Nutritional Analysis per serving (4 servings)Powered by
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“Chips” is the British term for french fries traditionally served with crispy fried fish—which explains the name fish and chips. Pair this recipe with our Fish and Chips and Dijon Tartar Sauce for a delicious approximation of the chip-shop experience.
1Using a mandoline slicer or a sharp knife, slice the skin-on potatoes to about 1/2-inch thickness. Slice again crosswise so you end up with 1/2-inch size fries. Place in a large bowl with cold water as you work to help remove some of the starch from the potatoes.
2Heat the oil in a large, heavy-bottomed pot over high heat until it reaches 320°F. Set a cooling rack over a rimmed baking sheet and set aside.
3Drain the cut potatoes in a colander thoroughly, removing any excess water with towels. When the oil reaches the correct temperature, and working in batches, submerge the potatoes in the oil. Fry 2 to 3 minutes, until the fries are pale and floppy. Use a slotted spoon or wire basket to remove from oil, drain on paper towels, and cool to room temperature. Turn the heat off under the oil. Spread the fries out on a sheet and place into the freezer to chill, at least 1 hour.
4Bring the fry oil to 375°F. Re-immerse the frozen fries and cook until crisp and golden brown, 2 to 3 minutes. Remove and drain on a roasting rack. Season with salt while hot, and hold in a warm oven briefly, if necessary, while you fry the fish for Fish and Chips.
Peeps are probably the most iconic Easter candy, and even if you don’t actually like eating them, they’re undeniably adorable in their brightly colored marshmallow chick and bunny guises. To learn how to make these little creatures from scratch, Guillermo visited chef and author, Michelle Doll at NY Cake, where sugar magic happens every day. Marshmallows are a really fun type of edible craft, and Michelle is an expert at creating beautiful treats. Beyond Easter (or any other holiday for that matter), when you're making edible marshmallow art, shapes and colors go as far as your creativity will take you.
These colorful little sandwich cookies turn us all into kids in a candy store. They’re so perfect that the idea of making them is intimidating — but fear not! To learn how to make them, Guillermo met with master pâtissier Jayce Baudry, the executive pastry chef for Daniel Boulud's Épiceries. The chef taught us tricks and techniques to make the process manageable, even for an amateur baker at home.
Store-bought hummus is convenient but you haven't lived until you've made your own. For this episode of Chow-To, we visit chef Eden Grinshpan at her Middle Eastern-inspired restaurant DEZ in New York City to find out how to make hummus that is way better than the kind you'll find in a store. Guillermo and Eden make a traditional version, and then, to make things more interesting, they take it to the next level with Eden’s signature Beet Meze. This delicious vegan, gluten-free, protein-packed base is easier to make than most people think.