Theroc
2093
Oct 16, 2017
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What's the secret to perfect french fries, from scratch?
Oct 16, 2017
ValentinoB
17
Oct 16, 2017
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Not all potatoes are for frying. Yellow ones are great. Then for french style you have too deep fry twice. First at 160 degrees celsius and then at 180 celcius.
Oct 16, 2017
cspirou
207
Oct 17, 2017
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The two most important things are soaking the cut potatoes in ice water to get rid of excess starch and cooking multiple times. Fry once at lower temp to cook the inside and fry a second time at higher temp to get it crispy.
Oct 17, 2017
RainyH
9
Oct 18, 2017
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Ok, so years ago I helped a friend open a bar and grill. We wanted to make fries from 'scratch'. Figured it would be a good draw for the burgers, and way more cost effective. Anyhoo, I was like America's Test Kitchen for days. Cut and rinse, ice water, no water, brine, freeze, twice fry...etc etc. After all is said and done, we cut them (we used one of those fry cutters with a giant handle that bolted to the wall, very old school), flash fried them for only 1 minute, cooled then portioned into baggies and froze. The oil from the initial frying kept them from sticking, and the flash frying cooked just the very thin outside layer. Once they were frozen, we just dropped them in the fryer and cooked til golden brown and cooked through. The outside got nice and crispy since it had a head-start, and since they were frozen, the inside did not cook so fast, so they stayed nice and fluffy. Season with salt right out of the fryer so it clings to the fry. Although you may be looking for a non frozen way to cook, you can prep these a few hours ahead. If not, just do what my British mom did. She had a deep frying pan, full of vegetable oil, she peeled and cut the potatoes by hand, rinsed them in water, got the fat very hot, and threw them in. They were pretty yummy, too. Good luck!
Oct 18, 2017
cspirou
207
Oct 20, 2017
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This is actually how a lot of fast food places do it, like McDonald's. They cook their fries at a central facility the first time and then freeze them. Then they get shipped out to all the franchises where they only do the second fry.
A little unrelated but this is also the best way to reheat leftover fried chicken, especially Popeye's. Instead of using the oven or microwave, just fry them again and you'll have extra crispy skin. Of course this is only really feasible if you already have a big pot of oil, but the results are well worth it.
Oct 20, 2017
RainyH
9
Oct 21, 2017
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Yes, mcd's fries are so good, but not sure they are using just potato, I always thought they were 'formed', but yeah, most restaurants totally do that. I like In n Outs, too, though, and they just cut and fry, no freezing. They don't get really cripsy, but they sure are good, oh, and I do leave the skin on. Good idea about the fried chicken! I usually put it in the toaster oven, but it does make a bit of a mess. :)
Oct 21, 2017
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