Chips have to be the ultimate good mood food. They conjure up so many memories and they will always stay as my number one hangover food item. We don't eat chips that often but when we do I always use my twice cooked method as they leave the chips fluffy in the centre with a really crispy exterior.
If you cut potatoes thick and tried to cook them at 180C they would be nice and golden on the outside but the centre would be raw. The thicker the chip the longer the cooking.
Heston Blumenthal who runs "The Fat Duck" in Bray, just outside London did a cookery programme called "In Search Of Perfection". In one of the programmes he showed the world how to cook the perfect chips using his triple cooked method.
1. Par boil the chips for about 10 minutes, then chills them until cold
2. Cook at 130C for 5 minutes, then drain and chill until cold
3. Cook at 180 for 8-10 minutes, season with salt and eat
This gives the best chips you have ever tasted but they take the whole day to make and that is why I use the twice cooked method.
My Ultimate Chips
by Trevor Thornton
3 – 4 large rooster potatoes
sunflower oil for frying
sea salt & black pepper
Set the temperature of the deep fat fryer to 140°C. Meanwhile peel the potatoes and cut them into nice chunky sizes, probably 2cm in thickness. Put the chips into a large saucepan and cover them with water and leave to soak for 5 minutes. Remove all the water and fill again with fresh water. This removes all the starch from the potatoes. Repeat this once more and then drain all the water and pat the chips dry with a clean tea towel. Make sure to completely dry the chips.
Carefully place the chips into the fryer and cook for 6 minutes. Once the 6 minutes are up remove the chips and set the temperature to 190°C. The chips should now be cooked on the inside. Once the temperature has reached 190°C place the chips back in and cook until golden and crispy. Watch the chips at this stage as they will take on colour very quickly.
Remove from the fryer when ready and place onto kitchen paper to drain the excess oil. Season with sea salt, black pepper and a generous dose of malt vinegar.