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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-29T23:29:32Z","creator":null,"currently_editing_user":null,"description":"When done well, French fries are remarkable: crispy on the outside, light and fluffy on the inside. Here, we use a triple-cooking process made famous by British chef Heston Blumenthal. This approach to preparing French fries has set a new standard by which other fries are judged. \r\n\r\nFirst, [carefully selected potatoes](http://www.chefsteps.com/activities/finding-perfect-french-fry-potatoes) are blanched until they are almost falling apart. This is the most important step to ensure the fries will have a fluffy interior and a crisp exterior. Then the potatoes are cooled and dried before before being parfried, which forms a protocrust. At this point it's possible to chill or freeze the thick-cut fries so that they can be stored until needed for serving. Finally, the partially prepared potatoes are fried until they have a golden-brown color, a remarkably crisp crust, and a delicate interior.\r\n\r\nWe've made a few tweaks to the triple-cooking technique, including providing [an easy way to find the ideal potatoes for frying](http://www.chefsteps.com/activities/finding-perfect-french-fry-potatoes) and brining the potatoes in a solution that includes glucose and baking soda (to elevate the pH slightly) to ensure a deeper golden-brown crust. We do the brining step sous vide, both for convenience and to avoid having the potatoes entirely fall apart before they can be fried.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/mDsNnOUaQqiJ3QcfwsTJ\",\"filename\":\"Thick French Fry.jpg\",\"mimetype\":\"image/jpeg\",\"size\":309463,\"key\":\"vOEXWKGpTnGocCHOEDRI_Thick French Fry.jpg\",\"isWriteable\":true}","forks":[],"id":305,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":87,"published":true,"published_at":"2013-04-29T23:29:32Z","show_only_in_course":false,"slug":"thick-cut-french-fries","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Thick-Cut French Fries","transcript":"","updated_at":"2014-01-14T19:33:32Z","upload_count":0,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-19T18:31:58Z","creator":null,"currently_editing_user":null,"description":"The perfect fish and chips have a delicate, crisp crust surrounding a perfectly cooked fish. It's actually tricky to get this just right; usually, the crunchy batter is great but the fish is overcooked. Our version of fish and chips uses a batter engineered to crisp quickly, so that there is little risk of over cooking the fish. We also lightly brine the fish to bring out the sweetness of the flesh. Brining the fish also helps the flesh hold onto juices during and after frying, which helps keep the fish juicy and the batter crisp. A fine coating of methylcellulose helps bind the batter and also provides a moisture barrier between the steaming fish and the crunchy crust.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/qq1zie4Q3uRL8Ww0fiIQ\",\"filename\":\"Fish & Chips.jpg\",\"mimetype\":\"image/jpeg\",\"size\":593149,\"key\":\"OsBYzXXJS9anQawwABPd_Fish & Chips.jpg\",\"isWriteable\":true}","id":295,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":131,"published":true,"published_at":"2013-04-19T18:31:58Z","show_only_in_course":false,"slug":"fish-chips","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Fish & Chips","transcript":"","updated_at":"2014-06-26T19:40:53Z","yield":"4 portions","youtube_id":"Bfz86mpCK08"}],"yield":"500 g","youtube_id":"haFMIRku5Uk","tags":[{"id":236,"name":"side dishes"},{"id":261,"name":"fries"},{"id":262,"name":"fried 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fries","image_id":"{\"url\":\"https://www.filepicker.io/api/file/6bowdqkJSAW0TMvcxaUK\",\"filename\":\"fries5.jpg\",\"mimetype\":\"image/jpeg\",\"size\":338965,\"key\":\"4LVHZ1AbToqqgAEI0J5U_fries5.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[{"display_quantity":"1200","note":"","quantity":"1200.0","unit":"g","ingredient":{"for_sale":false,"id":697,"product_url":null,"slug":"russet-potatoes","sub_activity_id":null,"title":"Russet potatoes"}}]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Cut peeled potatoes into batons [mm 18] thick.\r\n\r\nSubmerge in water to keep them from browning.\r\n\r\nHeat a water bath to [c 90].","hide_number":null,"id":37280,"image_description":"Fries shrink while cooking. For thick fries, ChefSteps cuts 18 mm batons.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/8cVTRH3bROuhDavewpZn\",\"filename\":\"fries4.jpg\",\"mimetype\":\"image/jpeg\",\"size\":244041,\"key\":\"nySTXnPdTayqpdL5OG12_fries4.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Combine water, salt, glucose syrup, and baking soda to prepare a brine.","hide_number":null,"id":37281,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[{"display_quantity":"1000","note":"","quantity":"1000.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"15","note":"","quantity":"15.