Talk:Triple-cooked chips

This article was nominated for deletion on 16 June 2014 (UTC). The result of the discussion was keep.

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The name

So, a hyphen? All upper case? I see all ways on the net. Anna Frodesiak (talk) 01:26, 17 June 2014 (UTC)[reply]

Seems to be a proper noun, per being a unique entity invented by a subject, hence the upper-case letters for each word. NorthAmerica¹⁰⁰⁰ 15:37, 17 June 2014 (UTC)[reply]

Sous vide?

I've not seen sous vide used in this recipe anywhere, it would seem too gentle to agitate the chips to create the broken surface essential for the crispy finish. Maybe if it was paired with an ultrasonic bath, which I *have* seen, but only in combination with regular simmering in water. — Preceding unsigned comment added by 80.3.109.210 (talk) 15:43, 2 May 2016 (UTC)[reply]

" traditional practice for cooking chips was a two-stage process"?

I note that this article implies that Heston Blumenthal created/invented the concept of Triple Cooked Chips. Specifically the Article states:- "the traditional practice for cooking chips was a two-stage process" - implying that Triple Cooking was NOT in common practice prior to Heston's work.

Whilst I would not refute that Heston undertook a lot of "development" on the concept, the original concept of Triple-Cooking was around for many years BEFORE Heston was born!!

About 1958 to 1963 (quite a few years before Heston was born) I worked part-time, as a Student, in a J. Lyons & Co. Tea Shop (the High Street version, not the "upmarket" Corner Houses).

Although I was employed as a "Kitchen Hand", I was occasionally asked to assist with some basic Cooking Activities.

Basically the Procedure that I was instructed to use for cooking chips was (since everything had to be done from scratch):-

   Peel the Potatoes
   De-Eye the Potatoes
   Chip the Potatoes (by passing through a hand-press)
   Boil the Chipped Potatoes for about 10 mins (1st Cooking Stage)
   Drain the Chips extensively - NB:- Depending on requirements they could be used or put in the Fridge & used later.
   Cook in a Medium-Heat Fryer, until cooked through (2nd Cooking Stage).
   Transfer to a High-Heat Fryer, until Crispy-Golden on the outside (3rd Stage Cooking).

Obviously, since I was working "Under-Instruction", I take no credit for the above - equally, obviously, there are subtle differences to Heston's technique. However, the fact remains that a version of Triple-Cooking was used extensively in a High-Street Chain of Tea Shops - of which I was witness to! — Preceding unsigned comment added by 2A00:23C4:4505:2600:B55F:D27:172C:4143 (talk) 07:31, 9 April 2018 (UTC)[reply]

——————————

Addendum to the above: Having worked in the commercial "chip"/"French Fry" industry for several decades, I can verify that triple cooking (and sometimes more) is nothing new at all and has been standard commercial practice since at least the 1950's. Blanch, heated dry (which adds cooking), partial fry ("par-fry"), final fry.

The attribution in this page as the "triple cook" being something novel or unique seems more oriented toward manufacturing advertising for a specific person by attributing false credit to that person for having made minor tweaks to time and temperatures for something that is already standard practice worldwide commercially.

Kozmonyet (talk) 20:12, 23 September 2022 (UTC)[reply]

Sous Vide (2)

Yeah, this doesn't make much sense. How do you dry a food in a sealed bag? Even assuming you're using the 'leave the top open and hang it over the edge of the pot (although it specifically mentions 'a sous vide machine which wouldn't generally use that type of bag, I believe), the water isn't going to get much above 160 degrees, and that doesn't seem like it'd be much use drying the potatoes. --StarChaser Tyger (talk) 07:42, 3 September 2018 (UTC)[reply]

The article is talking about "(...) and as much moisture as possible is expelled by placing them in either a freezer[5] or sous-vide machine.". "Making dryer" is not the same as "drying". The Banner talk 09:50, 3 September 2018 (UTC)[reply]