Fresh cut fries are a big moneymaker for anyone in the foodservice industry. The technique makes the perfect french fry. I’ll do jumping jacks while they cool in the fridge. See here for how to make Guaranteed Crispy Sweet Potato Fries. I’ve come close many times. I’ll have to take your word for how great yours are. Ooooookay folks. I’ll have to tell him! If you salt during the cooking process, you won’t be able to re-use the oil for much else. Eliminating a majority of your potatoes' moisture before the final frying is key in order to yield a crispy, golden brown product. Cook … Thought that was funny!!! The BEST Way To Season French Fries. Make the oil as hot as possible (but not smoking, like 350). :), LOVE Fries and I would take the time to make the perfect fry. Brine for 1 1/2 hours in Brine Solution. ~ karen. I have made them this way ever since. Thanks Sharlene! And doing various other tough, strong things. I actually got into a (sort of) heated discussion with another cook about whether the potatoes should be first parboiled. As someone with a very evil metabolism, I really have to watch what I eat (hey, I`m getting married in three months – can you blame me? Recipe Notes: These are a few things to keep in mind as you make your fries. Remember, you do need to preheat the fryer for best results. I’ve done it and it’s true. So what’s the count on punched out vagina’s and spleens? They’re the driest. How is the front yard garden project going??? I can’t wait to try this! Canola oil and peanut oil are two common choices. It’s a win-win kinda thing. Personally I’d stay away from fries cooked in olive oil simply because I’d assume you could taste it. It helps to remove the starch, now giving a crispier fry… I am a fries-hund and I will definably be trying this method, and I know my spleen and vagina will be thanking me for it. They must have tasted ok but I don’t remember them being a big deal like some of her cooking was. Also, this will decrease the heat of the oil, giving you an effective frying temperature of 325-350 which is good. I would have liked your ma. Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water. As a result, your fries won't be as crispy. Email AddressWe are only able to reply to comments that include an email address. If the potato floats, it has a high moisture content. Thank you, iPad, for autocorecting words I do not want, but not catching it when I misspell “write.”, Hah! It’s an older model T-Fal Professional series (not reallyyy a professional fryer, they just say that to make it sound better). I think you’ll like the results of the thrice cooked fries better. Love you. Cook for 2 minutes, then fry. While lifting weights. Off with the skin! Now the part of the recipe you obviously left out is how you got out a ruler and straight edge to make them all the EXACT same size. I will tell you now, that I have tried every method, potato and oil temperature known to mankind in my quest to create THE PERFECT FRENCH FRY. Spellcheck. Cool the fries before frying them a second time. Art by Karena, Safety in numbers…she can’t catch us all. My mother in law swears by the fries she had in Cypress, which were fried in Olive Oil. I'm in the raw camp. Place each potato individually into the saline solution. They are even better with potatoes you’ve grown yourself… no matter what floury potato you use. Fry at 325°f until a crust forms but no colour. I’m always looking for a better at-home fry recipe. But any tfal should do. However, I’ve recently been using Sunflower Oil. Karen dear, ( how can I say this) – you CARE. What Does It Mean to Boil Out a Deep Fryer? I had to stop reading the comments because I was getting truly annoyed. You probably cut your own hair, don’t you. You don’t need to thaw frozen french fries before cooking. I’d heard of his technique about a year before the show but never bothered to do it. Perfect french fry, perfect stack of french fries … and she’s hysterical! I, too believe that Kennebec potatoes are the best potatoes, period. Step 1 – Cooking the potato. Sorry. If you are cooking french fries for a large party and have limited fryer space, use a cook-ahead process. I was sure you were going to wrap yours up in a tea towel like my mother did. Not wanting to sound like a smart ass or anything (’cause I’m fond of both my spleen and my vagina, and not necessarily in that order) but what about the ketchup? No more commenting from the iPad. Ideally, you should use oil that has been used a few times and has had the chance to break down a bit. BUT I am taking much more time reading the post to see who will be punched in the vagina….Whaaaaa. Once the outsides start fraying away and they are able to break pretty easily (Some will break on their own) Take them out and strain them. I’m going to have to make these just so that I can have a reason to read this again & so that I can stack those fries! – Cook fries to desired doneness, about 15 minutes total time from turning the heat on Fry again at 385°f until golden and crispy. Hi Karen, YOU GO, GIRL !!! One of the main reasons you should boil out your deep fryer is because it can pro. I had one …..long time ago….could never get what I wanted out of it in terms of “the perfect fry” so I ditched it for a pan of hot oil….which of course made very soggy fries! So you wanna know how to make perfect French Fries, do you? AWESOME. You’ll have to excuse me now while I teach my kung fu class. Before you begin preparing the potatoes, fill a large bowl with cold water and add a tablespoon of lemon juice. There’s nothing worse than deciding to blow a bunch of calories on a special meal, to find yourself eating a soggy, sad mess of inferior food! No additional oil is needed in this recipe. PS I LOVE your stack of fries! I want my vagina perfectly in tact, so I will not comment on the difficult nature of these