Three cook method
This is the method used by gastro pubs and bistros when they call their chip’s “triple cooked”.
It’s very similar to the above method, but they add in an extra stage, where, during prep, they almost poach the chips in oil at a very low temperature, around 120 degrees C, for two minutes.
They then blast chill the chips after draining and drying them, and keep them until service when you follow the two cook method I describe above.
The Shaune Hall Method
I follow a variation of the three cook method, but I wanted to reduce the amount of oil I used in the cooking process. So instead of poaching the chips at a low temperature in oil, I use a steamer, or the steam setting in my combi oven.
So I peel, wash, chop, wash and dry my chips and then steam them for 10 minutes before drying them off, blast chilling them and getting them ready for service. I then follow the two cook method outlined above.
Why taking time over your chips matters
Chips are such an integral part of the British menu, that many businesses need to make them part of their offer. By taking a staged approach to your chips, however you produce them, you can make your production process more efficient and easier to manage. You will also improve the quality of your food and boost your reputation.