General Discussion > Food & Drink

The Burger Lab: How to Make Perfect Thin and Crisp French Fries

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Simon:

--- Quote from: GillE on June 07, 2010, 19:36 ---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.

--- End quote ---

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?  

GillE:
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.

 :scoot:

Simon:
Might have to try that.  :)

Rik:

--- Quote from: GillE on June 07, 2010, 20:23 ---On the topic of of chips, this blog entry by Victoria Coren made me smile.

--- End quote ---

I can see how that would be difficult. :)

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