This Thursday, August 20, the World Fries Day, without a doubt one of the most popular and iconic preparations.
On the occasion of this special day, next we will review a technique to obtain crispy fries on the outside and creamy on the inside.
It is the technique of triple cooking of Heston Blumenthal, which has been popularized by the gastronomic portal ChefSteps.
The first thing to do is peel and cut the potatoes, hopefully not very thin. Once this is done, boil them in cold water for about 15 minutes.
Once this is done, drain them and leave them on a tray in the freezer for an hour. This process is key, as it will remove all their moisture, making them extra crunchy.
Later, heat plenty of oil in a pot over low heat (130º) and fry the potatoes for five minutes. Once this is done, drain them again on absorbent paper.
Then, take the potatoes and fry them again, but this time at 180º. Increasing the temperature will make them crispier on the outside.
When the potatoes have turned golden brown, drain them one last time and add salt to taste. You can accompany the potatoes with your favorite sauce.
While it’s not a recommended technique for those times when you need to make some quick fries to get out of the way, it’s well worth trying a new technique to surprise someone.
Then we leave you with the video shared by ChefSteps, which is in English.
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