Experiment Report
Title:
Chips Test IV
Abstract
This experiment will test the effect of oil on the chip exterior using the boil-in-vinegar method. We will use no oil for this experiment.
Introduction
The boil or parboil cooking method before air frying shows promising results. The inside of the chip is nice and fluffy, and the outside colour is nice, even tan, but the exterior is still a bit leathery and chewy. We have tested using only an oil spray, but for this test, we will remove all oil to see the effect that has on the chip exterior.
Method
We will use the same potato variety and method as in the Chip Experiment Phase III. We will not use any oil in the second cook.
Red Rascal potato, 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.
Drain and leave to air dry before placing in a bowl in the fridge.
Second Cook
When ready to cook, preheat the air fryer, place the chips in the basket and air fry for 6 minutes at 200 degrees. Sha e and cook for a further 9 minutes at 180 degrees.
Results
While the inside of the chip was still soft and fluffy, the exterior was even more chewy than the previous experiment.
Discussion
The results have highlighted the need to use oil in the air-frying process. My initial theory was that the oil or oil spray was flattening the chip surface and creating more of a leathery texture. Air frying without oil has proven this is not the case.
Conclusion
This experiment has proven that oil is an important component in the air-frying process when making air-fried chips. Based on the results, I now want to try using more oil rather than less.
Oil is required in the air-frying process