Fluffy crunchy 3 time cooked potato chips cooked in duck fat. K., Ireland, Scotland, Australia, and South Africa, french fries are known as chips. Not to be confused with potato chips, British chips are thick slices of potato that are fried until crispy on the outside and tender on the inside. Well, enter Heston Blumenthal's triple cooked chips recipe.
Add shallots, garlic and cook till soft. Throw in the mushrooms, herbs and cook till mushrooms are soft. Don't forget the salt and pepper here!!. You can have Fluffy crunchy 3 time cooked potato chips cooked in duck fat using 5 ingredients and 13 steps. Here is how you cook it.
Ingredients of Fluffy crunchy 3 time cooked potato chips cooked in duck fat
- It’s of Potaoes (don't know the name but they need to be washed).
- You need of Veggie stock.
- You need of Salt.
- You need of Peanut oil.
- You need of Duck fat.
Find out what chefs have always known: duck fat is liquid gold. The combination of duck fat and potatoes is a match made in heaven. Duck fat enhances the earthy potato flavor and imparts a golden crust. Both say a deep-fryer is best for temperature.
Fluffy crunchy 3 time cooked potato chips cooked in duck fat instructions
- Wash and peel potatoes then cut into chips.
- Rinse in cold water till water comes clear.
- Cover potatoes with veggie stock.
- First cook – Bring to boil till they're tender.. just about to fall apart.
- Strain and shake them around to rough them up abit.
- Let cool then place in freezer for an hour.
- Mix duck fat and peanut oil together and bring to temp 130°c..
- Second cook – Fry chips till they just change colour..
- Let cool then place back in freezer for an hour.
- 3rd and final cook. Heat oil to 170°c and fry till a sexy golden colour.
- Add salt after cooking.
- I know it seems like hard work but it's soooo worth it 😊😊😋.
The perfect chip should be light and fluffy on the inside and crisp on the outside; triple-cooking chips is the best way of ensuring that this is the case. The perfect chip begins with the potato, Dutch Agria, Maris Piper, Fontaine and Maris Bard are all commonly used varieties. These super-crusty, oven-fried potato wedges, or 'steak fries' as they call them where I'm from, are done with rendered duck fat, and while I'm a big fan of ones done with olive oil and/or butter, these really are better. The tastiest baked potatoes are cracker-like on the outside and super fluffy on the inside. The best way achieve this may come from the British, who have been making "jacket potatoes" for a long time.