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Author Topic: The Burger Lab: How to Make Perfect Thin and Crisp French Fries  (Read 5014 times)

Offline Simon

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HB lets his chips go completely cold so almost all the moisture in them evaporates.  Then he refrigerates them, so they dry out even more.  As a result, the chips are so light they almost disintegrate when they hit the hot oil.  They're wonderfully crisp on the outside and fluffy on the inside, but you get a lot of 'scraps' too.

Have I got this right?  So, he cooks them first, then lets them go cold, chills them even further, then cooks them again?  How much notice do you have to give to get a plate of chips at The Fat Duck?  
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Offline GillE

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Actually, he cooks and chills them twice before their final frying.  The final chilling involves leaving them in the fridge overnight.

So long as you don't douse chips that you buy from a chip shop with salt and vinegar, you can re-fry them the next day and they'll be lovely.  Or you can just eat them cold and call it a Scottish salad.

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Offline Simon

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Might have to try that.  :)
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Offline Rik

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On the topic of of chips, this blog entry by Victoria Coren made me smile.

I can see how that would be difficult. :)
Slainthe!

Rik


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