Fluffy crunchy 3 time cooked potato chips cooked in duck fat. I'm a cook, a chef and a teacher! I like sharing what I think are cool recipes, right here on the channel. If you like what you see, why not subscribe.
Triple-cooked chips are a type of chips or deep-fried potato that were developed by English chef Heston Blumenthal. First, cooking the potatoes gently in water helps ensure they acquire a properly soft texture. The second stage of low-temperature frying is as essential as the first, according to Heston. You can have Fluffy crunchy 3 time cooked potato chips cooked in duck fat using 5 ingredients and 13 steps. Here is how you cook it.
Ingredients of Fluffy crunchy 3 time cooked potato chips cooked in duck fat
- You need of Potaoes (don't know the name but they need to be washed).
- You need of Veggie stock.
- Prepare of Salt.
- You need of Peanut oil.
- You need of Duck fat.
Place potatoes in a small pot and cover completely with generously salted water. Duck fat potatoes are potatoes that have been cooked in duck fat rather than in oil or butter. Perfectly crispy crunchy on the outside and pillowy soft on the inside. There are three keys to getting extra crunchy fried potatoes: First, you've got to cook them for long enough to allow the gluey starch inside the cells to dissolve and work on the cell walls Duck fat and potatoes love each other.
Fluffy crunchy 3 time cooked potato chips cooked in duck fat instructions
- Wash and peel potatoes then cut into chips.
- Rinse in cold water till water comes clear.
- Cover potatoes with veggie stock.
- First cook – Bring to boil till they're tender.. just about to fall apart.
- Strain and shake them around to rough them up abit.
- Let cool then place in freezer for an hour.
- Mix duck fat and peanut oil together and bring to temp 130°c..
- Second cook – Fry chips till they just change colour..
- Let cool then place back in freezer for an hour.
- 3rd and final cook. Heat oil to 170°c and fry till a sexy golden colour.
- Add salt after cooking.
- I know it seems like hard work but it's soooo worth it 😊😊😋.
A dish this simple calls for nothing more than a sprinkle of coarse sea salt. Fluffy-on-the-inside and crispy and crunchy-on-the-outside, this side dish has cropped up in many restaurants and they are served at Heston's very own First, slice your potatoes into chip-like shapes. Put some cold tap water into a large saucepan and add your potatoes. Leave on a medium heat and. Drizzle any remaining duck fat in bowl over top.
I am the 1st Winner of Cooking with Chef TV Show. I love cooking.