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In uk how do the chinese restraunts make them dark soft chips that are slightly soft

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In the UK, how do Chinese restaurants prepare those dark, soft chips that are slightly tender?

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One response to “In uk how do the chinese restraunts make them dark soft chips that are slightly soft”

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    BRAdmin

    In the UK, many Chinese restaurants serve dark, soft chips that are often associated with Chinese-style fried dishes. These chips are typically different from traditional British chips. Here’s how they commonly make them:

    1. Potato Preparation: The potatoes are usually a starchy variety, peeled and cut into thick batons or wedges.

    2. Soaking: To achieve a softer texture, the cut potatoes are often soaked in water for a time to remove excess starch. This helps them fry more evenly.

    3. Parboiling: Some restaurants parboil the potatoes before frying. This means cooking them briefly in boiling water, then cooling them down. This step helps to create a soft inside while allowing for a crisp outside when fried.

    4. Frying: The chips are usually deep-fried in oil. Some restaurants may use a specific type of oil that can contribute to the unique flavor and color. The first fry is typically done at a lower temperature to cook them through, then they might be fried again at a higher temperature for a short time to add extra crispness and color.

    5. Dark Color: The dark color of the chips can also be influenced by the type of oil used or additional seasoning, such as soy sauce, which may be added for flavor after frying.

    6. Serving: These chips are often served as a side dish or with various dishes, such as sweet and sour or curry sauce, which can further soften them.

    Each restaurant may have its own twist on the recipe, but this should give you a general idea of how those dark, soft chips are made!

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