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"10","note":"DE42","quantity":"10.0","unit":"g","ingredient":{"for_sale":false,"id":233,"product_url":"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dgrocery&field-keywords=glucose+syrup&sprefix=glucose+syr%2Cgrocery%2C197&rh=n%3A16310101%2Ck%3Aglucose+syrup&tag=delvkitc-20","slug":"glucose-syrup","sub_activity_id":null,"title":"Glucose syrup"}},{"display_quantity":"2.5","note":"","quantity":"2.5","unit":"g","ingredient":{"for_sale":false,"id":1162,"product_url":"http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=baking+soda&rh=n%3A16310101%2Ck%3Abaking+soda&tag=delvkitc-20","slug":"baking-soda","sub_activity_id":null,"title":"Baking soda"}}]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Package fries with an equal weight of brine. Use a plastic zip-top bag, or vacuum seal. Space fries in one even layer within the sealed bag. ","hide_number":null,"id":37282,"image_description":"Sous vide potatoes prior to frying","image_id":"{\"url\":\"https://www.filepicker.io/api/file/kNY1pXVlSP4EeFMsgyvH\",\"filename\":\"fries3.jpg\",\"mimetype\":\"image/jpeg\",\"size\":243794,\"key\":\"611lFB8QTFCO9eM9Izxo_fries3.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Cook the fries sous vide until very tender, about 25 minutes. This ensures that the inside will be light and fluffy after frying.\r\n\r\nNOTE: Cooking the fries at this temperature reduces the risk of overcooking some fries before others have fully cooked. For best results, cook potatoes until they are nearly, but not quite, falling apart.","hide_number":null,"id":37283,"image_description":"Sous vide potatoes","image_id":"{\"url\":\"https://www.filepicker.io/api/file/ObdRltehQFyUPwoCUq8h\",\"filename\":\"fries2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":248863,\"key\":\"MWPSPsNxTtaFMSusEQcd_fries2.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Gently remove fries from the bag. Lay them out, not touching each other, onto a wire rack to cool and let their surface dry. \r\n\r\nNOTE: If a chamber vacuum sealer is available, place the hot fries on the wire rack into the chamber and pull a vacuum. The falling pressure will cause water at the surface to quickly evaporate, cooling the fries and drying out the surface for a crisper crust. This is the technique used by Heston Blumenthal at The Fat Duck for his famous Triple Cooked Chips.","hide_number":null,"id":37284,"image_description":"Drying the surface of the fries helps yield a crisper crust","image_id":"{\"url\":\"https://www.filepicker.io/api/file/z7JLAkyOR9qDxCFz1FJM\",\"filename\":\"Fries1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":331951,\"key\":\"uP5gjVDTRWfud0vUShtg_Fries1.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Heat a large pot of oil to [c 130]. \r\n\r\nTIP: Use enough oil so that the temperature doesn't drop too far when the cold fries are added. Be sure the pot is large enough that the oil won't boil over as the potatoes fry.","hide_number":null,"id":37285,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":747,"product_url":null,"slug":"oil-for-frying","sub_activity_id":null,"title":"Oil for frying"}}]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Working with small batches, carefully lower the fries into the hot oil with a spider strainer or slotted spoon. \r\n\r\nFry for about 8 minutes, or until the surface begins to feel dry and firm to the touch when the fries are lifted out of the oil.\r\n\r\n","hide_number":null,"id":37286,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Remove fries from oil, and lay them out on a wire rack to cool and dry. \r\n\r\nPlace in the freezer.\r\n\r\nAt this point, the fries can be stored for several months frozen. To avoid rancidity, vacuum pack the fries after they're frozen, being careful not to crush them.","hide_number":null,"id":37287,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8355840,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Heat a large pot of oil to [c 190].\r\n\r\nTIP: Use enough oil so that the temperature doesn't drop too far when the cold fries are added. Be sure the pot is large enough that the oil won't boil over as the potatoes fry.","hide_number":null,"id":37288,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8372224,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:31Z","youtube_id":"","ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":747,"product_url":null,"slug":"oil-for-frying","sub_activity_id":null,"title":"Oil for frying"}}]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:31Z","directions":"Fry for about 3 minutes, or until the surface appears golden brown and bubbles streaming from the fries slow to a trickle, which indicates the crust is dry and crisp.","hide_number":null,"id":37289,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8380416,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:32Z","youtube_id":"","ingredients":[]},{"activity_id":305,"audio_clip":"","audio_title":"","created_at":"2014-01-14T19:33:32Z","directions":"Drain fries on paper towels to remove excess oil. This will prevent the crust from absorbing oil and becoming greasy as the fries cool.\r\n\r\nSeason fries with finely ground salt and black pepper to taste.","hide_number":null,"id":37290,"image_description":"Crispy French fries with a moist, fluffy interior.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/f7ZLouhwTbqz6vjr8zrs\",\"filename\":\"Thick French Fry.jpg\",\"mimetype\":\"image/jpeg\",\"size\":309463,\"key\":\"XovNrSN0SYGkHGtPk6da_Thick French Fry.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":8384512,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-14T19:33:32Z","youtube_id":"","ingredients":[{"display_quantity":"","note":"kosher, fine ground ","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"","note":"fine ground ","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":1270,"product_url":"http://www.amazon.com/gp/product/B000QF7KK2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000QF7KK2&linkCode=as2&tag=delvkitc-20","slug":"black-pepper","sub_activity_id":null,"title":"Black pepper"}}]}]}