ฝัง
- เผยแพร่เมื่อ 7 ก.พ. 2025
- Discover Ken Hom's easy way to make delicious and simple crispy chips using his non-stick wok. See how this versatile wok is perfect for any type of cooking, and learn the simple trick to double-cook chips for that extra crispy and crunchy texture.
Ingredients:
Cooking oil
Potatoes
Tools:
Cleaver: kenhomwoks.co....
Bamboo chop sticks: kenhomwoks.co....
Cole & Mason electronic salt and pepper: coleandmason.c...
Non stick wok: kenhomwoks.co....
Wire skimmer: kenhomwoks.co....
Ken Hom is devoted to using high-quality pans to maximize the potential of any dish. Shop now: kenhomwoks.co.uk
Connect on socials:
Facebook: / chefkenhom
You are one of my favourite ever chefs!
Remember watching you on Saturday kitchen and loving the humble yet professional style.
Please could you do crispy Aromatic duck again? It blew my mind watching you do that years ago on TV.
Such a fan :)
Thanks for writing & keep your wok hot!
Those chips looked incredible! We were always a double fry household. Then we discovered cold cooked chips. Put the oil in the wok/pan, then add the chips, while it's still cold. Then turn on the heat. Let them come up to temp and cook until desired crispiness. I know, it makes no sense, but it actually works! I'm 100% serious. Yes, they take a bit longer to cook, but the end result is spectacular!
Yes, I have done chips that way as well. In fact, sometimes, I fry them three times!
It makes sense in terms of taste because the potato soaks up the oil until it's done. So it's pretty much the high amount of fat that makes it so delicious, in addition to fry it twice, wich is the original way to prepare fries in Belgium.
Not very healthy but who cares.
Thank you for this lekture.
Love this potato-chips🤗
I follow you and learn🙏🏻
Hi from Denmark🇩🇰
I also think that cooking is my zen moment. I love touching food, cutting it and stirring standing by the hob. That's why I don't feel the need to buy gadgets like an air fryer, termomix, etc. I only use a blender and a small chopper sometimes to grind peanuts etc.
Preparing food with a cleaver is very zen & relaxing
Thank you for the technique. Just wondering what is the best cooking fat for chips if you don't consume seed oils? Would it be refined coconut oil or maybe rendered animal tallow?
Beef tallow is probably the best choice. I might try using ghee as an experiment in the near future. I very much agree with you on seed oils, I won't use them any more.
Thank you for the reply. We do have tallow and will give it a try. Ghee seems too luxurious to fry in but I bet it will be delicious 🙂@@r.awilliams9815
Beef (animal) tallow makes the most tasty chips!
I agree about Beef tallow but ghee as an experiment sounds great to me. Why not? @@r.awilliams9815
Yes, you are probably right! The trick is make sure it gets really hot!@@22mononoke
Is very good teckmek to us tank you
Thank you & happy woking!
The Best is Mangalica fat for frying. 😂🎉❤. The oil has his taste and some could be disappointed.
Thank you so much for writing and for the tip! Keep your wok hot!
Chef, why take the potatoes out to drain and not just crank up the heat to crisp them without removing them from the wok?
Thanks!
One needs to dry the potatoes because the moisture will prevent them from crisping up.
@@KenHomWoks Thanks!🙏
Taking them out of the Heat allows the remaining moisture to sort of sweat out, and then that moisture gets quickly evaporated away once it goes back into the oil, for whatever reason it's not the same effect if you just leave it in the frying oil for longer or just crank up the heat.
@@troublesome07 👍
@@troublesome07 Excellent explanation for removing the partially-cooked, pale and blanched chips from the oil before plunging them into the cranked-up, far hotter oil for their final crisping.
I've even known people put the blanched chips in the fridge to cool awhile, as the oil heats up.
I like crams
Thank you & happy woking!
Ken. Your chips have NO colour on them! Put them back in the wok and cook them for a little longer.
100%, these were woefully under cooked, and looked white and unappetising. Anyone who thinks white chips can be crisp chips, has clearly eaten many more of them than they ever cooked!
Ken's a great chef, but it's clear chips are not his area of expertise. He needs a lesson from an expert on how to make chips properly.
Was thinking the same thing . I think they are crispy but not pleasing to the eye.
Not every person likes crispy chips. I like em normal and fluffy
DANGER!!!!!.........I appreciate that a Wok is a great cooking implement. However, having any real depth of hot fat in a Wok is quite dangerous. Especially if you are then going to start stirring the food around with your chop sticks. It's something I'm sure Mr Hom is very experienced at doing. BUT the average amateur cook is NOT so experienced and I have to say it's a clear fire hazard. If you are going to try this at home, then for heavens sake have a Fire Blanket close at hand. I can see hot fat being spilt onto a hot stove and whoosh! You have a kitchen fire to deal with. I'm far from being an alarmist. But as an experienced restauranteur you'd never allow this to happen in a commercial kitchen. Please, Please, use an electric, temperature controlled deep fat fryer. There are some great ones on the market for as little as £20, and they are safe and fool proof to use.....
My Mum always fried in a wok but never put in too much oil, just enough to submerge the food. Of course, you must concentrate and move quickly.
Ken said he liked his chips crispy, then served up the whitest, most undercooked chips I've ever seen! PS To anyone replying that those white chips are crispy, you clearly know nothing about chips - and you certainly never cooked any!
But my thanks to the poster who claimed Ken's method - ie cooking them on the hob in a pan of oil - is quote: '...actually the original Belgium recipe'. Hilarious!
It's actually the way 99.9% of human beings of all nationalities have always cooked chips, through history and to the present day - ie the simplest way. FYI, Belgium has never successfully proved ownership of the French fry. Another drop-out who flunked Google school! 🤣🤣🤣
@@xelafehc5036 Pale chips are not crispy - I'm English, we invented them!
@@glamdolly30 Agreed..... They really did need more cooking and colour.
@@Fightladsnet Thanks, I'm glad it's not just me, I thought they looked kinda anaemic!
@@glamdolly30 They do....
Crispy chips are crispy no matter what colour. Dark chips only taste different, that's because of the Meillard effect.
This is actually the original Belgium recipe to prepare them.
You just failed to learn something here.