Experiment Report
Title:
Chips Test V
Abstract
Using the pre-boil in vinegar method, this experiment will test whether applying more oil to the chips prior to air frying improves their exterior.
Introduction
The last experiment removed oil from the air-frying stage of cooking, but the results were less than favourable. Using oil has been proven to be a required step to achieving 'Fish and Chip Shop' style chips using the air fryer. Based on the results, I now want to try using more oil rather than less to further substantiate this.
Method
We will use the same potato variety and method as in the Chip Experiment Phase III. However, we will increase the amount of oil applied to the chips prior to air frying by tossing them in oil before placing them in the air fryer basket.
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. Add 2 tablespoons of cooking oil to the chips in the bowl and toss through before placing them in the basket. Air fry for 6 minutes at 200 degrees. Shake and cook for a further 9 minutes at 180 degrees.
Results
The chip's interior is soft and fluffy, and the exterior is crisp and has a nice bite. However, the longer these sit, the softer the exterior becomes, and the chip becomes quite limp.
Discussion
Adding oil before air frying has produced a better result. This is a step in the right direction, but we are not there yet. We do have a much better chip exterior, but it does not hold and quickly goes limp.
Conclusion
We now know that pre-boiling in vinegar allows a longer boiling time, creating a soft and fluffy chip interior and whitening the chip. Adding oil to the air frying process helps develop the chip exterior, but this does not hold. Earlier testing by pre-boiling in bi-carb did show some sign of roughing up the chip exterior and creating a better surface. I also concluded that the chips pre-boiled in bi-carb, while less visually appealing, were tastier. Can I combine both par-boiling processes, and will that result in the positives of both to create the ultimate air fryer chip?
Use oil in the air-frying stage