when i was a lad sat lunch was always fish and chips,mum would send me to collect them with the instruction "dont get yesterdays chips reheated" they always were rubbish when been through pan twice, darker brown instead of golden.
the question is this,if chips are cooked once why do chefs think we need twice cooked or triple cooked chips as on many menus these days, if an item is cooked how can you recook? to me this is reheating to save money by not throwing unsold food away but just reheating with a fancy name