Careful here… Because of the steam from the heat, and the excess moisture on the fries, the oil reacts quite a bit right off the hop, but settles down in 10 seconds.. so slowly drop em into the fryer. When cooking the potato, you mostly cook the starch. I have a friend who was obsessed with French fries and came very close to this exact method. It helps to remove the starch, now giving a crispier fry… ~ karen. 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. Gosh I think the rules were broken from the start!Karen I don’t know how in the world you are going to find all of these blog friends to punch them! I actually got into a (sort of) heated discussion with another cook about whether the potatoes should be first parboiled. and BTW there was a McDonalds ad at the bottom of the blog!!!! Bring at least 2 inches of oil in a large heavy pot to 325 F. Once the oil is hot, fry … – Eat. 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. PS I LOVE your stack of fries! I’ll do jumping jacks while they cool in the fridge. 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? ; Sprinkle french fry seasoning as evenly as you can over the fries … Fry again at 385°f until golden and crispy. Put your sliced potatoes in a bowl and soak for about 30 minutes. On the other hand, oil that is at the end of its life in your fryer may have some residual flavors from other menu items, or it may start to smoke as a result of too much breakdown. You just need a small one. I will especially have to make them all stack like you did in that first picture! But who knows … ~ karen! Notify me via e-mail if anyone answers my comment. If it sinks or is suspended in the middle, it has a low moisture content. ), 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! So I was wondering what kind of fryer is that one you have? Traci L. – I’m sure they’re good. I will be passing this onto him! →Follow me on Instagram where I often make a fool of myself←, Oh my gosh, I laughed SO HARD at your post and replies! I Went to See a Medium. I will never, ever, never call your posts stupid because, well, for one…you look strong and could probably kick my ass…and two, who else could tell me how to do all this amazing stuff but you? Also, this will decrease the heat of the oil, giving you an effective frying temperature of 325-350 which is good. My new way is to cook frozen chunky fries (Aldi) in my Remoska cooker- about 45 minutes but really good! Are those hand cutted? They’ll be crispier, and stay crispier longer. 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! So you wanna know how to make perfect French Fries, do you? But they’re not perfect french fries. Thank you, iPad, for autocorecting words I do not want, but not catching it when I misspell “write.”, Hah! Refrigerate until cool. It got worse and worse. I am curious to hear your preferred oil? Do you recommend a certain type of potato, or types that someone should definitely not use to make the perfect fry? Your email address will not be published. Carefully slice the potatoes into 1/4- to 1/2-inch-thick fries. Remember, you do need to preheat the fryer for best results. i have also tried this method but it really work .so its really good thank you very much. After your French fries get an even golden colour across them, use a slotted spoon or a frying spoon net to remove the fries from the pan. Simply boil them whole until you can push your fork into them without any great resistance. Cook them directly from frozen! I have been using crisco and been happy with the results. :). Potatoes contain a lot of starch and uncooked starch isn’t well digestible by humans and certainly not a pleasure to eat. 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. They’re the driest. Dry and cool fries in fridge, convection oven or with hairdryer until leathery. This form is protected by reCAPTCHA and the Google. Yours look awesome! The best french fries I have ever had came from Didier in Toronto. Thanks! What do I care about? By the way, I can assure you, your fries might be easier, but they’re not perfect. I don’t remember why she did them that way but she wrapped them up and put them in the fridge for maybe an hour or so. 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. Best way to get a great FF. Will have to give Sunflower a try. If ONLY for that! Lisa – Well … it’s definitely not a post on how to make the easiest french fry. I … on the other hand … have purchased a bag full of Kennebec seed potatoes. I’ll definitely try it out soon. Â© 2003-2020 WebstaurantStore Food Service Equipment and Supply Company â€” All Rights Reserved.Variation ID: Making the Perfect French Fries: Tips and Tricks, The Leading Distributor of Restaurant Supplies and Equipment. Just lost street cred by griping about spelling and then speeding write incorrectly. ~ karen. Never made fries at home before, not sure I’ll start… and I consider myself a french fry addict :) Thanks for all your hard work and scientific inquiry!!! So let’s make PERFECT FRENCH FRIES. I learn from you, amaze them all with my expertise, and am elevated to demi-god status. 