Greatest Chips (French Fries) on Earth
I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I'd share it here. Obviously the quantities don't matter just do as many as you want. You'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I'd have to agree with Heston. Not as much effort as it sounds and really worthwhile.
I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I'd share it here. Obviously the quantities don't matter just do as many as you want. You'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I'd have to agree with Heston. Not as much effort as it sounds and really worthwhile.
- Carbohydrate 29.1166666666667 g
- Cholesterol 0 mg
- Fat 0.15 g
- Fiber 3.66666674613953 g
- Protein 3.36666666666667 g
- Saturated Fat 0.0433333333333333 g
- Serving Size 1 1 serving(s) (167g)
- Sodium 10 mg
- Sugar 25.4499999205271 g
- Trans Fat 0.0316666666666667 g
- Calories 128 calories
Step-by-step
- Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).
- Peel potato and cut into chips (French Fries).
- Pre-cook in water at 62 degrees C (145 degrees F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).
- Deep-fry in warm oil at 130 degrees C (265 degrees F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).
- Deep-fry in hot oil at 190 degrees C (375 degrees F) until golden and done to your liking, around 5 minutes.
- If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.
My Quest for the Perfect French Fry
As a busy working mom, finding time for anything beyond the essentials can feel like a monumental task. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, cooking elaborate meals often takes a backseat. However, there are certain culinary adventures that I simply can’t resist. Recently, my obsession took me down a path of crispy, golden perfection: the quest for the greatest french fries on Earth.
I’ve always loved french fries. Who doesn’t? But let's be honest, most home-fries fall disappointingly short of the perfectly crisp, fluffy-inside experience. Soggy, greasy disappointments were the norm, leaving me with a lingering sense of culinary frustration. Then, I stumbled upon a fascinating technique, initially gleaned from a culinary show. The idea intrigued me: a multi-stage frying process that promised to elevate my humble potato into something truly extraordinary.
The recipe, simply titled “Greatest Chips (French Fries) on Earth,” promised a level of crispiness I’d only ever dreamed of. The process involved a surprisingly scientific approach, beginning with a low-temperature pre-cook in water, followed by two distinct deep-frying stages at different temperatures. This isn't your average quick-fry. This is a journey, a commitment to achieving french fry nirvana. It requires a little patience, a few specific temperatures, and a good deep fryer (or a very sturdy wok, as I used!).
The preparation is surprisingly straightforward: You begin by peeling and cutting your potatoes into uniformly sized sticks – about 12mm or ½ inch thick works best, according to the recipe I used. The key to this method lies in the pre-cooking. The potatoes are submerged in gently simmering water at a precise temperature (62°C or 145°F) for 30 minutes. This initial cook does wonders to the internal texture, helping to create that fluffy interior. After draining and cooling, the chips are ready for the deep-frying dance.
This is where things get interesting. There are two separate deep-frying stages. The first fry happens in relatively warm oil (around 130°C or 265°F) for a short time – about 5 minutes. This isn't about cooking them through. Instead, this low temperature fry helps develop the exterior structure without browning too much, ensuring that crispness that we crave. Once again, they're cooled down before the final act.
The grand finale: the second deep fry. This time, the oil is much hotter – a sizzling 190°C or 375°F. In this intense heat, the fries rapidly brown, reaching a golden-brown perfection. It's a moment of pure culinary satisfaction – the satisfying *crackle* of the hot oil, the beautiful transformation of the potato into a crispy delicacy.
The first few times I tried the recipe I faced some minor challenges. Maintaining the exact temperatures was tricky – a slight variance in the heat can affect the results, so I invested in an infrared thermometer to assist with the deep frying which gave more control. Additionally, dealing with larger quantities of fries can impact the oil's temperature so I used a wok to help with this and to minimise the oil usage. The result, however, was worth every bit of effort. These fries weren't just good; they were transcendent.
The outcome? Well, let's just say the "Greatest Chips on Earth" title is well-deserved. These fries were fluffy on the inside and utterly crisp on the outside, boasting a golden hue that was simply irresistible. They exceeded all my expectations. The effort involved felt far less than the reward. I happily abandoned my usual shortcuts in favour of this slightly more complex process. This is one experiment that I’ll be repeating often.
More than just a recipe, this experience was a reminder that sometimes, taking the extra step can lead to truly exceptional results. It taught me patience, precision, and most importantly, the joy of creating something delicious and satisfying from scratch.
My tip: Don't be afraid to experiment with different types of oil. While the original recipe suggested bran oil or peanut oil, I've had success with other varieties.
