How to cook Michelin-Starred Chips

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final taste test looming Greg's called on Michelin star chef Tom carriage an expert in high-end and high-priced chips feel free to steal any tips and use them at home some the reason I've come to you is I want to find out what makes the perfect and I mean the perfect chip allow me step one choose the right fresh potato Tom's got three varieties to cook for Greg's test today and they won't cost roughly the same okay so what we've got is we've got some basic reds we've got a rooster potato which is very similar to a Maris this is going to be the best one for chips got these ones here which is your normal baking potatoes that you would find from your supermarket this for a chip will be rubbish a baking potato has a lot of moisture in it even when it's fried it's still watery which stops the outside getting crispy and golden start off with your normal baking potatoes each single chip you cut out with an apple corer five Saxony's a day the police do all the same size that's not a chip that's a small fondant Pacific this one the red potatoes a little bit more flowering these are the Roosters and these are the super bad boys the ones that are gonna be the best freshly picked Tom reckons fresh rooster or Maris is best for chips because it contains less water yes even michelin-starred chefs use everyday spouts that a fortune do you reckon that's a fair portion yeah how much is a portion of Tom's richland star chips a scorer pounds about 30 pence a chip yeah probably around about that some how do you get the moisture out of a spud we're gonna cook it three times the first two times are two arrays moisture first I will blanch them in boiling water and in between 10 and 20 minutes although you're putting it into a moisture environment what it is actually doing is cooking it and the moisture is coming out of the potato then we're going to leave them on a tray so they steam dry we'll keep all three separate so we know which ones which these are take about 15 minutes what we've got here is a bag of spuds I mean that that's there's no cost at all is that the expense here is your time and expertise absolutely it's time it's manner those are the things that make it a more expensive product with his eye as ever on the final taste test Greg decides to check out the cheaper competition right there's them yeah but there's also some oven chips brilliant we put these in the other course account no problem what are you gonna do if they actually turn out for is beer lovely they won't chef carriages next step to create the perfect chip is the double fry and the fat matters to you always fries in duck fat for added flavor this fries on 140 then we're just gonna slowly let the bubbles come out okay so these have been in here for a 5-10 minutes put them into here these are rested for a further 10 minutes and then plunged back into the oil at 180 degrees this gives the chips their crunch supermarket bakers drop the Reds and these are the super bad boys like pebbles when it now they're out the Roosters actually undoubtedly look the best yeah they're the best even colouring their toasty the others look wrong there we have a crinkle cut oven chits oh dear here we go then I'm hoping that my staff will definitely be able to tell the difference so Tom's staff must spot the bosses preferred chip ever get the feeling your jobs on the line 20 on the outside soft on the inside actually better than the last one new light chef's chip the best splendid mold answer that was that with a little bit softer inside and it's just got a nice flavor on the outside thanks chef will be chopped brilliant you like C's best this strive to dry all five of Tom's staff then keep their jobs choosing his triple cook rooster chip and in this blind taste test it seems you get what you pay for sorry Chris goes to show that cooking method can result in a great chip not from a frozen packet into a train in the oven I find a bit of comfort in that don't you yeah absolutely so Greg will be serving fresh triple cooked chips fried in duck fat in the final taste off I'm gonna get out of your hair thank you

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Channel: Hoy Zeyn

Views: 4,173,300

Rating: 4.6231508 out of 5

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Length: 4min 47sec (287 seconds)

Published: Wed Jan 28 2015

Reddit Comments

Oh these are fucking amazing, I’ve made them a few times. Of course I don’t have a gallon of duck fat or a sack of niche potatoes around, so reds + peanut oil work just fine. Really is a fucking fantastic recipe.