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Heston Blumenthal's Chips (French Fries)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.296
Energy (kCal)7183.2
Carbohydrates (g)-
Total fats (g)815.736
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the potatoes into chips/french fries about 1/2 inch thick, and when finished, put them in a bowl of cold water for 10 minutes. | 2. Even before you've finished the cutting, put a large pot of water on to boil. | 3. Add the potato chips (no salt) and bring to the boil again, simmering until just, just cooked through. You'll have to test - you don't want them falling apart. | 4. With a slotted spoon, lift them out (tap spoon to shake off water) and put the chips on a rack or grid on a baking tray or flat-bottomed oven dish which will fit into your fridge. They're supposed to dry off, not lie in some leftover water. | 5. Cool in the fridge. | 6. Heat the oil to 250 deg.F (130 deg C), and plunge in the COLD chips. Fry, but don't let them colour. Drain and cool again in the fridge. | 7. When completely cooled, fry them for the final time, until golden brown, in oil measuring 375 deg F (190 deg C). | 8. Drain and season when serving. | 9. *** Heston, being very scientific, first tested various types of potatoes. The one he prefers is not easily available, so he suggested Maris Piper in Britain. It seems it should be the kind of potato which tends to "flake" when cooked, as they make the crispiest french fries and roast potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    oil 4 cups 7183.2 0.0 2.296 815.7360000000001
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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