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CRISP CHIPS / FRITES

post #1 of 4
Thread Starter 

Hi again all - 

 

Two questions and advice thereon:

 

1:  I recently cooked home cut chips/frites in a deep fat fryer.  I soaked them overnight and then fried them at 130 degree C, then again at 190 degree C just before serving.  They were not crisp.  What did I do wrong? 

 

2:  I have just read an article about melting chocolate and Alice Medrich says the old advice about the pan of chocolate not touching the water "has to go".  She places the pan of chocolate directly into a skillet of water.  What do you all think? 

 

Thanks - from a very snowy Burgundy! 

post #2 of 4

Hello Kimmit from burgundy.. as in Bourgogne, France? Lucky you! We had some snow here as well yesterday in Belgium.

 

1. We Belgians have a reputation on making frites, so for what it's worth; one of the reasons why your frites didn't crisp up is that you used the wrong potato. If your frites brown very quickly the second time you fry them but don't crisp, that's a sign of using potatoes with a much too high sugar content. You're in France, I know it should be easy to find "Bintje", they are frequently used in France too. They are absolutely the best potatoes for frites.

 

Also, don't soak the potatoes, don't put them in the fridge; both these actions will kill all potato flavor!

 

Simply peel them, cut in frites, rinse in cold water, dry them in a clean kitchen towel and fry in small batches at 150°C. Don't let them color at all, the frites just need to soften in this stage. After a 5-8 minutes, lift the basket in your fryer and squeeze with thumb and index finger. If  your fingers go through easily, they're done. Take an oven tray  and spread the frites on. Leave to cool entirely at room temperature, but absolutely NOT in your fridge. Fry again at 180-190°C until nicely done; an experienced frites maker can hear when they're done as the frying sound changes...  This second fry serves to crisp up the frites.

Salt as soon as they are fried.

 

Note; you can fry for the first time long before serving the frites which is much better than leaving them soaking in water. Just a few minutes for the second fry at high temp and they are done.

 

 

2. We Belgians have a reputation on chocolate too... but I'll let the answer to others, I'm not all that much experienced in working with chocolate.

post #3 of 4
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post
 

Hello Kimmit from burgundy.. as in Bourgogne, France? Lucky you! We had some snow here as well yesterday in Belgium.

 

1. We Belgians have a reputation on making frites, so for what it's worth; one of the reasons why your frites didn't crisp up is that you used the wrong potato. If your frites brown very quickly the second time you fry them but don't crisp, that's a sign of using potatoes with a much too high sugar content. You're in France, I know it should be easy to find "Bintje", they are frequently used in France too. They are absolutely the best potatoes for frites.

 

Also, don't soak the potatoes, don't put them in the fridge; both these actions will kill all potato flavor!

 

Simply peel them, cut in frites, rinse in cold water, dry them in a clean kitchen towel and fry in small batches at 150°C. Don't let them color at all, the frites just need to soften in this stage. After a 5-8 minutes, lift the basket in your fryer and squeeze with thumb and index finger. If  your fingers go through easily, they're done. Take an oven tray  and spread the frites on. Leave to cool entirely at room temperature, but absolutely NOT in your fridge. Fry again at 180-190°C until nicely done; an experienced frites maker can hear when they're done as the frying sound changes...  This second fry serves to crisp up the frites.

Salt as soon as they are fried.

 

Note; you can fry for the first time long before serving the frites which is much better than leaving them soaking in water. Just a few minutes for the second fry at high temp and they are done.

 

 

2. We Belgians have a reputation on chocolate too... but I'll let the answer to others, I'm not all that much experienced in working with chocolate.

ChrisBelgium, you are a star.  Thank you so much for this detailed reply.  I get so bogged down with articles I read on how to do things.  The best advice is from someone who knows, so thank you very much, I will try this next time.  I didn't actually think that the type of potato made such a difference, and that is why I love this site!  You always learn something. 

Yes, I am in Bourgogne - actually the Cote d'Or.  We are expecting more snow tonight I think. 

Thanks again.

Kim

post #4 of 4

Glad I could help ma belle! Côte d'Or eh, not the worst place in the world to reside.

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