ok so I'm a pastry chef gone wild---things have actually been going pretty good until I tried to make crispy fench fries in my home Waring Pro Deep FF---it only goes up to 375. Why are they NOT crispy ? I have literaly tried everything. double frying --peanut oil, canola oil , veg oil--- Whats the best oil and whats the best temp? Is it possible to make restaurant fries at home ? HELP oh ---I also soaked them in cold water and dried them thoroughly.
Some people like to "blanch" the fries first in 250 degree oil until they are cooked through.
Once that is done you turn the heat back up, and drop the pre-cooked fries into that fry cooker.
As soon as they come out put salt and pepper to taste. Maybe get a Sugar Thermometer to regulate temperature ?
They are like 10 dollars at some knive specialty stores, maybe can get one at wal mart.
So go from like deep fry 250 - then 375.
ok so I'm a pastry chef gone wild---things have actually been going pretty good until I tried to make crispy fench fries in my home Waring Pro Deep FF---it only goes up to 375. Why are they NOT crispy ? I have literaly tried everything. double frying --peanut oil, canola oil , veg oil--- Whats the best oil and whats the best temp? Is it possible to make restaurant fries at home ? HELP oh ---I also soaked them in cold water and dried them thoroughly.
Don't see why all the above advice wouldn't work. I often make frites at home for the picky eaters, and never had issue with soak, dry, blanch, fry, season.
I have hand cut fries on the menu, do about #50 a day, cut, soak, rinse, blanch @ 300 until soft, no color. Cool completely,(I stay a day ahead) re fry at 350-375 until desired color.
As far as crispy, all depends on the spud. Some days I get very crispy fries that stay crispy long enough for you to finish them, other days, they are soft just a couple of minutes out of the fryer.
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