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Calling all French Fry-ers!
I'm sure that everyone who has made their own hand cut fries to serve with burgers and the like in restaurants knows how difficult this product is to truly master. To create the PERFECT french fry is a noble achievement. I'm hoping all us chefs and food enthusiasts can get a helpful discussion going to share all our tips and tricks for making great french fries. I'll get it going by posing a question:
If the object blanching fries before the final fry is to remove moisture, then would it work to slowly bake the potatoes at a low low temperature in order to dry them out a bit?
Can't wait to hear what you all have to say about this fascinating topic!
David
If the object blanching fries before the final fry is to remove moisture, then would it work to slowly bake the potatoes at a low low temperature in order to dry them out a bit?
Can't wait to hear what you all have to say about this fascinating topic!
David
Replies to This Discussion
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Permalink Reply by Steve Paterson on -
Mine come out perfect every time but I don't like to deep fry much at home because of the mess.
I like to use Yukon Golds because they have this sweetness to them.
I cut them into wedges and rinse 3 times in cold water to get as much starch out as possible.
I par boil them in salt water then let drain for about 15 minutes
Then I deep fry in Canola oil at 375 for 4-5 minutes.
Here's the kicker for me...
Immediately after they come out of the fryer, (they need to be hot and greasy), I toss them in a bowl with
-Basil
-Thyme
-Oregano
-Pepper
-Salt
-Onion Powder
-Garlic Powder
...and serve
They come out perfect every single time
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