A lot of TV chef types think that is the best method. Fry them, let them cool and then fry them again.George wrote:It's like in this burger place we go to where they market the chips as "fried twice", basically meaning they fry a load up, let them sit there for an hour then flash fry them again before serving.
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James wrote:A lot of TV chef types think that is the best method. Fry them, let them cool and then fry them again.George wrote:It's like in this burger place we go to where they market the chips as "fried twice", basically meaning they fry a load up, let them sit there for an hour then flash fry them again before serving.
Yeah I think it does make them a little nicer, softer on the inside and more crisp on the outside but unless you have a deep fryer with a basket to cool them in it isn't worth the effort. If I'm deep frying it in a wok, and I just can't be bothered to lift them out onto a plate to cool, then reheat the oil and start again.
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Also, do your chips in batches. If you have chips for two people half them and do them one person portion at a time. Obviously you don't leave people without chips whilst others are eating theirs, dole them out equally on the plate. It keeps the oil hotter making for better chips. Ideally, you don't want to be putting in more chips that covers the surface of the oil, so you don't end up with a two or three inch depth of chips in the pan. Also, I'd say at least an hour's gap between fryings for good chips, probably closer to two and half for them to be at their best. Although, if you're stuck for time, even a gap of fifteen minutes between frying will make a difference. Just be sure to shake the chips up to separate them so that you don't end up with a block of chip cake. Shaking them also breaks them up a bit, which makes for more wee crispy bits, which everyone likes. Keep your oil clean, using it no more than five or maybe ten times before replacing it.
This thread is now about chips.
This thread is now about chips.
Something to do with letting the fats have time to get to the surface as it cools, leaving the insides dry and crumbly and letting the outside crisp up nicely. Without the wait you end up with a stodgy mess that's the same the whole way through the cross section of the chip. Bloomin Heseltine did a thing on it.George wrote:Well, I stand corrected! I thought it was just a cheap chef's trick to help with prep.
