Go to the Recipe: Potato Chips
in your recipe for potato chips, you are using MSG, which is bad for health and canola oil which is also bad because it's genetically modified. Please be mindful of the ingredients in the recipes after all
food is something that nourishes the body, food shouldn't cause damage. Thank you!
Yummy!!!!! I know the anti-MSGers are going to have issues with the seasoning, smh, here's some knowledge: http://www.msgfacts.com/pdf/10-facts-about-MSG.pdf
Posting a web site called msgfacts.com couldn't possibly be biased.
Bad news for Sirisha, canola oil is used in most of the restaurants you have been to. MSG tastes great but some people are allergic, so just don't use it if you don't like it. Pretty easy to change out ingredients. Very easy to follow recipes.
I find it funny that people who are 'allergic' to MSG never have any issues eating mushrooms, anchovies, parmesan, seaweed or anything else that contributes glutamate.
"A controlled double-blind multicenter clinical trial failed to demonstrate the relationship between MSG symptom complex and the consumption of MSG in individuals who believed they reacted adversely against MSG. No statistical association has been demonstrated, there were few responses and they were inconsistent. Symptoms were not observed when MSG was given with food"
http://en.wikipedia.org/wiki/Monosodium_glutamate#Safety
So according to Michael, because restaurants use canola oil, it's perfectly fine. Thanks for clearing that up. I guess all drugs approved by the FDA as "safe" are just that as well.
That's not what he said...
I was hoping Chris could help me answer this problem I'm having. I cook chips on a daily basis for my restaurant. I pretty much use the same steps that are provided above and on a few occasions run into a batch that won't get crispy. Usually, I'll fried them up and they have a light beautiful color and obviously crispy. This past week I cut, rinsed and fried and they are somewhat soggy and if I keep on frying, they come out really dark. I know they are properly rinsed but I'm stumped. Please help
Do y'all have any recommendations for tweaking this recipe for sweet potato fries?
It's actually a myth that MSG is universally bad, beginning in the 60s with with shitty science. Also tomatoes have a lot of natural MSG.
http://www.businessinsider.com/is-msg-sodium-in-chinese-food-safe-to-eat-2014-8
Only similar solution I've come across is in an interview with Harold McGee, who was asked about making sweet potato fries (chips to us in the UK) crispy, and he suggested dusting the sweet potato with rice flour, as this is a different starch, which should help firm up the chips/crisps/fries. Can't hurt to give it a try.
I used to fry swt pot skins at my previous job. I would fry @350F but would blanche them before I fried them. there is more sugar/starch in swt pots so take that into consideration.
How thick are your chips? And how hot is your oil? I've heard it being said that if you fry and potatoe products in to cold of oil you get dark streaks on the second fry or as the temp increases. Play with temps.
Any suggestions on storing the chips to keep them crispy for a day or two? Trying to pre prep a party. Thanks!
Brown paper bag & binder clips to close it are a good thing!
Is this possible with a dehydrator? I don't want to fry.
Why peel the potatoes? The peel is the best part!
Regardless of that, people well still eat it anyways knowing that there is MSG in it ChefSteps also did leave a link to a tab about MSG and well it's naturally in foods so have fun avoiding that
for everyone here on the MSG tip, although it occurs naturally in a lot of ingredients, the synthesized MSG does have a different chemical structure, which possibly could cause problems.. not taking either side, just saying...
What are you talking about? Glutamate is the name of an amino acid. If it weren't the same structure, it wouldn't be called glutamate. If we're talking about L and D isomers, both synthesized and naturally occurring glutamate can be found in both forms.
What do you think the Colonel's secret blend of herbs and spices is- about 10% MSG!
Try this as well. rinse the potatoes twice, then hold the sliced potatoes in a solution of 1 gallon water and 1/3 cup white vinegar. it keeps the chips from browning too quickly.
I see some are still passionate defenders of MSG. Go figure. My mother in law got terrible rashes when she ate MSG, would break out and call the restaurant where she had eaten the night before and learn that they used MSG. Nothing else did it. She was told "MSG doesn't do that". But it did. When I started drinking diet soda, because after all Splenda was "just one molecule away from sugar", I developed crippling hot flashes. I stopped drinking diet soda. no more hot flashes. "But artificial sweeteners don't DO that!" Ok. But they did.
I was told that MSG doesn't change the flavor of the food, it changes the way your taste buds process flavors by antagonizing or irritating them. So I don't need to have a negative reaction to refuse to eat the stuff if I can help it, I just don't want to have to tinker with my body for the illusion that something has more flavor.
As for the "different forms" argument of the MSG defenders, there is difference between a grape and a glass of wine. As I learned in Peru, drinking coca tea is not the same as using cocaine. Raw or natural is not always the same as processed or synthesized. I personally won't eat canola oil if I have a choice, and won't use or eat MSG if I have a choice, but I won't freak out if it/they are in something I eat. I try to choose foods and restaurants that use neither. My body, my opinion, my choice. I won't sneer at those who like canola oil, or MSG, and I wonder why some have to be so nasty toward those of us who simply have different opinions. .
With respect your comment is just a collection of personal anecdotes and in no way proves msg is harmful. In double blinded studies msg is shown not to cause adverse effects in the majority of cases. Here's one study https://thejournalofheadacheandpain.springeropen.com/articles/10.1186/s10194-016-0639-4
Some people are allergic to MSG, but aside from that minority, MSG has been proven to be harmless.
Your mother in law got sick on MSG? I should try giving some to mine!
How long time do you rinse the 500 g potatoes ?
Here is an idea..... Season it any way you like... Don't judge... Salt and pepper would be my goto combo... Maybe some garlic..
Can I use tapioca starch during blanching ?
I don’t see any blanching happening??? Slices are SOAKED in water.
I think you need to add a step: 3.5 Dry the raw, washed slices before frying.
I keep a stack of bar towels in my kitchen and I dried the slices between layers of them. It makes the frying a whole lot less traumatic for the cook.
You got shot down because you posted something that was not true?
Turned out great, but why were they so much darker in the center? I sliced to ~1.5mm. Served with smoked trout/roe dip.
