Triple-cooked chips

Triple-cooked chips are a style of chips that are, as the name suggests, cooked three times. The process of triple cooking is believed to make the chips crispier and more flavorful than chips cooked using traditional methods. The technique was popularized by British chef Heston Blumenthal at his restaurant, The Fat Duck.

Etymology

The term "triple-cooked chips" is fairly self-explanatory, referring to the three-stage cooking process used to prepare them. The term "chips" is used in British English to refer to what are known as "French fries" in American English.

Preparation

The process of making triple-cooked chips involves boiling, cooling, frying, cooling again, and then frying once more.

1. The potatoes are first peeled and cut into thick chips.
2. They are then boiled until almost falling apart.
3. After boiling, the chips are drained and left to cool.
4. Once cooled, they are fried at a low temperature until a crust forms.
5. The chips are then cooled again.
6. Finally, they are fried at a high temperature until golden and crispy.

This method is believed to create chips that are crispy on the outside and soft on the inside.

Related Terms

• French fries: Known as "chips" in British English, these are typically thinner and less crispy than triple-cooked chips.
• Heston Blumenthal: The British chef who popularized the technique of triple cooking chips.
• The Fat Duck: Blumenthal's restaurant, where triple-cooked chips were first served.

See Also

• Potato: The primary ingredient in triple-cooked chips.
• Cooking: The process of preparing food, including triple-cooked chips.
• Frying: A method of cooking that involves submerging food in hot fat or oil. It is used twice in the process of making triple-cooked chips.

Triple-cooked chips Resources
Latest articles Most recent articles Ongoing trials	Wikipedia