Talk:Chips (food): Difference between revisions

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imported>Russell Potter
(hmmmm)
imported>John Stephenson
(No more 'droop')
Line 19: Line 19:
:As a fairly experienced cook, I think the key element here is how *long* the individual item has been cooked.  A skinny little french fry can be overcooked until it's like a stick.  And obviously if you take an Idaho potato and cut it into, say, 4 lengthwise pieces, each piece is gonna be so thick that it will *never* droop.  But otherwise I think you're right in one sense: I think this "droop" business should be eliminated.  It's clearly one of those things where it's sometimes this, sometimes that....
:As a fairly experienced cook, I think the key element here is how *long* the individual item has been cooked.  A skinny little french fry can be overcooked until it's like a stick.  And obviously if you take an Idaho potato and cut it into, say, 4 lengthwise pieces, each piece is gonna be so thick that it will *never* droop.  But otherwise I think you're right in one sense: I think this "droop" business should be eliminated.  It's clearly one of those things where it's sometimes this, sometimes that....
::Particularly if french fries are cooked in two batches: sometimes the 95% cooked fries are put back into hot oil and allowed to overcook -- it can only be a couple of seconds too many but they mostly ruined.... [[User:Hayford Peirce|Hayford Peirce]] 18:30, 14 June 2007 (CDT)
::Particularly if french fries are cooked in two batches: sometimes the 95% cooked fries are put back into hot oil and allowed to overcook -- it can only be a couple of seconds too many but they mostly ruined.... [[User:Hayford Peirce|Hayford Peirce]] 18:30, 14 June 2007 (CDT)
:::I have reluctantly removed the bit about droopy French fries. Clearly, some droop and others don't. [[User:John Stephenson|John Stephenson]] 23:56, 14 June 2007 (CDT)


==Nomenclature==
==Nomenclature==


Chips are indeed a bit heartier in the UK, and the 'pommefritz' you can buy from street vendors in Berlin are even better!  But despite this, it seems to me that "chip" (UK) = "french fry" or "fries" (US) (just as Potato Chip in the US = Crisp in the UK).  [[User:Russell Potter|Russell Potter]] 18:47, 14 June 2007 (CDT)
Chips are indeed a bit heartier in the UK, and the 'pommefritz' you can buy from street vendors in Berlin are even better!  But despite this, it seems to me that "chip" (UK) = "french fry" or "fries" (US) (just as Potato Chip in the US = Crisp in the UK).  [[User:Russell Potter|Russell Potter]] 18:47, 14 June 2007 (CDT)

Revision as of 23:56, 14 June 2007


Article Checklist for "Chips (food)"
Workgroup category or categories Food Science Workgroup, Health Sciences Workgroup [Categories OK]
Article status Developing article: beyond a stub, but incomplete
Underlinked article? No
Basic cleanup done? Yes
Checklist last edited by John Stephenson 05:26, 14 June 2007 (CDT)

To learn how to fill out this checklist, please see CZ:The Article Checklist.




Drooping?

"[Chips]... are very similar to French fries, the distinction being that fries are much thinner and may droop. A chip, by contrast, will always remain straight even when a little pressure is applied."

Surely the other way around? A cardboardy fry could be used to jab someone in the eye after being cooked; by contrast, a thicker chip tends to be softer and therefore more liable to drooping. Stand on a dropped fry and it might puncture your shoe - whereas a chip gets mashed into your sole. Anton Sweeney 18:24, 14 June 2007 (CDT)

As a fairly experienced cook, I think the key element here is how *long* the individual item has been cooked. A skinny little french fry can be overcooked until it's like a stick. And obviously if you take an Idaho potato and cut it into, say, 4 lengthwise pieces, each piece is gonna be so thick that it will *never* droop. But otherwise I think you're right in one sense: I think this "droop" business should be eliminated. It's clearly one of those things where it's sometimes this, sometimes that....
Particularly if french fries are cooked in two batches: sometimes the 95% cooked fries are put back into hot oil and allowed to overcook -- it can only be a couple of seconds too many but they mostly ruined.... Hayford Peirce 18:30, 14 June 2007 (CDT)
I have reluctantly removed the bit about droopy French fries. Clearly, some droop and others don't. John Stephenson 23:56, 14 June 2007 (CDT)

Nomenclature

Chips are indeed a bit heartier in the UK, and the 'pommefritz' you can buy from street vendors in Berlin are even better! But despite this, it seems to me that "chip" (UK) = "french fry" or "fries" (US) (just as Potato Chip in the US = Crisp in the UK). Russell Potter 18:47, 14 June 2007 (CDT)

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