Experiment Report
Title:
Chip Test VII
Abstract
We have three main components to the air fyer chip process.
· Parboil
· First Air fry
· Second air fry
When is the best time during this process to stop and freeze the chips for finishing later?
Introduction
We have established the best combination of cooking methods to achieve a good result using the air fryer to fry potatoes as chips. One of the draw backs is that to achieve the optimum result, the process is a bit involved and not just something you can just throw into the air fryer.
We can stop the process at any of the three main points, freeze the chips than straight from the freezer finish the cooking process. I have done this individually, but I have not had the others to compare the result to. The aim of this is to have all three batches at the freezer stage, finish cooking in the air fryer and taste test together.
Method
As the Red Rascal is out of season, I will run this using Russet potatoes.
Peel and chop two large potatoes into one cm-sized chips.
Batch 1 cut both ends of the chip flat.
Batch 2 cut both ends of the chip on an angle.
Batch 3 cut both ends of the chip to a point.
First Cook
Place all the chips in a saucepan and rinse once to remove excess starch. Cover chips with cold water and add one teaspoon of bicarb soda to the water. Place on medium heat on the stove and bring to a simmer. Simmer for 2 minutes, then drain and rinse. Place the contents back in the saucepan and cover with cold water.
Add ¼ cup white vinegar. Place on the stove and bring to a gentle boil. Boil for 10 minutes.
Toss all the chips in 2 tlb oil. Take out the flat end chips and allow to cool.
Second Cook
Preheat the air fryer and add a single layer of the remaining chips (angle end and pointy end) to the air fryer basket. Air fry for 10 minutes at 160 degrees. Separate the air fried chips into the two batches and air fry the next lot of chips. Continue cooking until all the chips have had their first air fry. Leave the angle cut chips to cool.
Third Cook
Return the pointy cut chips to the air fry basket and cook for 4 minutes at 180 degrees.
Once all the batches have cooled, place in their batches in a bag or freezer container and freeze.
Reheating
Place the frozen flat end chips that have just been par boiled in a preheated air fryer for 10 minutes at 160 degrees.
Add the angle cut chips to the air fryer basket and cook for 4 minutes at 180 degrees.
Add the pointy cut chips to the air fryer and cook for 6 minutes at 180 degrees.
Watch the process from start to finish
Results
With a side-by-side taste test the fat end chip that had only been par boiled was the best.
Discussion
The reheating process did not go according to plan. Basically because I did not follow the correct instructions. I also had not allowed enough time to reheat the chips from frozen, and I also probably overloaded the basket. I recovered from this by adding additional time to the cooking and removing chips from the basket once they were cooked.
Having a side-by-side comparison, there was a standout winner. The chips that had just been par boiled then frozen clearly presented the best. They had a crisp exterior and a soft fluffy interior much like the chips that had been cooked all the way through before eating. The two batches that had been air fried before freezing presented with a leatherier exterior that took away from the bite.
Conclusion
If you want to have homemade air fryer chips on standby for cooking, I would only cook to the par boil stage than freeze.
Freeze the chips after the par boil process for completion by air frying.