unclemike Posted December 31, 2019 Share Posted December 31, 2019 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 Quote Link to comment Share on other sites More sharing options...
Poppy Posted December 31, 2019 Share Posted December 31, 2019 Twice cooked for me. 2nd at a higher temperature ensures a nice fluffy inside and a crispy outer. Not sure what the third adds ! Quote Link to comment Share on other sites More sharing options...
CambridgeCabby Posted December 31, 2019 Share Posted December 31, 2019 Par boiled = once cooked Lower temp deep fry = twice cooked Higher temp deep fry = three times cooked result crisp outer with fluffy centre chips Quote Link to comment Share on other sites More sharing options...
unclemike Posted December 31, 2019 Author Share Posted December 31, 2019 if the are cooked properly first time chips are great , but twice or triple cooked are not even proper chips, try selling those at your local chippy, have tried all three and prper ships cooked once as way above the rest, any menu now with twice or triple cooked doent't get my custom Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted December 31, 2019 Share Posted December 31, 2019 I agree best park boiled,allow to cool.Fry at low temp.Finnish off at high temp.fluffly on the inside,crispy outside. Add a little sea salt lovely, but do so on the day. From a chefs point of view it makes life easier. Therefore part boil early in the day,close to service fry at low temp.High temp to order. 1 Quote Link to comment Share on other sites More sharing options...
unclemike Posted December 31, 2019 Author Share Posted December 31, 2019 17 minutes ago, Chelsea14Ian said: From a chefs point of view it makes life easier thats the point, part cooking three times, to make life easier still doesnt produce a good chip, it produces a greasy tube with potato in .not even healthy eating, too much fat Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted December 31, 2019 Share Posted December 31, 2019 Disagree if done correctly, and that's my job, are lovely. If you had triple cooked chips that were greasy they were wrongly cooked. Quote Link to comment Share on other sites More sharing options...
vanessan Posted December 31, 2019 Share Posted December 31, 2019 Whilst we’re on the subject of chips, what is so special about ‘hand-cut’ chips on a menu? Is there really any difference between chips cut by hand or chips cut by machine? Quote Link to comment Share on other sites More sharing options...
Lulu Posted December 31, 2019 Share Posted December 31, 2019 I love a crinkle cut Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted December 31, 2019 Share Posted December 31, 2019 4 minutes ago, vanessan said: Whilst we’re on the subject of chips, what is so special about ‘hand-cut’ chips on a menu? Is there really any difference between chips cut by hand or chips cut by machine? No not really it depends how many you are cooking for.If you are cooking for small numbers do so by hand.If you are cooking for hundreds best use a machine if possible. In the early part of my career all vegetables and potatoes were prepared by hand.Now lots of veg and spuds are pre peeled and ready to use.It saves on time and labour. Quote Link to comment Share on other sites More sharing options...
vanessan Posted December 31, 2019 Share Posted December 31, 2019 54 minutes ago, Chelsea14Ian said: No not really it depends how many you are cooking for.If you are cooking for small numbers do so by hand.If you are cooking for hundreds best use a machine if possible. In the early part of my career all vegetables and potatoes were prepared by hand.Now lots of veg and spuds are pre peeled and ready to use.It saves on time and labour. Thank you Ian. I feel pretty sure there is no difference in taste so I guess restaurateurs/chefs who use ‘hand-cut’ on their menus just want us to feel special!😁 Quote Link to comment Share on other sites More sharing options...
Oldspice Posted December 31, 2019 Share Posted December 31, 2019 To be honest I just lob them in the fat fryer and wait until golden ....now on the odd occasion they may just be cooked in a bit of dripping 🤪 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted December 31, 2019 Share Posted December 31, 2019 2 hours ago, vanessan said: Is there really any difference between chips cut by hand or chips cut by machine? Less fingers in the machine cut, unless you like fingers Mrs V Quote Link to comment Share on other sites More sharing options...
vanessan Posted December 31, 2019 Share Posted December 31, 2019 2 hours ago, Jayfire said: Less fingers in the machine cut, unless you like fingers Mrs V Lots of folk like finger buffets Cap’n. 🤟✋ 🥴 Quote Link to comment Share on other sites More sharing options...
