The perfect Chip
Tuesday, September 13 2011 @ 08:38 AM EDT
Contributed by: Louis
From the web
How To Make The Perfect Potato Chip
Click the picture for a surprise link.
Potato chips might come in every flavor under the sun these days, but all the jalapeño-cheddar dust in the world won’t make up for a soggy bag of tater goodness. And here’s the secret to the DIY crunch you crave.
Turns out when you’re making your own chips, it’s all about thickness; 3mm is the way to go—any thinner and they’ll either burn or come out a bit too limp, and vinegar. Yes you read that right VINEGAR!
Washing out the starches and enzymes that’ll dirty up your spuds is critical to a good tasting and good looking chip. Specifically the enzyme tyrosinase, which when exposed to oxygen—like an apple core that’s been left out too long—causes unpleasant browning.
Plain rinsing will get you far, but not far enough. Certainly not as far as boiling will. And definitely not as far as boiling in vinegar-spiked water.
Here is the simple recipe: