Re: Which Magazine - Best Oven Chips
On the subject of deep fat fryers/chip pans...my mother used to use a chip pan with lard instead of oil. When it cooled down and solidified, we scraped the top layer off once in a while to get some of the burnt bits off (my day used to spread this on bread and eat it). Once in a blue moon we used to warm the fat up and decant it so we could give the pan a wash and put the fat back in. Topped it up occasionally with some more lard. Because it was solid when cold, worry of spillage during storage was never an issue. This lasted us for literally years before we decided to replace the fat/lard.Re: Which Magazine - Best Oven Chips
Re: Which Magazine - Best Oven Chips
Re: Which Magazine - Best Oven Chips
Re: Which Magazine - Best Oven Chips
I never buy French Fries from the market. Always make my own using my handy-dandy French Fry cutter.Re: Which Magazine - Best Oven Chips
Re: Which Magazine - Best Oven Chips
Self filtering chip pan for meRe: Which Magazine - Best Oven Chips
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