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What is your Favorite cut of French fry ?

post #1 of 20
6/15/12 at 12:38am
Thread Starter 

When I do it homemade . I love the skin on and cut them into circles like potato chips . And when I do frozen I love shoestring. But I have to let them defrost before I drop them. 

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post #2 of 20
6/15/12 at 3:57am

When I go out I like skinny fries, but not shoe string thin.  I don't like steak fries.

 

At home I peel and cut them like papardelle - wide from the front, skinny from the side view.

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post #3 of 20
6/15/12 at 5:28am

Medium waffle cut skin on russets.. But starting to really enjoy sweet tater fries

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #4 of 20
6/15/12 at 5:34am

Same, I enjoy the waffle cut.

 

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post #5 of 20
6/15/12 at 6:24am

Cut mine on the Mandoline with the wide blade.

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post #6 of 20
6/15/12 at 7:11am

Batonnet.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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post #7 of 20
6/15/12 at 7:27am

allumette with skin on

Wisdom comes with age, but sometimes age comes alone.
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post #8 of 20
6/15/12 at 8:16am
gaufrette. That's the waffle cut isn't it? I like those best (and I have a tater tot weakness too).
more than taste fine
me eat it all the time
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post #9 of 20
6/15/12 at 8:21am

Phatch have you tried the new sweet potato tater tot?  Gaufrette is right

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #10 of 20
6/15/12 at 8:22am
I've not seen the sweet potato tot in my area yet. I'll keep an eye out.
more than taste fine
me eat it all the time
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post #11 of 20
6/15/12 at 11:44am

Phatch Try Alexia Brand Sweet potatoes in freezer case, they are really good .

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #12 of 20
6/16/12 at 5:57am

Steak fries are too thick, shoestrings are too thin...I'll go with batonettes.  BDL has the right idea.

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post #13 of 20
6/16/12 at 6:00am

Battonet, alumette, come on, guys, take it to the professional forum or use terms us mortals can understand!

 

I can cut potatoes evenly in straight sticks, slices, whatever yuou want.  I used to fry potatoes like that.  But i was at a friend's for dinner and she was cutting them in the hand with a knife and they came out all uneven, pointy at one side, thick at the other (secretly, i admit, i scoffed, wanted to steal the knife and cut them myself but knew it would be offensive.)

 

Turns out, that's my favorite way to eat them now, and i have to make an effort to cut them unevenly!  The thick end is nice and creamy inside, and thye thin end is nice and crispy, and what could be better?!

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #14 of 20
6/16/12 at 6:14am

OK for the laymen: Wendy's fries. smile.gif

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post #15 of 20
6/16/12 at 6:36am

After googling battonet, alumette, etc. I understand the French in the fry.  

 

Do you pro's fry them differently depending on the shape and thickness?  Never tried, but I understand twice fried are the best.  If done right any fry is fine with me, but I've rarely had a terrific steak fry.  They're usually too mealy inside and allumette's are too often hard all the way through.

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post #16 of 20
6/16/12 at 6:55am

Posted by siduri View Post


Battonet, alumette, come on, guys, take it to the professional forum or use terms us mortals can understand!

 

It's a personality thing.  I have fairly severe ADD and a related tendency to become creative half way through even simple cooking projects.  If I don't discipline myself by doing things like thinking in the "words have meanngs" universe of technical, precise (aka "jargon") terms, my cooking can become very inconsistent.  Cutting uniform shapes and sizes is not just the hallmark of "a professional" (something I haven't been for a VERY long time), but one of the most powerful ways of exercising control over the final product.  

 

As cooks, we're all about getting what we want.  

 

You're considerably more "free form" than I, which is not only fine but worth applauding.  

 

Brava,

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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post #17 of 20
6/16/12 at 9:06am
Quote:
Originally Posted by siduri View Post

Battonet, alumette, come on, guys, take it to the professional forum or use terms us mortals can understand!

 

I can cut potatoes evenly in straight sticks, slices, whatever yuou want.  I used to fry potatoes like that.  But i was at a friend's for dinner and she was cutting them in the hand with a knife and they came out all uneven, pointy at one side, thick at the other (secretly, i admit, i scoffed, wanted to steal the knife and cut them myself but knew it would be offensive.)

 

Turns out, that's my favorite way to eat them now, and i have to make an effort to cut them unevenly!  The thick end is nice and creamy inside, and thye thin end is nice and crispy, and what could be better?!

 

Ha!  Guess what I do when I make french fries at home - I smoosh them down with the spatula when they're almost halfway done.  Creates lots of little crispies here and there.  But I only do that when nobody is around.  Straight and perfect for when others are eating them. 

In a nutshell
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post #18 of 20
6/16/12 at 11:21am

Here's a bit of a tangent, but just a little. for those who like "sweet potato". Go look for "CLANCY'S All Natural SWEET POTATO Sea Salt Krinkle-Cut Chips".   I got a big bag on the cheap for $1.09. Gone in one(1) sitting. LOL. Bad for me. I'm thinking that "Clancy's" is an Aldi house brand. Anyway ... these are one of the best chips I've found (tasty, crispy, balanced).

 

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post #19 of 20
6/16/12 at 1:48pm
Quote:
Originally Posted by boar_d_laze View Post

Posted by siduri View Post

 

It's a personality thing.  I have fairly severe ADD and a related tendency to become creative half way through even simple cooking projects.  If I don't discipline myself by doing things like thinking in the "words have meanngs" universe of technical, precise (aka "jargon") terms, my cooking can become very inconsistent. 

Just giving you guys a hard time.  "I only do it to annoy, because i know it teases" *

 

 

*loosely, from Lewis Carroli

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #20 of 20
6/16/12 at 2:00pm

Aldis grocery stores sell these all Clancy chips are good and in Florida they are the least expensive of all by at least $1.00 a bag

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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