I have added another item to my list of kitchen utensils, the quintessential deep fryer, the pinnacle of fast, fatty food, that leaves you stuffed too early and regretting you ever went for fast food. So, why would you ever want one of these? Because deep fried food can be so much more than fast, fatty food that leaves your innards feeling a sense of regretable greasiness. It can give you soft chewy centres with light crisp exteriors like nothing else. And that is exactly what Heston Blumenthal’s well-known triple-cooked chips are: soft cores with the lightest, crispiest exterior that you could want. Beating out most other chips by a long shot, even from some of the better brassieries and restaurants we have here in Denmark.
The first part of the cooking process is peeling, cutting, and simmering the potatoes until they’re just starting to fall apart. The starch granules are beautifully apparent on the surface where they have ruptured during cooking.
And an extra gratuitous shot with potatoes falling even more apart (perhaps a bit too much, but the pot was a bit overcrowded so some cooked more than others). Because, here’s the thing, make more than you think people can eat. A lot more. Because they will eat a lot more. They are that good.
After cooling them and evaporating as much steam as possible, it’s time to actually use the deep fryer where the potatoes go in at 130 degrees in small batches for about 5 minutes so they create a hard coating for the chips, protecting the soft core from the more violent cooking later on.
They are then left to cool and evaporate moisture again.
And finally, after hours of cooking, they are fried at 180 degrees and they turn out like this:
A centre that’s moist, fluffy potato, and an exterior that’s a light crunchy bite. Seasoned with some sea salt, they’re hard to beat, even in quite a few restaurants.