• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

anyone make fries in a deep fryer.

QueBert

QueBert

Lifer
When I make them they come out decent enough but could be much better. Checking online today the directions I'm seeing say to soak the potatoes in ice cold water an hour after you cut them. (soaking right now) was wondering if anyone makes seasoned fries, like the ones you get @ Jack N The Box, Arby's, Checkers or Rallys. I can't seem to duplicate these at all.

I tried egg wash then coating them in a mixture of flour, black pepper & Season Salt. They came out alright, but nowhere close to the deliciousness which is season curly fries from Jack N The Box.

 
Mine are so-so, looking to improve also.

This is what I did last time
Cut fries in ~1/4 inch widths( best potato type ?)
5 minutes in boiling water
Freezer for >1 hour
Fry 1 min ( using Canola oil )
Out of oil for 2 min
Fried for remainer of time

 
You can try:

1. Double frying them
2. Starting them inside the oil cold and having it come up to fry temperature and finishing as you normally would.

I know both sound crazy but fries and fry technique are often talked about and #2 is the latest culinary "trend"
 
Originally posted by: QueBert
When I make them they come out decent enough but could be much better. Checking online today the directions I'm seeing say to soak the potatoes in ice cold water an hour after you cut them. (soaking right now) was wondering if anyone makes seasoned fries, like the ones you get @ Jack N The Box, Arby's, Checkers or Rallys. I can't seem to duplicate these at all.

I tried egg wash then coating them in a mixture of flour, black pepper & Season Salt. They came out alright, but nowhere close to the deliciousness which is season curly fries from Jack N The Box.
Click to expand...

OK, here's how you make real fries. Borrowed liberally from Anthony Bourdain's book. I'm at Les Halles in DC more than I care to admit, and they come out just like theirs.

Peel the potatoes, get good russet potatoes, not waxy, new, or red potatoes.
Cut into 1/2" sticks.
Rinse 2-3x in cold water, or until it runs clear. Then soak in fresh cold water for 30 mins to.. well, hours.

Heat peanut oil to 280.
Fry potatoes in that oil until they're starting to turn a little translucent. 6-10 mins, depending on how thick you cut them.'
Take them out and drain on paper towels. They should be somewhat soft and limp. Try not to break too many. Let stand for 15-20 mins.

Heat oil to 375. CAREFUL.
Fry them again in this oil, for 2-4 mins, until golden brown.

They will be crispy on the outside, fluffy on the inside. This is how the french do it.

Serve your frites with some salt and pepper right out of the fryer. Open a bottle of Chimay or another good beer. Eat 'em with mussels or a nice medium-rare steak.
 
My wife learned a new trick for succulent delicious french-fries from.....yep...Martha Stewart...

Peel potatoes, and cut into desired size and shape. To make thick French fries, slice potatoes lengthwise into 1/4-inch slices, and cut again into 1/4-inch strips. For shoestring potatoes, use a mandoline fitted with the fine julienne blade. Make basket-weave-style fries by fitting the mandoline with the fluted cutting blade; rotate the potato 90 degrees between each pass over the blade. Place sliced potatoes in a large nonreactive bowl, and cover with water.
Drain potatoes, and dry thoroughly with a towel.
Heat 3 to 4 inches oil in a heavy-bottomed pot over medium heat. Use a thermometer to ensure the temperature is correct: 325 degrees.for French fries, 375 degrees.for shoestring and basket-weave fries.
Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil.
Cook shoestring and basket-weave potatoes for 2 to 3 minutes, turning occasionally.
French fries need to cook for 5 to 6 minutes, turning occasionally. They will not take on much color at this point.
Transfer to a flattened brown paper bag that has been lined with paper towels, and let cool for a few minutes or until just before ready to serve.
French fries need to be fried a second time: Raise oil temperature to 375 degrees. and fry for until crisp and golden, about 1 to 2 minutes.
Remove from oil, and drain again on the paper bag. Sprinkle with salt, and serve.

These have been the best french fries I've ever had.
 
Originally posted by: sygyzy
You can try:

1. Double frying them
2. Starting them inside the oil cold and having it come up to fry temperature and finishing as you normally would.

I know both sound crazy but fries and fry technique are often talked about and #2 is the latest culinary "trend"
Click to expand...

This works, sort of, but not letting them rest between fryings, and the fact that they wont blanch in the time it takes for the oil to get from cold to 375 means they wont be quite right. Still, your method is way better than cranking the oil to 400 and letting some raw potatoes rip.

Peel, cut, rinse, soak, blanch, rest, fry.