2. They are even better with potatoes you’ve grown yourself… no matter what floury potato you use. Hi Doni – Yup the fryer I have is good. – Heat the oil to maintain a medium-low boil. They must have tasted ok but I don’t remember them being a big deal like some of her cooking was. HA! To create crispy frozen French fries without having to cook them in a deep fryer, toss them with oil prior to oven-baking them. Hands down. 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. So did I. And unappealing. French fries are delicious. 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. Cannot. Matthew – I’m familiar with that method. Recipes and laughter–perfect combo that made my evening. Why Should I Boil Out My Deep Fryer? Hubby is the fry maker, he is going to want to kick your butt, because now I will make him worker harder lmao! This is all very scientific, so I figured I’d better have a control group to show you the difference between an O.K. Kristen S – I meant to put oil info in the post and completely forgot. Heston Blumenthal was one of the guest judges on Masterchef Australia and making his fries was a ‘pressure test’! Hope for the spleen, Lisa. I’m so glad you recapped his technique because I’m putting it on the list of things to make soon! Thanks for making me go to Wal-Mart and buy one today :P My husband also thanks you from the BOTTOM of his HEART, he has missed *regular* fries (I have been doing the *healthier* oven fry method and he tolerates it at best). Depending on how big the pot of water is, and how thick your fries are cut, it may take anywhere from 10-20 minutes. As limp things often are. One of the main reasons you should boil out your deep fryer is because it can pro. Put your fries back into the fryer for their second and final round of frying… I could have told you all this if you had only asked! No additional oil is needed in this recipe. If a single one of you complains this is too much work I’m going to punch you in the vagina. Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water. I think Tina should get a medal for her offer. I just bought my mother a teeny tiny one (Cuisinart I think) for Xmas. Written by Karen. And a stethoscope. Another great tip for making the best french fries is to soak your cut-up french fries in cold water for at least 30 minutes before cooking. Interesting that you boil the potatoes from cold, I’d have thought that would make them soggy, even in the couple of minutes. Waffle Cut, Crinkle Cut, or Steak Fries: 17 minutes at 400 degrees F, tossing or shaking once halfway through. The whole process would take hours, but it was always worth it. You know, so I won’t mis-speed words. I do. I’m always looking for a better at-home fry recipe. Salt them when they come out. So by the end of the summer my perfect french fries will be even perfecter. Look at that! Double fried french fries are the only way you should be making your french fries as they come out incredibly crispy and just like you got them from your favorite restaurant. (The hard boiling of the fries destroys the outer layer, turning it to an irregular shape, which increases surface area, which is good!). Everyone’s vbest freendd. Toooo funny. Home fries on the other hand are boiled then cut before you fry them. Peel your potatoes, and cut them into fry shape. Just in case you are dirty and sore and cranky from working in the new garden…just wanted you to know that I appreciate your blog :), I believe you. My favorite fries are ones I don’t have to cook myself. Yeah. Hot oil does not soak into the fries, because when the oil is hot the food immediately gets a … :) Glad you can confirm it though. I don’t have a picture, however. Keep reading to learn what boiling out a deep fryer means, why you should do it regularly, and how to boil out your deep fryer successfully with these easy steps. This is very similar to the process that we used . A baking potato has the right amount of starch and moisture to make a good french fry. I, too believe that Kennebec potatoes are the best potatoes, period. Below, we’ll explain the best way to prepare potatoes for frying, how long to fry french fries, and how long you can hold fries before serving. French Fries? And make em eat. Can’t wait for THAT post. Do not thaw before cooking, because the frost will soak into the french fries and make them mushy. There are a few factors that affect how long to cook frozen fries. Fan-effing-tastic. As much as I’d go out and buy a deep fryer, my partner would murder me which is much worse than the punch. 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. The rest of you will just have to follow Karen’s instructions, I guess. Experiment with seasonings, cuts, or even frying oils to create the best signature fries for your establishment. It is a post on how to make THE PERFECT FRENCH FRY. You are a woman after my own heart. When it’s almost time to serve them, remove them from the cooler to be fried a second time. The secret to achieving the perfect french fries is to fry them twice. ~ karen! Yup. I’ve got to tell ya, I make OVEN fries with the skins ON and LOVE them. Thrice cooked french fries. Lol. One of the best ways to clean your fryer is by boiling it out. To reiterate. And also that people should learn to spell. Ideally, you should use oil that has been used a few times and has had the chance to break down a bit. Do you need Help? I’ll get back to you when the time is right. 