and chip shop' chip using the air fryer.
The inside of these chips was soft and fluffy, and the potato had the full flavour coming through. There was still a slight hint of vinegar in some. The exterior had areas of hit-and-miss. I reduced the temperature of the air fryer to avoid over-browning the chips. These may benefit from a longer, lower air fry that will help them maintain their snap. I also tried this with a high temperature for the first six minutes of cooking in the air fryer, and I may need to cook them first at a low temperature, cool them and then cook them again on high. Cooking the chips straight from the fridge will also increase the time it takes them to cook, so removing them from the refrigerator before cooking is best.
I also tried using a spray oil rather than tossing in oil. The oil may be smoothing the rough surface we have developed and creating a leatherier exterior.
Conclusion
We are heading in the right direction, and boiling with vinegar in the water is preferable to parboil in the bicarb method. The next thing I want to look at is the use of oil for air frying. I want to see if there are enough natural sugars in the potato to set the exterior of the chip without oil and if this helps remove any residual moisture.
Boil with vinegar in the water