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Triple Cooked Chips
Triple Cooked Chips are a type of chips or deep-fried potato that were developed by English celebrity chef Heston Blumenthal. Blumenthal began work upon the recipe in 1993, and eventually developed the three-stage cooking process for their preparation. The preparation process involves the chips first being simmered and then cooled and drained of water using a sous-vide technique or by freezing, deep fried at and again cooled, and finally deep fried again at The result is what Blumenthal calls "chips with a glass-like crust and a soft, fluffy centre".〔
==History==
Chef Blumenthal said he was "obsessed with the idea of the perfect chip",〔Blumenthal, ''In Search of Perfection''〕 and described how, from 1992 onwards, he worked on a method for making "chips with a glass-like crust and a soft, fluffy centre."〔Blumenthal, ''The Big Fat Duck Cookbook''〕
He went to great lengths to achieve this, researching the starch content of many different varieties of potato 〔 and experimenting with drying chips by microwaving, desiccating or even individually pinpricking them.〔 Eventually Blumenthal developed the three-stage cooking process generally known as Triple Cooked Chips, which he identifies as "the first recipe I could call my own."〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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