And no frozen potatoes.
 
wow thanks for the responses, unfourtinally I couldn't wait to make them I was starving. I did soak them in ice water for an hour before, they came out better just doing that. I wish I had some more potatoes so I could try some of the things here


ummmmmm french fries
 
Originally posted by: yamadakun
Add bacon grease in the oil.
Click to expand...

Oh man. Screw french fries. Cut up some potatoes cross-wise into rounds and just shallow-fry in bacon grease. Hell, leave the bacon in the pan.
 
Originally posted by: sjwaste
Originally posted by: yamadakun
Add bacon grease in the oil.
Click to expand...

Oh man. Screw french fries. Cut up some potatoes cross-wise into rounds and just shallow-fry in bacon grease. Hell, leave the bacon in the pan.
Click to expand...

Duck fat works well too. You should still use the soak-fry-rest-fry method for best results.
 
Originally posted by: GagHalfrunt
Originally posted by: sjwaste
Originally posted by: yamadakun
Add bacon grease in the oil.
Click to expand...

Oh man. Screw french fries. Cut up some potatoes cross-wise into rounds and just shallow-fry in bacon grease. Hell, leave the bacon in the pan.
Click to expand...

Duck fat works well too. You should still use the soak-fry-rest-fry method for best results.
Click to expand...

Mmmm... Hot Doug's sausages with a side of duck fat fries.
 
Originally posted by: GagHalfrunt
Originally posted by: sjwaste
Originally posted by: yamadakun
Add bacon grease in the oil.
Click to expand...

Oh man. Screw french fries. Cut up some potatoes cross-wise into rounds and just shallow-fry in bacon grease. Hell, leave the bacon in the pan.
Click to expand...

Duck fat works well too. You should still use the soak-fry-rest-fry method for best results.
Click to expand...

Woah. Hadn't thought of that. So where's a good place to get enough duck fat to fry in, any ideas?
 
Duk Fat...isn't that a Chinese restaurant? Or is it the brother of the villan on Hawaii 5-0? (Wo Fat for youse youngsters)
 
superbump:

I had the most amazing fries over the weekend and plan to use this recipe. They were amazing, even when cold (an amazing feat for fries IMHO)

Thomas Keller's The World's Best French Fries (Pommes Frites)



No matter where you are, really, nothing beats a great fry, and who better than Thomas Keller in Bouchon to give us his secret for the best version ever. Watch out: they are seriously addictive!

Keller says the russet potato is the best for fries because of its high starch content and its shape.

l Large russet potatoes (2 per person), washed
l Peanut oil for deep-frying
l Kosher salt

Set out a large bowl of cold water. Using a potato cutter, a mandoline, or a knife, cut each potato into sticks 1/4 inch thick and 4-1/2 inches long and place in the water. Discard any cuts that are irregular; they'll cook unevenly. When all the potatoes have been cut, change the water several times until the starch has been rinsed from the potatoes and the water remains clear. (The potatoes can be refrigerated in the cold water for several hours.)

For the first frying:
Fill a deep fryer or a large heavy pot with 3 to 4 inches of good peanut oil for the best flavour and heat to 320°F.

Remove the potatoes from the water and drain well on paper towels. Place a handful of potatoes in the hot oil, using a basket insert if you have one; shake the basket a few times or stir the potatoes. Do not crowd the potatoes; there should be at least twice as much oil as potatoes. Fry until the potatoes are cooked through, 5 to 6 minutes; they shouldn't be any darker than a very pale gold. Remove the fries from the oil and drain on paper towels. Repeat with the remaining potatoes. (The blanched potatoes can be held for 2 to 3 hours at room temperature.) Reserve the oil in the fryer or pot.

For the second frying:
Reheat the oil to 375°F. Add one portion of the fries at a time and fry for 2 to 3 minutes, or until the potatoes are a deep gold with a crisp exterior. Quickly drain on paper towels, sprinkle with salt, and serve.
 
I personally just open a bag of crinkle cut and drop them in 400F vegetable oil for about 5 minutes. Crispy, golden brown, perfect. If your steps to fix french fries exceed 2 steps, then you're doing something wrong. 😀
 
TheBloodguard said:
Mine are so-so, looking to improve also.

This is what I did last time
Cut fries in ~1/4 inch widths( best potato type ?)
5 minutes in boiling water
Freezer for >1 hour
Fry 1 min ( using Canola oil )
Out of oil for 2 min
Fried for remainer of time
Click to expand...
only use russet potatoes for deep frying.

the secret to crispier fries is to fry them twice without killing them.
 
I've made fries in a pot filled with oil. They turned out pretty good. Nice and crispy on the outside.
 
Recovery is the problem...food service fryers have large pots, and are gas powered. When product is put into the oil, the temp of the oil drops, the fryer then kicks the burners on, and the oil recovers temp, resulting in a more crispy, delicious coating.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top