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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Mentesnot Teshome
[email protected]I would not recommend this recipe to anyone.
Irma Aguirre
[email protected]I'm really disappointed with this recipe. I was expecting something great, but I was sorely disappointed.
Dilawar Hussain
[email protected]I'm not sure what went wrong, but these fries were a complete failure.
Lasit Nitmal
[email protected]These fries were a waste of time and ingredients.
Jeremy Jones
[email protected]I would not make these fries again.
Rayhan Perbez
[email protected]I've had better french fries from a fast food restaurant.
Rahmier Brown
[email protected]I'm sorry, but these fries were just bad.
Waheed Zaman
[email protected]I would not recommend this recipe. The fries were not worth the time or effort.
Alisha Hossain
[email protected]These fries were a disaster! They were soggy and undercooked. I followed the recipe exactly, but something went wrong.
Mr Rakib
[email protected]Overall, I thought these fries were pretty good. I would definitely make them again, but I would make a few changes.
Ava Grice
[email protected]The fries were a little bland. I would add some more seasoning next time.
Bushido Ryu
[email protected]These fries were a little too oily for my taste. I think I would use less oil next time.
Abubaker Khan
[email protected]I'm not a big fan of french fries, but these were really good. I would definitely make them again.
Akeel Abed
[email protected]I love that this recipe uses simple ingredients. I always have potatoes, oil, and salt on hand.
Megan Huang
[email protected]These fries were so easy to make. I had them on the table in less than 30 minutes.
Labii Labii
[email protected]I made these fries for my family, and they were a huge success. My kids loved them, and my husband even went back for seconds.
MD Hassn
[email protected]These fries were a hit at my party! Everyone loved them. I will definitely be making them again.
Esther Okey
[email protected]I've tried many french fry recipes, but this one is definitely the best. The fries were so flavorful and addictive. I couldn't stop eating them!
Ivan the gamer plays brawl Stars 300
[email protected]These fries were amazing! They were crispy on the outside and fluffy on the inside. I used russet potatoes, and they turned out perfectly.