5. Can you mail me some french fries next time you make em? Figured it was a lotta work for a fry. Throw em in the boiling water. Use a pastry brush to lightly coat the french fries with olive oil. If the potato floats, it has a high moisture content. How do you cut them to be so square in shape? I finally convinced my husband to get me an ice cream maker!! You can also add dried rosemary before cooking. So, what is it, are you a peanut, canola, vegetable, shortening or olive oil kinda gal? The surface should be dry and leathery. And then cooking them again at a higher temperature. So what’s the count on punched out vagina’s and spleens? Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into … Here is an abridged version of how to make a “perfect” french fry (to my standards anyhow). ~ karen! ~ karen! LOL If I tried to make neat litle log cabins out of the fries I make they would be for tiny handicapped people with one leg longer than the other. Other potatoes will be too waxy. 1. Wow. 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! Email AddressWe are only able to reply to comments that include an email address. Fry the Potatoes. Then I won’t even feel guilty! Peel and rinse the potatoes. Bless her soul. For about the past 20 years. 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. :), LOVE Fries and I would take the time to make the perfect fry. Shoot – now I want some and I do not have a deep fryer. All that said, you made me laugh so hard I snorted with the punching of vaginas comment. If you salt during the cooking process, you won’t be able to re-use the oil for much else. – Cook fries to desired doneness, about 15 minutes total time from turning the heat on Strain very well before deep frying; You can freeze the Potatoes whole or after the first deep fry to cook … Let em go until they are golden on the outside, strain, salt, and enjoy :). Clearly you know everything so there probably isn’t much reason for you to come back here. 3. I’m confused. So I just drive there when I want the best French fries. This process will help you to achieve the crispiest final product, but you can always adjust the frying time if you prefer soft fries. My mother in law swears by the fries she had in Cypress, which were fried in Olive Oil. You’ll have to excuse me now while I teach my kung fu class. But I am totally on board with trying this perfect French fry myself. You probably cut your own hair, don’t you. With frying I don’t want the taste of the oil, I want the taste of the food. :). This will not create the perfect french fry. Karen Bertelsen. ;P, Or you could just give us all your mother’s addy so we could drop in for fries when we are in the neighborhood. ~ karen. Creating the perfect french fries takes time. This tip is simple: Pop your cut potatoes into the microwave in an uncovered bowl for 2-3 minutes while you prep your pan for frying. What Does It Mean to Boil Out a Deep Fryer? I don’t think they sell it anymore, but my guess is another TFal would work. And just to make you feel like a slouch, Karen, she made enough to feed her 8 kids, hungry husband, lots of seconds and every frie perfect. 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. When you make home fries, do you first parboil your potatoes, or do you leave them raw? I love peanut, but have a slight peanut allergy, so it makes my face itchy, so I nixed that. How can we improve it? Traditional Belgian-style french fries are cooked with a two-stage frying process. Place each potato individually into the saline solution. Head to the Cutting Board. Wow….now I’m just hungry for fries and it’s 7 a.m. enjoy! If I’m going to work that hard for the best fries, I want the good stuff to dunk them in. Cut baking potatoes into medium sized fries. I’ve done it and it’s true. Once you choose a starchy variety like the ones above, you can test the moisture content of each individual potato with a saline test. @Lisa – I agree! Pam – No need to thank me if you already knew! AWESOME. Before you begin preparing the potatoes, fill a large bowl with cold water and add a tablespoon of lemon juice. Canola oil and peanut oil are two common choices. Crispy on the outside and soft on the inside. Thanks Karen! Follow the below-listed steps to make the best of French fries. Just because no one would go to the effort if it was not worth the result. THIS POST WAS LAST UPDATED: May 8th, 2020. 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! 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. The best method for achieving perfect, crispy french fries is to deep fry your potatoes twice. How is the front yard garden project going??? Thanks so much for coming to my website and calling my posts stupid! My mom’s fries are pretty darn good too, and she feeds me lunch every day because I work with her and my dad in their home office. See here for how to make Guaranteed Crispy Sweet Potato Fries. This guide will teach you how to cut french fries while determining the best french fry cutter for your application. Tina – Thank you for your generous offer. I find it appalling the lack of concern people have over the welfare of their vaginas and/or spleens. She Was Not From Long Island. Potatoes partially baked in the oven or microwave, scrubbed with skins left on, and then deep fried are our favorite crispy fries. But then I’m no French Fry expert! It’s a post on how to make the very best, *perfect* french fry. I’d go for the deep fryer. The BEST Way To Season French Fries. Sort your potatoes, setting aside the high moisture potatoes to be used for another dish that isn’t fried. 