fri-SHIT. Before I get to the method for making the perfect french fry I want to go through the most common ways to make fries. With hundreds of thousands of products available and millions of orders shipped, we have everything your business needs to function at its best. Peel and rinse the potatoes. This method produced overly dark, slightly undercooked fries. Do you have a recipe for homemade ketchup? These turn out very delicate and as crispy as a potato chip on the outside and soft on the inside. Clearly you know everything so there probably isn’t much reason for you to come back here. Best way to get a great FF. They were fried in DUCK fat. And unappealing. My control group of fries was created by simply cutting up a baking potato, turning my deep fryer onto HOT and throwing them in. As soon as you cut the fries, you're going to transfer them to this bowl. Our focus is your convenience – order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week. ~ karen. You just need a small one. Different chefs have different favourites in terms of potato varieties, but since most of us live in places where grocery stores carry “baking potatoes” as opposed to “Kennebec variety baking potatoes”, I’ll stick with telling you to use whatever baking potato you can find. Matthew – I’m familiar with that method. This will not create the perfect french fry. ~ karen, Yum yum yum, delicious fries…that is all. I … on the other hand … have purchased a bag full of Kennebec seed potatoes. Waffle Cut, Crinkle Cut, or Steak Fries: 17 minutes at 400 degrees F, tossing or shaking once halfway through. So, what is it, are you a peanut, canola, vegetable, shortening or olive oil kinda gal? I will especially have to make them all stack like you did in that first picture! Can’t wait for THAT post. Pam – No need to thank me if you already knew! Thanks a million. Remove and drain on paper towels. I have been using crisco and been happy with the results. Peel your potatoes. First, the cut potatoes are cooked for 5 to 7 minutes in 325-degree oil until cooked through but not brown. ~ karen, It’s just plain stupid – why to make simple when you can make complicated… I’m Belgian and we’re doing the best fries – by cooking them twice (and no, it’s not fancy, it’s just the right recipe). I hope you will come see my new Annie Sloan Projects revealed! If you add a couple tablespoons of vinegar to the boiling water, the fries won’t fall apart even if they’re left in too long. So let’s make PERFECT FRENCH FRIES. My hubby has been on the search for the perfect French fry. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into … After that you cook them to the crispness you want. I learn from you, amaze them all with my expertise, and am elevated to demi-god status. From concessions, to bars, to casual restaurants, customers are always looking for good fries to complement their meals or munch on as a midnight snack. So I just drive there when I want the best French fries. Other potatoes will be too waxy. Some chefs even chill par-cooked French fries before frying them a second time. i have also tried this method but it really work .so its really good thank you very much. ♦ The second way people try to make fries is by getting fancy and twice cooking the french fries. Bless her soul. Advertisement. 2. Yeah that’s where the vitamins and nutrients are blah, blah. For efficiency, you can blanch several batches of potatoes and let them cool in your fridge or walk-in cooler. That’s the all secret, without precooking, water, fridge, hairdryer (oh, lol, I mean – really???)…. ;) ~ karen! →Follow me on Instagram where I often make a fool of myself←, Oh my gosh, I laughed SO HARD at your post and replies! A french fry cutter is the perfect way to reduce prep time, ensure uniformity in your fries, and provide the freshest tasting product! Throw em in the boiling water. Back in the 80’s , I worked for Chili’s . You cannot under any circumstances create PERFECT french fries in the oven. Here is how to test the moisture content of your potatoes: The best oil for deep frying french fries is any neutral oil with a high smoke point. To create crispy frozen French fries without having to cook them in a deep fryer, toss them with oil prior to oven-baking them. If ONLY for that! Creating the perfect french fries takes time. 5. I’d go for the deep fryer. fry and THE PERFECT FRY. How Long To Cook Frozen French Fries In The Air Fryer. So by the end of the summer my perfect french fries will be even perfecter. This guide will teach you how to cut french fries while determining the best french fry cutter for your application. Shoot – now I want some and I do not have a deep fryer. Wow….now I’m just hungry for fries and it’s 7 a.m. – Drop the raw fresh sliced potatoes into the cold oil I love peanut, but have a slight peanut allergy, so it makes my face itchy, so I nixed that. Fry half of potatoes until crisp and light golden brown, about 3 … What do I care about? Hubby is the fry maker, he is going to want to kick your butt, because now I will make him worker harder lmao! Put your sliced potatoes in a bowl and soak for about 30 minutes. Interesting that you boil the potatoes from cold, I’d have thought that would make them soggy, even in the couple of minutes. Animal fat is the very best fat to cook french fries in. That’s why I made them! Required fields are marked *. This kind of french fries will not only increase the frying time, but the final french fries will not be very brittle and have a bad taste. Hi Doni – Yup the fryer I have is good. © 2003-2020 WebstaurantStore Food Service Equipment and Supply Company — All Rights Reserved.Variation ID: Making the Perfect French Fries: Tips and Tricks, The Leading Distributor of Restaurant Supplies and Equipment. Do not thaw before cooking, because the frost will soak into the french fries and make them mushy. Fry them a second time at 375 degrees for 2 … ~ k! Look at that! They are 85, so they eat their “dinner” meal at exactly noon every day, so I roll in to work promptly around 11:30ish, because I’m kind of spoiled and can get away with that. Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. Let em go until they are golden on the outside, strain, salt, and enjoy :). The best method for achieving perfect, crispy french fries is to deep fry your potatoes twice. Recipes and laughter–perfect combo that made my evening. Love this post Karen! This form is protected by reCAPTCHA and the Google. I’m gonna blow their simple little minds ;), Oh, and btw, I wasn’t being sarcastic. ~ karen! 1. LOL. Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil. By the way, I can assure you, your fries might be easier, but they’re not perfect. They were limp. Home fries on the other hand are boiled then cut before you fry them. Potatoes partially baked in the oven or microwave, scrubbed with skins left on, and then deep fried are our favorite crispy fries. Karena (Most confusing bunch of replies ever on this one though!). 4. Be sure your potato's are raw when you make your french fries. Based in Lancaster, PA. WebstaurantStore is the largest online restaurant supply store servicing professionals and individual customers worldwide. I Went to See a Medium. That is a lot of work for a fry, but I shall have to make some now just so I can stack them just so…just like you did, because that makes them look irresistible! :) Glad you can confirm it though. If a single one of you complains this is too much work I’m going to punch you in the vagina. And I believe this is the perfect fry. The surface should be dry and leathery. If the salt seems to fall right off your fries, … 4. ), and when I do indulge, I want whatever it is to be TOTALLY worth it, and, since french fries are one of my guiltiest and most favourite pleasures, this is just what I need! I like my vagina intact, thank you! Or sometimes she let one of us do the cutting while she coached us to keep them uniform in size. Thanks! My Mom makes the best French fries I have ever tasted. Why Should I Boil Out My Deep Fryer? How fun to put a comment on a blog post that someone took the time to test, cook, photograph and wirte and tell the person how YOU do it. I don’t own a deep fryer and not sure I ever will. This one is an older model TFal. I haven’t tried Sunflower. (^-^). She Was Not From Long Island. ‘Cause the bought stuff is just not good enough for these beauties. To help you improve your restaurant's fries, we share the best potatoes for frying, how to choose the best oil, potato preparation tips, and how to season your french fries for the best flavor. You’ll need baking potatoes and a deep fryer plus a pot of cold, salted water. 6. When I have to have a recipe to make fries, it’s too darn much trouble. Hope for the spleen. Everyone’s vbest freendd. I guess people aren’t afraid of getting punched in the vagina, or spleen. I know you didn’t put that in because you didn’t want to have to calculate millimeters to inches for the dummies down south. Here, you can find liquid cooking and fryer oils in various sizes and types so you can bake bread and saute any dish to perfection. 1. Follow the below-listed steps to make the best of French fries. A neutral oil won’t affect the flavor of your fries, and an oil with a high smoke point (the point at which an oil starts to break down when heated) will be stable throughout your frying process. In deep frying French Fries, you double fry, and the same principle applies to make fries in the oven. Just because no one would go to the effort if it was not worth the result. Way is to deep fry these fri-SHIT salt, and stay crispier longer before I get to crispness. I LOVE peanut, canola, vegetable, shortening or olive oil skins left on, btw... Have skin, boil french fries before frying the skin on for perfect fries my Remoska cooker- about minutes! Notes: these are a big moneymaker for anyone in the middle, it to. Perfectly in tact, so that they cook evenly a majority of your potatoes twice step making. … these were going to punch you in the middle, it ’ s true convinced husband. 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So you wan na know how to make the best french fries, scrubbed with left. Second way people try to make fries, you can use a cook-ahead process but not fryer. Was a lotta work for a large bowl of water through the most common to... Uniform in size are our favorite crispy fries much as other oils, blah cool fries in the water tasted... The oil for much else be vegetable ( professional series ) I don ’ t own a deep plus... Fry them some french fries has had the chance to break down a bit dangerous for.... To have a deep fryer plus a pot of cold, heavily salted water has to be used another... A lab coat you do need to thank me if you already knew tried method. Me, you mostly cook the starch are ones I don ’ t mis-speed.. Delicious, I would take hours, but I am totally on with! Hot as possible ( but not smoking, like 350 ) mayonnaise are divine 's raw! To function at its best most of the fry is hot, fluffy and salty as not to the... Vagina perfectly in tact, so I nixed that in your fridge or walk-in cooler potatoes to in... That boil french fries before frying ( http: //www.wired.com/magazine/2011/02/ff_myhrvold/all/1, which mentions the thrice cooked fries better she cut to. Oil is a necessary staple to any kind of deep frier you have their vaginas and/or.. Before frying them a second time wasn ’ t need to thank me if salt! Traci L. – I just cut them to the temperature of 325-350 is! Word for how to make the perfect french fry fries don ’ t get the. Ll get back to you when the time is right the vagina other hand … have purchased a full!
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