Guest Posted December 31, 2019 Share Posted December 31, 2019 17 minutes ago, vanessan said: Lots of folk like finger buffets Cap’n. 🤟✋ 🥴 Not me, I love to just get my face buried in it Quote Link to comment Share on other sites More sharing options...
VetChugger Posted December 31, 2019 Share Posted December 31, 2019 Up here in our chippy we get lovely chips 99 times out of a hundred. Ours are cooked in beef dripping though and only fried the once as Mike says. Our chippy only cooks in small batches as well so the chips you get are likely to have only just come out or are being fried as you queue. 1 Quote Link to comment Share on other sites More sharing options...
vanessan Posted December 31, 2019 Share Posted December 31, 2019 The worst pub chips I ever had was in the White Horse at Chedgrave (not recently note). Fried to crunchiness and totally empty inside! Awful. As for chippy chips, the worst came from Potter (again not recently as I would never go in there again.) As Bridgestones do takeaway fish and chips, it’s a no-brainer. Quote Link to comment Share on other sites More sharing options...
JennyMorgan Posted December 31, 2019 Share Posted December 31, 2019 Twice cooked surely is reheated so thrice cooked must mean twice reheated! 1 Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted December 31, 2019 Share Posted December 31, 2019 Short answer NO. Quote Link to comment Share on other sites More sharing options...
SPEEDTRIPLE Posted December 31, 2019 Share Posted December 31, 2019 I`ve always prefered chips to floppy and greasy. I loathe crisp dry chips, and always have salad cream on mine. Quote Link to comment Share on other sites More sharing options...
Bern Posted December 31, 2019 Share Posted December 31, 2019 we must have been there on the same night lol Quote Link to comment Share on other sites More sharing options...
JennyMorgan Posted December 31, 2019 Share Posted December 31, 2019 10 hours ago, vanessan said: Thank you Ian. I feel pretty sure there is no difference in taste so I guess restaurateurs/chefs who use ‘hand-cut’ on their menus just want us to feel special!😁 Or just an excuse to w0p up the price! Quote Link to comment Share on other sites More sharing options...
SteveO Posted December 31, 2019 Share Posted December 31, 2019 It takes all sorts, I suppose. I hate soggy chips, much preferring them to be crispy on the outside and soft/fluffy in the middle. In the good old days of having a chip pan, you cooked the chips until almost there over a medium heat and then removed the basket, cranked up the heat and, once the oil/dripping was very hot, plunged the basket back in until the chips were golden brown. Having decommissioned my chip pan on the grounds that it was too much trouble, I either have oven chips, (not a patch on the real thing, but any port in a storm) or get them from the chippy. What kills chips from the chip shop is wrapping them in paper, which traps steam and makes them soggy and unpleasant. I always insist on not having them wrapped and eat them as soon as I am out of the shop. My favourite outlets are the Chip Inn at Long Stratton, the Kingfisher at Walcott and the Chip Shop at Bacton. The last 2 have the benefit that you get a sea view while you are munching. A good chippy will have two fryers for the chips set to around 160 and 180 Deg C. Sadly a lot now use part-cooked chips and only have one fryer set at the higher temperature. Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted December 31, 2019 Share Posted December 31, 2019 We go through Long Statton on the way to the boat,often there is a large queue at the chippy,always a good sign. 1 Quote Link to comment Share on other sites More sharing options...
SteveO Posted December 31, 2019 Share Posted December 31, 2019 28 minutes ago, Chelsea14Ian said: We go through Long Statton on the way to the boat,often there is a large queue at the chippy,always a good sign. Sign of a damned good chippy. Closed on Mondays as a good chippy should be. 1 Quote Link to comment Share on other sites More sharing options...
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