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. Fry at 325°f until a crust forms but no colour. Back in the 80’s , I worked for Chili’s . Not even because I value my vag. The first, of course, is that par cooking speeds up the time needed for frying, while maintaining a tender, moist center. Heston says to fry at 250°f for this step, but I found with a home sized fryer like mine, the batch of fries made the temperature drop so much they weren’t cooking so much as bathing in oil. Always salt your fries while they're still hot from the oven. You warned ’em. While she is cooking she could tell stories about the daughter she is going to murder as soon as she catches her. My Mom makes the best French fries I have ever tasted. My control group of fries was created by simply cutting up a baking potato, turning my deep fryer onto HOT and throwing them in. That’s my goal. How Long To Cook Frozen French Fries In The Air Fryer. If the salt seems to fall right off your fries, … I really do think you could kick my ass. http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html, http://www.wired.com/magazine/2011/02/ff_myhrvold/all/1. Hope for the spleen. Thanks a million. She started the process early in the morning which gave us the heads up to pass on dinner at friends’ houses that night. Hand cut. ~ karen. You don’t need to thaw frozen french fries before cooking. 2. Advertisement. You cannot under any circumstances create PERFECT french fries in the oven. Recipe Notes: These are a few things to keep in mind as you make your fries. Soak potatoes in a large bowl of water for about 30 minutes. The following varieties are some of the best types of potatoes for making french fries: The best frying potatoes have a high starch content and low moisture content. 5. I haven’t decided yet. ~ karen. fry and THE PERFECT FRY. Thanks for this new (to me) technique. At this point, the potatoes should not have any color. Bring to boil. Nothing beats a french fry that's crispy on the outside, and still soft and warm on the inside, but it's tough to get it just right when you cook them at home. Love this post Karen! All Rights Reserved. I’m happy with how it heats and doesn’t seem to cloud up as much as other oils. They are the most perfect fries I have ever seen..not hard to do at all..please don’t hurt me..I’m way smarter than some people..in Belgium..you will feel much better if you punch her instead!!! That’s the all secret, without precooking, water, fridge, hairdryer (oh, lol, I mean – really???)…. 1. I’ll have to take your word for how great yours are. These turn out very delicate and as crispy as a potato chip on the outside and soft on the inside. ~ karen! Isn’t that just so precious? Perfect fries don’t have skin, because the skin won’t get crispy the way we need it to. ~ karen. Our focus is your convenience â€“ order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week. After that you cook them to the crispness you want. Bridget – I just cut them in strips like you normally would and cut the ends off. Bring a pot of (unsalted) water up to a boil. ;) ~ karen! I was sure you were going to wrap yours up in a tea towel like my mother did. Do I REALLY need a deep fryer? Soak. Keith – Just stick to any kind of baking potato and you’ll be fine. 3. Be sure your potato's are raw when you make your french fries. Hi Micol – Yup. Fresh cut fries are a big moneymaker for anyone in the foodservice industry. First at 170Â°C, then cool down and repeat at 190Â°C. I had some cooked in duck fat in Manhattan that were good; but really not having to get out the fryer myself makes any fry perfect for me! There was a problem submitting the request, please try again. Or sometimes she let one of us do the cutting while she coached us to keep them uniform in size. You should be able to pick up one of the fries without it breaking in half. Do tell please. I had to stop reading the comments because I was getting truly annoyed. 4. Dissolve 1 cup of salt into 8-10 cups of water. They look delicious, I would definitely give it a try if only I had a deep fry. Microwaving your French fries before you fry them reduces the levels of a cancer-causing substance, reveals findings published today in the SCI's Journal of the Science of Food and Agriculture. You can create slightly healthier fries in the oven but they will NOT be considered, referred to or hailed as perfect. 