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ugly french fries

post #1 of 4
4/7/05 at 6:54pm
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They taste good,crunchy outside,creamy inside,but are unevenly colored.I blanche(10Mn/300F),rest(15-20Mn),crisp(5Mn/400F)in plenty of peanut oil.I use russet potatoes cut & soaked in cold water for at least 1/2 h & they still look like a bad case of leprosy.I live at 8000 ft would it be a factor?Clueless.
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post #2 of 4
4/11/05 at 6:35am
When you say unevenly colored, are they dark in some places? If so, it is your step of chilling the potatoes that is causing it. The cold turns the starch into sugar and the sugar carmelizes as you heat the potatoes up. Why not just cut the potatoes and fry at 350-375 until they are at your desired crispness?
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post #3 of 4
4/13/05 at 7:12am
I always chill mine first and dry well before frying. I twice fry also. First fry until lightly browned, take out. Let cool to room temp. Then I fry again until desired color.

* tip: I always put about a teaspoon of sugar in the oil! That's the Nathan's trick. Great browning and enhances the potato flavor. :chef:
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post #4 of 4
4/17/05 at 12:17am

sugar?? in the oil??

+++++ sugar?? in the oil?? i usually soak the fries in water with sugar
in the water until chilled then dry well before double frying. the sugar
in the water evens out the caramelization and makes for pretty fries.

doesn't putting sugar in the hot oil burn the sugar and make it a
sooty burnt mess??
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