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Cooking fat/oil?
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<blockquote data-quote="JTL" data-source="post: 633958" data-attributes="member: 49289"><p>I've taken that a step further.</p><p>Bung them in the chip pan and half cook them.</p><p>Pull them out let them go cold and then package and freeze until needed.</p><p>Very soft inside with a great texture outside.</p><p>I've done it where I've cooked them late morning and recooked them late afternoon too.</p><p>The most important thing with chip pans is regular changes of the fat/oil because spuds leave a lot of water in their wake which means old fat/oil is more boiling your chips than deep frying them.</p></blockquote><p></p>
[QUOTE="JTL, post: 633958, member: 49289"] I've taken that a step further. Bung them in the chip pan and half cook them. Pull them out let them go cold and then package and freeze until needed. Very soft inside with a great texture outside. I've done it where I've cooked them late morning and recooked them late afternoon too. The most important thing with chip pans is regular changes of the fat/oil because spuds leave a lot of water in their wake which means old fat/oil is more boiling your chips than deep frying them. [/QUOTE]
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