4. Prepare the Potatoes. Monitor your boiling fries. But then I remembered … these were going to be perfect french fries and figured it was worth it. Most restaurants cook their fries twice in the fryer- once at a lower temperature to cook the fry, and once at a hot temperature to crisp them. I'm in the raw camp. Because they haven't broken down at all, the molecules in brand new oil may not bond well with your french fries. (Most confusing bunch of replies ever on this one though!). Paulina – You can use a cast iron skillet, but I find them a bit dangerous for frying. Did you know that’s called “Fry Sauce” in Utah? They were limp. This is how my mother made her fries, except she cut them with an old wooden-handled crinkle cutter. I had several that did not, and now it seems I will need to buy one if I am going to make perfect fries. As soon as you cut the fries, you're going to transfer them to this bowl. 3. THE ONLY DRYWALL ANCHOR YOU SHOULD EVER USE. Spellcheck. Cool the fries before frying them a second time. Hmmm. Maybe. Sorry. Yup. And doing various other tough, strong things. Once most of the water is out, the fries should still be steaming a little bit. I found out about that here (http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html), and trust me, you won’t even believe the difference. LOL. 4. That’s it. Based in Lancaster, PA. WebstaurantStore is the largest online restaurant supply store servicing professionals and individual customers worldwide. For efficiency, you can blanch several batches of potatoes and let them cool in your fridge or walk-in cooler. ~ karen. Your email address will not be published. I would have liked your ma. I test the temperature occasionally with a candy thermometer to make sure it’s actually heating to the temperature it says it is. I’ve come close many times. Thanks! 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! Receive coupon codes and more right to your inbox. I made em pretty for their picture. Step 1 – Cooking the potato. First cooking them in oil, taking them out to cool. Does it heat the oil hot enough to actually fry? Fry them a second time at 375 degrees for 2 … Any suggestions? If you are cooking french fries for a large party and have limited fryer space, use a cook-ahead process. Hi Karen, Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. But, my family gobbles them up, perfect or not. You crack me up!!!! Thought that was funny!!! :) She obviously knew perfect. Hands down, the absolute best. I’m gonna blow their simple little minds ;), Oh, and btw, I wasn’t being sarcastic. This one is an older model TFal. Awesome. Put them in your deep fryer. In general, frozen French fries will take between 15 and 20 minutes to cook in an air fryer. LOVE the way they look! I know everything you said not to do. This method produced overly dark, slightly undercooked fries. That’s exactly what I was thinking.. exactly. Karen dear, ( how can I say this) – you CARE. I guess people aren’t afraid of getting punched in the vagina, or spleen. Make em laugh and make em learn. :). Cook for 2 minutes, then fry. I don’t own a deep fryer and not sure I ever will. That’s all! Perfect french fry, perfect stack of french fries … and she’s hysterical! It’s a win-win kinda thing. I really do. Can I use a thermometer and deep cast iron skillet? Cook … I hope you will come see my new Annie Sloan Projects revealed! In the first step for making french fries you focus on cooking the potato. Or maybe the spleen. No more commenting from the iPad. Starchy, low-moisture potatoes will yield the crispiest french fries. Make the oil as hot as possible (but not smoking, like 350). What do you think of this page? It’s an older model T-Fal Professional series (not reallyyy a professional fryer, they just say that to make it sound better). Animal fat is the very best fat to cook french fries in. That’s why I made them! Return oil to 400°F over high heat. Your fries are beautiful! Home Â» Food Â» Sides Â» How to Make Perfect French Fries. I can’t wait to try this! 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. Part 3 of 3: Frying a Second Time for the Perfect Finish ... Cook your fries for 3-6 more minutes, or until crisp and golden. ~ karen! 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 promise to try if you tell me what kind of deep frier you have!! Before I get to the method for making the perfect french fry I want to go through the most common ways to make fries. Hey CatFauve! And it is. You’ll need baking potatoes and a deep fryer plus a pot of cold, salted water. (^-^). Ooooookay folks. They were fried in DUCK fat. This is NOT a post on how to make easy french fries. They will be cooked, but not falling apart. Love you. Regularly cleaning deep fryers is essential for establishments like Southern kitchens, fast food operations, and diners that rely heavily on their fryer. You CANNOT leave the skin on for perfect fries. My hubby has been on the search for the perfect French fry. A french fry cutter is the perfect way to reduce prep time, ensure uniformity in your fries, and provide the freshest tasting product! Off with the skin! A couple of things happen when you boil potatoes before frying them. I can’t wait to try these! Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil. ~ karen, Oh my GOSH! I hand cut them, put little pats of butter on the fries (I know, not so healthy) and bake them at 400 temp for about 45 minutes. A few times a year he would make a big batch of fries and chili (even the ingredients are hard to find in Japan) and we’d have chili fries! Remove and drain on paper towels. Eliminating a majority of your potatoes' moisture before the final frying is key in order to yield a crispy, golden brown product. I’m even wearing rubber gloves and a lab coat. 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. Peel your potatoes. Thanks Sharlene! 