[frenchfries]

Hello.

could you tell me how to make crispy french fries with my own potatoes please?

Thank you.

 

[brianshaw]

Okay... this is ironic. Ha ha ha.

I make dreadful fries at home. A real fryolator is the secret, along with a two stage fry. At home I struggle with temp control and accuracy with small fryers or stovetop frying.

But as part of your reasearch... Daglas, at Vanowen and Winnetka. Check it out and let me know when you are ready... it will be on me. The food, that is... I'm not able to cover any medical costs resulting from clogged arteries.

 

[chrislehrer]

I realize that I sound like a total fanboy lately, but do watch Heston Blumenthal, "In Search of Perfection," episode on Fish and Chips. The man did develop a genius recipe for fries, and he knows what he's talking about. I've tried it, and it works beautifully.

 

[french fries]

What a terrible username choice.

 

[chefbillyb]

Welcome lowercase frenchfries not to be mistaken from the real French Fries. I would soak the cut potato fries over night in the refer.  DryThen fry at 300 degrees until 80 to 90% cooked. Let cool and drain until the final fry to crisp at 375 degrees. I would also try to use an Electric fry pan so the fries can swim better in the extra room in the pan. The fry daddy Isn't a good fryer for anything. Try to use any temp adjustable controlled fryer with a volume that will give the fries room. Also make sure the potatoes are cut uniformly to insure consistent cooking......

 

[eastshores]

What a terrible username choice.

Oh dear... /img/vbsmilies/smilies/smiles.gif

 

[koukouvagia]

It depends on what you're looking for.  Nowadays I think people expect fries that are way too crispy IMO.  Commercial french fries you get at chain restaurants have been partially cooked, then frozen.  Then they are partially cooked, cooled and fried again before served.

I make good french fries using a shallow pot and a combination of peanut oil and olive oil.  Sure I can soak my potatoes and then dry completely but that is such a hassle.  I simply peel my potatoes, slice them, and put them in the hot oil.  They come out a little soft but I quite like them.  I'm looking for flavor about all else and this flavor is good for me.

 

[chefbillyb]

• Koukouvagia, have you been to https://www.pommesfritesnyc.com It's worth a trip and also to try as many of their dips as possible. I was in you part of the woods last week and had a good Cuban Sandwich at Sophies Cuban https://www.sophiescuban.com ....It's the first time I used Uber and it works real well in the city......

 

[brianshaw]

It depends on what you're looking for. Nowadays I think people expect fries that are way too crispy IMO. Commercial french fries you get at chain restaurants have been partially cooked, then frozen. Then they are partially cooked, cooled and fried again before served.

(Snip).

That, plus more. Commercial fries are often coated with starch after the initial factory pre-cook to ensure crispy (and pumped up labor) when re-fried.

 

[koukouvagia]

• Koukouvagia, have you been to https://www.pommesfritesnyc.com It's worth a trip and also to try as many of their dips as possible. I was in you part of the woods last week and had a good Cuban Sandwich at Sophies Cuban https://www.sophiescuban.com ....It's the first time I used Uber and it works real well in the city......

Will definitely try to get downtown to visit this place, looks yum!

 

[someday]

This thread is like Inception...threadception.

1qoozi.jpg

• someday
• Jun 11, 2017