Step-by-Step Guide to Prepare Quick Fluffy crunchy 3 time cooked potato chips cooked in duck fat

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, fluffy crunchy 3 time cooked potato chips cooked in duck fat. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Fluffy crunchy 3 time cooked potato chips cooked in duck fat is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Fluffy crunchy 3 time cooked potato chips cooked in duck fat is something which I’ve loved my whole life.

In this video, we will make together Potato Chips Recipe at home, these instant aloo wafers are extremely crunchy and tasty! Potato are best cooked in duck fat. French fries cooked in duck fat absorb a nice and rich flavor. The rendered duck fat can be reused many time.

To get started with this recipe, we must prepare a few components. You can cook fluffy crunchy 3 time cooked potato chips cooked in duck fat using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Fluffy crunchy 3 time cooked potato chips cooked in duck fat:

1. Prepare Potaoes (don't know the name but they need to be washed)
2. Prepare Veggie stock
3. Make ready Salt
4. Take Peanut oil
5. Make ready Duck fat

First, cooking the potatoes gently in water helps ensure they acquire a properly soft texture. If, for whatever reason, you want to cook very low fat chips, double-cooking seems to be essential. It's not exactly 'cooked' three times in the traditional sence not if your referring to Heston's triple cooked. Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner.

Instructions to make Fluffy crunchy 3 time cooked potato chips cooked in duck fat:

1. Wash and peel potatoes then cut into chips
2. Rinse in cold water till water comes clear
3. Cover potatoes with veggie stock
4. First cook - Bring to boil till they're tender.. just about to fall apart
5. Strain and shake them around to rough them up abit
6. Let cool then place in freezer for an hour
7. Mix duck fat and peanut oil together and bring to temp 130°c.
8. Second cook - Fry chips till they just change colour.
9. Let cool then place back in freezer for an hour
10. 3rd and final cook. Heat oil to 170°c and fry till a sexy golden colour
11. Add salt after cooking
12. Enjoy???
13. I know it seems like hard work but it's soooo worth it 😊😊😋

It's not exactly 'cooked' three times in the traditional sence not if your referring to Heston's triple cooked. Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. Toss them in the duck fat so that the potatoes are as evenly coated as possible. For firmer fleshed spuds use red-skinned Desiree. Introducing Times RadioTap 'Menu' and then 'Times Radio' to listen to the latest well-informed debate, expert analysis and breaking newsTap 'Menu' and then 'Times.

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