1 of 6 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 6 servings |
||
| Calories 128 | ||
| Calories from Fat 1 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 10mg | 0% | |
| Potassium 701mg | 20% | |
| Total Carbohydrate 29.1g | 9% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 1.3g | ||
| Protein 3.4g | 6% | |
Greatest Chips (French Fries) on Earth
By: Peter J
Dec 26, 2007
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.
SERVES 6
Ingredients
Directions
1
Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).2
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.3
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.4
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).5
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).6
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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Featured Reviews for This Recipe
From: The Flying Chef
On Nov 30, 2008
I agree with Sydney Mike I too wish I had discovered these years ago. This has got to be the best chip recipe. You can enjoy good fat chips, which we love, beautifully crispy on the outside with a perfectly cooked center. I had never thought of pre-cooking in water but the end result is outstanding. A little bit more effort to make but so well worth it and I will be making my chips like this from now on. Thanks Peter!!
From: Sydney Mike
On Aug 21, 2008
After reading the other reviews, I knew I had to try these! OUTSTANDING, ABSOLUTELY! Wish I'd gotten onto these earlier in the year, but still I'll be making these throughout the fall & winter, too! Thanks for the recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]
From: MeliBug
On May 31, 2008
oooh wow! i really liked the way these fries came out! they were just the right amount of crunch! if you've got time to make these fries, i'd definately recommend them! this method makes a huge difference in the end result! thanks peter! made for recipe swap 17!
From: BarbryT
On Jul 13, 2008
Indeed, they ARE...the greatest french fries on earth. I do wish they weren't so time-consuming...but they are easy, easy, easy. I would think this is the perfect way to prepare fries in large amounts, for parties, etc., a batch at a time.
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