The approach to food taken here seeks to be scientifically well justified
.....but what tastes counts.
Perfect chips
The best potato for chips (French fries) – is the Celina potato that you can buy in Annweiler, Landau, Neustadt etc. in Germany.
The Palatinate (Pfalz) provides the best potatoes I have ever had.
The method employed is adapted from that invented by Heston Blumenthal.
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Peel, cut and wash potato. Thickness of about 0.5 cm.
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Cook in water, in a chip basket, until soft. Basket allows you to remove chips without them breaking our disintegrating.
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Remove from water and cool for at least one hour. The starch recrystallises.
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Heat peanut oil to 120 degrees centigrade.
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Fry chips for 12 minutes.
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Remove from fat, still in basket, and cool for one hour.
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Heat same oil – filter before if there are some bits of potato – to 195 degrees centigrade.
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Fry chips until golden brown – salt to taste.
Result – crisp dry exterior with light fluffy interior.
Alternative: same but with duck fat – slice potatoes into rounds as they do in SW France.
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