Semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina). Broadly speaking, meal
Triple-cooked chips use of different temperatures, such as for the first cooking and for the second. Triple Cooked Chips cooked in duck fat is another variation. Various cultivars of potato are used, such as sebago, Rooster and Maris Piper. First served at The Fat Duck in 1995, triple-cooked chips have since become a standard feature in restaurants. "The Sunday Times" described Blumenthal's dish as "arguably his most influential culinary innovation", and felt that it gave the chip "a whole new lease of life". Triple-cooked chips Triple-cooked chips are a type of chips or deep-fried potato that were developed by English chef Heston