Triple Cooked Fries Recipe · i am a food blog (2024)

FAQs

What is triple cooked fries? ›

Blumenthal began work on the recipe in 1993, and eventually developed the three-stage cooking process. The chips are first simmered, then cooled and drained using a sous-vide technique or by freezing; deep fried at 130 °C (266 °F) and cooled again; and finally deep-fried again at 180 °C (356 °F).

Who can resist a plate of golden, crisp, freshly cooked chips? Cooking them three times at different temperatures is the way to perfection: it's not difficult and is totally worth it!

The humble french fry was invented 1775. When fries were introduced to Great Britain they referred to them as chips as they were “chipped” off the potato. When chips were then invented and made their way over there they already had something called a chip so they called them crisps instead.

While the origin of the French fry isn't entirely clear, historians often credit it to France or Belgium. After being introduced to Europe by the Spanish, the potato gradually spread throughout the continent.

A clear starch coating keeps fries hot and crisp longer, so your takeout customers get the delicious fries they're craving. This popular 3/8" cut is noted for its flavor and versatility.

And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior.

Fry in batches, overcrowding means the chips do not cook evenly. Ensuring the steam is removed and the chips are dried out after the first stage is key to crispness.

Potato chips from brands known for excessive salt, saturated fats, and artificial additives tend to be less healthy. Examples include Lay's, Pringles, and Ruffles. Opting for baked or kettle-cooked chips and checking nutritional labels can help make a healthier choice.

I understand that the British call CHIPS, what Americans call French fries.

A cookie (American English) or biscuit (British English) is a baked snack or dessert that is typically small, flat, and sweet.

What do Brits call fish and chips? ›

pommes frites

The French aren't keen on calling their fried potatoes French fries. Instead, they're called pommes frites, or, more simply, frites. Potatoes in French are pommes de terre (or “apples of the earth”) and fried is frite.

What is France's national dish? There are many options to choose from, but France's national dish is probably the Boeuf Bourguignon. Well known in and outside France, it represents the beauty of the cuisine by transforming a simple piece of meat into an intensely flavored dish, only composed with national ingredients.

In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, but more commonly pommes frites, patates frites, or simply frites.

To get them to the chip stage, we follow a method pioneered by Heston Blumenthal which often crops up on menus now as triple-cooked chips. The three cooks in the name are boil, first fry and second fry.

The first frying gives the potatoes their crispy outer shell (then the rest of the frying is done at the restaurant). This is also why you may see some people claim that McDonald's fries have more than 10 ingredients — because the potatoes are double-fried so the vegetable oil ingredients may be listed twice.

Theory #1: "The first fry gets the outside to create a water tight barrier. That way, when you fry them the second time, they stay moist." Or, Theory #2: "The first fry cooks them through to the center—if you skipped that step, your fries would brown on the outside, but still be raw in the middle."

Double-Fried French Fries.