GREATEST CHIPS (FRENCH FRIES) ON EARTH
I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I'd share it here. Obviously the quantities don't matter just do as many as you want. You'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I'd have to agree with Heston. Not as much effort as it sounds and really worthwhile.
Provided by Peter J
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).
- I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.
- Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones.
- Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).
- Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).
- Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.
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Jay Griffitts
[email protected]These chips were a waste of time. They were bland and tasteless. I would not recommend them.
lanie lopez
[email protected]Meh, these chips were just okay. They weren't bad, but they weren't anything special either.
Irshad Akthar
[email protected]Overall, I thought these chips were pretty good. They were easy to make, and they tasted great. I would definitely make them again.
abaidullah tanveer
[email protected]I had some trouble getting the chips to crisp up. I think I might have needed to cook them for a little longer.
Richard Todd Mulcahy
[email protected]These chips were a little too salty for my taste, but they were still good. I think I'll use less salt next time.
Mischa Howard
[email protected]I'm not usually a fan of chips, but these were actually really good. They were crispy and flavorful, and I loved the hint of garlic.
MR ROBIN
[email protected]These chips are the perfect side dish for any meal. They're also great for snacking on. I highly recommend them.
Lefa Mphekwane
[email protected]I love that these chips are baked, not fried. They're so much healthier than traditional chips, but they still taste amazing.
Muhammad Muzaffar
[email protected]These chips are so addictive! I can't stop eating them. They're the perfect salty, crunchy snack.
SharJeeL Nazir
[email protected]I've made these chips several times now, and they're always a crowd-pleaser. They're the perfect snack for any occasion.
chris7 woodard
[email protected]These chips were a hit at my party! Everyone loved them. They're so easy to make, too. I'll definitely be making them again.
Lx Rehan
[email protected]I was skeptical at first, but these chips turned out amazing! The combination of herbs and spices was perfect. I highly recommend this recipe.
Fariy Khan
[email protected]These were the best chips I've ever tasted! They were so crispy and flavorful, and the perfect amount of salt. I will definitely be making these again.