Experiment Report
Title:
Chips Test VI
Abstract
Following the method of boiling the chips in vinegar and then double air frying them after tossing them in oil, we will test the addition of a quick parboil with bi-carb soda to see if this enhances the chip exterior and the hold of the final fry.
Introduction
We have established that boiling the chips first in vinegar creates a blonde chip with a fluffy interior. Tossing the chips in oil before the first cook in the air fryer helps create a crisp exterior, but it is not quite there. We have seen that parboiling with bi-carb soda in the water helps break down the surface of the potato, creating a better exterior for the finished chip.
This experiment aims to determine if combining boiling in vinegar and boiling in bicarbonate of soda can create the perfect air fryer chip. The science and tests have shown us that bi-carb soda in boiling water creates an alkaline environment that breaks down the potato. Vinegar in the water creates an acidic environment that slows the breakdown of the potato, allowing for a longer cooking time. As chips have a large surfacer area, we will need to limit the exposure to the bi-carb stage of the process.
This stage should be no more than two minutes.
Method
We will use the same potato variety and method as in Phase V of the Chip Experiment.
Red Rascal potato, peel and chop into one cm-sized chips.
First Cook
Place 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 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 two tablespoons of cooking oil to the chips in the bowl and toss through before placing a layer and a half in the basket. Do not overcrowd the basket. Cook in batches if required. Air fry for 10 minutes at 160 degrees. Cook all batches before returning all the chips to the basket and cooking for 4 minutes at 180 degrees.
Results
The chip's interior is soft and fluffy, and the exterior is crisp with a nice bite. The bite on these is even better than the chips boiled in just vinegar. On standing, these chips maintain their crisp exterior and do not go limp.
Discussion
This is the best chip yet, even better than some you can get at fish and chip shops. Combining the pre-boil methods to incorporate both bi-carb and vinegar in the process enables the best pre-treatment of the chips, bringing the best of both processes to create the ‘ultimate’ chip.
Conclusion
The results speak for themselves. This is the 'ultimate' air fryer chip.