Triple-cooked chips
Type of deep-fried potato / From Wikipedia, the free encyclopedia
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Triple-cooked chips are a type of chips developed by the English chef Heston Blumenthal. Blumenthal began work on the recipe in 1993, and eventually developed the three-stage cooking process. The chips are first simmered, then cooled and drained using a sous-vide technique or by freezing; deep fried at 130 °C (266 °F) and cooled again; and finally deep-fried again at 180 °C (356 °F). The result is what Blumenthal calls "chips with a glass-like crust and a soft, fluffy centre".[1]
Quick Facts Course, Place of origin ...
Course | Appetiser, side dish |
---|---|
Place of origin | England |
Created by | Heston Blumenthal |
Serving temperature | Hot |
Main ingredients | Potato |
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The Sunday Times described triple-cooked chips as Blumenthal's most influential culinary innovation, which had given the chip "a whole new lease of life".[2]