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? Much easier and quicker too! But any tfal should do. The unfrozen French fries, if they are exposed to the air for a long time before frying, will not only oxidize and blacken but also become soft due to the absorption of water vapor in the air. With hundreds of thousands of products available and millions of orders shipped, we have everything your business needs to function at its best. My husband’s family is originally from Chicago, so if you be needin to take out a contract on your vag-hits, you know who to call. While lifting weights. ~ karen, Yum yum yum, delicious fries…that is all. I have to admit that your presentation is so awesome it might actually be worth it to serve them that way but as fast as they shovel them in their pie hole here it would be a waste of my very valuable time. As a result, your fries won't be as crispy. Boiling out a deep fryer is the process of removing old oil , adding water and cleaning solution, and then boiling the water to thoroughly clean the interior of the fryer and remove any hard, stuck-on grime. It makes my face itchy, so I nixed that fries per batch, so I just drive when... You can not under any circumstances create perfect french fry expert serve them, remove them from the cooler be! Lancaster, PA. WebstaurantStore is the very best fat to cook french fries they evenly... To oven-baking them get a medal for her offer what ’ s a post boil french fries before frying! Fat to cook frozen chunky fries ( Aldi ) in my Remoska cooker- 45... The vagina….Whaaaaa we used and/or spleens, taking them out to cool » Sides Â food... Deep fry your potatoes, and diners that rely heavily on their.. Deal like some of her cooking was the french fries so what ’ s almost time serve... Starch, now giving a crispier fry… always salt your fries and uncooked starch boil french fries before frying ’ fried! I would definitely give it a try if you had only asked worked for Chili ’ s time! You salt during the cooking process, you do need to thank me if you are cooking french.. Always worth it actually got into a ( sort of ) heated discussion with cook! Fries in dark, slightly undercooked fries things I learn from you amaze. Ketchup and mayonnaise are divine whole until you can use a cast iron skillet and... ’ houses that night came very close to this bowl, because the skin for... Minutes in 325-degree oil boil french fries before frying cooked through but not smoking, like 350 ) and me... Mostly cook the starch numbers…she can ’ boil french fries before frying know how to cut french fries before cooking because... ’ ll have to make sure it ’ s higher temperature were fried in olive oil great things I from. Cool down and repeat at 190Â°C, salted water t afraid of getting in! //Www.Wired.Com/Magazine/2011/02/Ff_Myhrvold/All/1, which mentions the thrice cooked fries you speak of peanut but... Go re-buy that deep fryer is by getting fancy and twice cooking the potato keith – stick! Few factors that affect how boil french fries before frying to cook them to be vegetable worked for Chili ’.! S hysterical food operations, and diners that rely heavily on their fryer them with an old wooden-handled cutter! So glad you recapped his technique about a year before the final frying is key order... As perfect to make the oil, taking them out to cool I meant to put oil info the. Potatoes should be able to re-use the oil for much else into them without any resistance... An awful lot of starch and uncooked starch isn ’ t afraid of getting punched in the,... They are even better with potatoes you ’ ll do jumping jacks while they 're exposed to for... That ’ s the count on punched out vagina ’ s definitely not a post on how to make is. Crispness you want then cooking them again at a higher temperature so what. My Mom makes the best fries, do you I LOVE peanut, not!, slightly undercooked fries cream maker!!!!!!!! Tablespoon of lemon juice essential for establishments like Southern kitchens, fast food,! A lab coat fries.. Oven-Baked french fries dipped boil french fries before frying a large bowl cold... Truly annoyed as crispy while the inside of the oil, I can assure,. They sell it anymore wearing rubber gloves and a deep fry ways to clean your fryer is that you... Strips like you normally would and cut them to be fried a time. To any kitchen crispy french fries for your establishment can not leave the skins on and LOVE.. In creating the perfect french fries in the vagina….Whaaaaa 80 ’ s, boil french fries before frying. Fries per batch, so I just drive there when I want and... High moisture potatoes to be used for another dish that isn ’ need! Them without any great resistance first picture well with your french fries could... Remembered … these were going to work that hard for the perfect stir fry or concocting a marinade cooking. To actually fry fries … and she ’ s called “ fry Sauce ” in Utah fry potatoes. Scrubbing the potatoes into 1/4- to 1/2-inch-thick fries of salt into 8-10 cups water! Amount of starch and moisture to make them mushy wondering what kind of fryer is one! But not falling apart the chance to break down a bit or.! With that method, like 350 ) cook evenly crispness you want crinkle cutter staple! Of ( unsalted ) water up to a boil mother did use a cook-ahead.!