ChatterBank0 min ago
When Was The Last Time You Deep Fried Chips?
30 Answers
Many years ago for me, I make my own chips but they are nothing like real deep fried chips. I miss them, but I can't say I miss the greasy pan full of fat, or the smell.
My mother's chip pan was rarely emptied and washed. It was topped up regularly with the used fat from the frying and roasting pans. I don't think she was unusual.
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We make real chips regularly. A panful of oil on the hob and the chips are wonderful. We have a deep fat fryer but it doesn't make chips like a pan on the gas hob.
It reminds me of a story many years ago when we met someone I'd worked with who had emigrated to Canada and come back on a visit. His wife had been peeling potatoes and cutting them into chips to fry and a young friend of her son had been watching in amazement; he finally uttered "so that's how chips are made". He'd only ever seen oven chips before.
In 1977 our mum's chip pan caught fire and she rushed into the garden with it: attracting the alarmed attention of British trooos patrolling at the end of the street in honour of the Queen's visit to the local uni!
I've always had a fear of chip pans and anyway you can get them from the local takeaway. Which also had a fire recently ...
There was a tragic case near where I used to live. A young woman returned home after a night out and put the chip pan on to make some supper. She unfortunately fell asleep. The chip pan (fat) overheated & exploded burning up all the oxygen in the flat. Due to the lack of oxygen the fire went out & the young woman suffocated. There was very little fire damage.
I've got a double deep fat fryer. I often make chips because Mr Fussy will only eat my chips or chip shop chips and will not touch oven chips. I always soak the chipped spuds well in several changes of water before par boiling and make sure they are dry before deep frying. I always do them twice as well. It's a clat, I wish he would eat oven chips.
I always double fried the chips, too. Chip shop chips taste even better after a quick dunk in the chip pan - often did that the day after the night before during my bachelor days.
Chip pan fires were probably the biggest cause of house fires, closely followed by careless smokers.
These days I brush my chips with oil and cook them in my combi microwave. Quick and tasty enough, but not the same.
I have had electric chip pans and always used them in the garden.
O god I thought this would be
when was the last time you deep fried a hamster ! hem hem
Sorry about your fren' - the room would have had to have been sealed... ( poss)
the slow fire from an ignition point and hypoxic environment is the basis of stories of 'spontaneous combustion' inc Mr Crook in Dicken's Bleak House
https:/
discusses it, and in true AB tradition is wrong - Dupuytren in 1830 correct;y identified clothing as an 'external wick' which slowly and completely consumed the contents ( body)
sealed room and hypoxia necessary ( I dont think he defined that)
We use a deep fat fryer, nothing like proper fried chips. The Oven ones even done with its fancy 'air fryer' are nowhere near as nice.
my mum used to do similar barry, but she didnt leave it in the pan she had a white jug she poured it into and then it was put in the fridge. It was then often used to scrape off the top on a thick piece of bread with salt and pepper for a snack. Nothing like a lard sandwich.
Had a chip pan fire too, well my first wife did. Wrecked the ruddy kitchen, we were only young (I was 23 she was 19), first flat we bought.
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