Do you cook chips aboard?

[Nostrodamus]

Simple one this.
Being a good Northern lad I do like my home made chips and some good healthy deep fried food.
We cook chips aboard in oil but when we mention it to others they ask if they can come round for some proper chips as they are not allowed to make them aboard.
Of course we do not make them when sailing, just in marinas and depending on conditions at anchor as well.

Do you allow chips to be made aboard or are they banned?

 

[sailorman]

NO
but we used to have a fondue now n then, many many yrs ago

 

[Sandyman]

Simple one this.
Being a good Northern lad I do like my home made chips and some good healthy deep fried food.
We cook chips aboard in oil but when we mention it to others they ask if they can come round for some proper chips as they are not allowed to make them aboard.
Of course we do not make them when sailing, just in marinas and depending on conditions at anchor as well.

Do you allow chips to be made aboard or are they banned?

Of course we fry chips. Why not ? We have a dedicated chip pan. Only the panic bosuns would make it a no no

 

[Cardo]

Hadn't occurred to us until a lovely Northern lass showed us (us, as in the Mrs ) how. Still restricted to marinas or _very_ calm anchorages, but it's definitely on the menu. :encouragement:

 

[Seajet]

No I don't, far too dodgy ! I do make a bee line for Corries' at Cowes though...

 

[Rigger Mortice]

We never fry chips these days. SWMBO parboils the spuds then 'chips" them in a hot oven. Much nicer and less fat.

 

[30boat]

No I'd never do that because of the smell and grease.Anyway I don't eat fried food at all.

 

[blackbeard]

I don't, and wouldn't. Suggest anyone who does, wears oilies, or at least salopettes and boots.

I assume everyone who does: knows where the main gas tap is, has a fire blanket handy and knows what happens if you try to extinguish a deep fat fire with water (applies to your kitchen at home, too).
Oh, I'm sorry, of course you are right, everyone already knows this.

And, of course, one of the joys of cruising is coming ashore and finding a really good chipper.

 

[Vara]

Nope, with the advent of decent oven chips not worth the hassle.

 

[sailaboutvic]

Do we cook chips??? Mmmm let me think s ! Do birds fly ,

 

[Sandyman]

Nope, with the advent of decent oven chips not worth the hassle.

Would agree but don't have a freezer.

 

[Pea-nuts]

Yes I do cook chips aboard very occasionally. When I do, I shallow fry with minimum amount of oil, heat not too high & I never ever leave them unattended.

 

[Nostrodamus]

Looks like there is a lot of sad southern softies on boats.
There is only one way to cook chips. Deep fried (twice cooked is best).

 

[wully1]

We never fry chips these days. SWMBO parboils the spuds then 'chips" them in a hot oven. Much nicer and less fat.

That's the way we do them at home as well, far nicer.

 

[lustyd]

We never fry chips these days. SWMBO parboils the spuds then 'chips" them in a hot oven. Much nicer and less fat.

Do you really believe that? If you parboil them the fat will soak into the potato giving you far more fat in the resulting chip than if you'd put the raw potato into oil which would have immediately sealed it by creating the crispy skin.

This is right up there with believing that buttered toast is healthier than frying bread in butter, or that a cheese sandwich is somehow healthier than cheese on toast. All created by various media which has sadly brainwashed people over the years. Even non-homogonised milk is considered evil these days - the only one readily available is the Jersey milk in the supermarkets.

If you don't believe me, try an experiment. Get two identical slices of cheddar cheese. Place one into a dry but non stick frying pan and cook until it's swimming in its own oil. Now take that cooked cheese and place it next to the uncooked. Your mind will be telling you that the one which was swimming in oil is less healthy but hopefully sense will prevail and you'll realise all that fat came out of the fried cheese while it's still in the raw cheese!

On the subject of chips, I rarely cook them at home and never on board. I'm happy with the "danger" and happy with the "unhealthiness" but I hate cleaning up the pans and disposing of the oil. Although I don't believe cooking chips in deep oil is dangerous, you have to admit that since people started worrying about their health the fire engines are out less often, even if it was a particular type of person who suffered at the hands of the chip pan

 

[Robin]

WE used to make our own oven chips chipping the taters with a proper chip cutter, then rolling the raw chips in a bowl with a little oil in the bottom, then arranging the oiled chips on an oven tray, sprinkled with sea salt and cooking on high oven heat about 30 mins, very tasty, not as fatty and doable on board too,

 

[Wandering Star]

Absolutely! If the weathers kind, I cook double egg and chips, they're one meal I really look forward to making and eating. Immediately after deep frying the chips, I decant the hot oil into a screw topped ss water bottle and I've never had an accident in 50+ years of sailing.

 

[dylanwinter]

the man who sailed Shrimpy

http://2.bp.blogspot.com/_G2s2yBIDE80/SwcUhhOWzqI/AAAAAAAAAfw/4cQ98r3M2Sk/s320/shane_iris.jpg

made them all the time on his little wooden caprice

spuds store really well and oil lasts for ages

D

 

[VicS]

We never fry chips these days. SWMBO parboils the spuds then 'chips" them in a hot oven. Much nicer and less fat.

That's the way we do them at home as well, far nicer.

Thats how we do them at home too.

Peel the spuds and cut into chips

Bring to the boil in water with a good pinch of salt

Drain, and dry over gentle heat

Transfer to a large pre-heated oven pan containing a little oil (your choice but we use sunflower oil)

30 mins at 200C seems about right.

Recently discovered that if you cook the sausages in the pan with them it gives them a nice flavour.

Nope, with the advent of decent oven chips not worth the hassle.

Try it! Vastly superior to any "oven chips" we've tried.


BTW We always use King Edward spuds.


One I did earlier with lamb chops

 

[LadyInBed]

Most definitely, also fry left over slices of boiled potato.