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Saturday, 13 December 2014

The PERFECT Fries

I love fries, but who wouldn't! We must have seen crisp fries in lot of chip shops and wondered how they achieve that crunchy on the outside and soft on the inside texture. Homemade fries are always soggy. Well if your's is not then well congratulations! So I bring you THE PERFECT FRIES you can make at home. Long time back I remember watching Heston Blumenthal's Cook like Heston on Tlc. Wow that's an amazing program I tell you. The guy is a genius! He cooks like he is in a science lab. So methodological and very accurate. And he made this TRIPLE COOKED CHIP on one of the shows and since then its been on my long list of "Recipes to try before you die". Hmm actually that list is getting endless! 



So, you cook the potato three times to achieve that crisp outside. Well its quite a ling process but actually easy and you can make a batch of it and stick it in the freezer and deep fry when you have guests around. According to Heston you will need a kitchen thermometer.But I don't own one and the chip turned out absolutely fine. Just make sure you use long variety potato for this like shown in the pic below. 

Stock Image

You Will Need:

1 kg Potatoes, Peeled and cut into chips (2cm x 2cm x 6cm)
Oil to Deep Fry
Salt to Season

The Cooking:

Step 1:
Place the cut chips into a bowl and wash under running water till the water runs clear. 

Step 2:
Place 2 ltrs of room temperature water in a large saucepan and add the cut chips. Place on medium heat and simmer untill the chips are falling apart (they will be cooked through but still hold the shape) approx 30 mins depending on the potatoes. 

Step 3:
Drain the potatoes carefully and place them on a tray to dry out. Then stick the tray into the freezer for 1 hr.

Step 4:
Pour oil in a deep frying vessel and heat the oil to 130 degrees. If you do not have a kitchen thermometer its fine. To check if the oil is heated to 130 degrees simply put a potato chip in it. The chip will sink to the bottom and you can see teeny tiny bubbles appearing from the drowned chip. Fry them in small batches for 5 mins apprx until there is a outer crust formed.

NOTE: No Need to defrost the chip. It must be frozen while deep frying

Step 5:
Remove from the oil and place them in a kitchen paper to absorb excess oil. Put the potatoes on to a tray and freeze for another 1 hr.

NOTE: If you dont want to cook the chips immediately then it can be kept in the fridge for 3 days

Step 6:
After an hr take the chip out and heat the oil to 180 degrees (To check put a chip into the oil and it immediately sizzles like crazy). Deep fry the chips in batches until the chip is crisp and a nice golden brown colour approx 7 mins. Place them on a kitchen paper and season with salt.

There You have the perfect chip you can ever make. So crunchy on the outside and soft on the inside.

I suggest you serve it immediately.....1

Happy Cooking!  




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