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Triple cooked skin-on fries.
Ingredients
10kg 10mm skin on cut chips (From Solstice)
MOP
- Place the chips into perforated trays
- Steam the chips @ 90c for 9 minutes in the rational & chill
- Once chilled blanch the chips in the deep fat fryer set to 130c for 9 minutes, cool and store till needed for service
- To order fry @ 180c for 3 minutes and season with fine salt. Note: The fires must be cooked for 3 minutes
Waiters notes Triple cooked skin on fries made from British Agria potato’s
Allergies Gluten (Cross contamination from the oil)