Deep Fried/Chips: Ulimate French Fries: Your Recipe?
Subject: Ulimate French Fries: Your Recipe?
Newsgroups: rec.food.cooking
From: DaveH (ddhartwick at NO_SPAMearthlink.net)
Date: Sun, 30 Jun 2002 13:41:25 -0400
--------
Yes, I've Googled, endlessly, experimented almost as much. Now I would like to hear the state-of-the-art in Fries in this group.
My best results to date result from double frying russet potatoes in Crisco shortening. I've tried many variations, changing one variable at a time:
*Potatoes: Yukon Gold, Red, White and Russet. Gold and Red were miserable failures. White produces a Fry with a creamy interior and less crisp exterior--wife like's these. Russet produces maximum external crispiness.
*Oil: I've only tried Crisco shortening and Lard. I thought Lard was supposed to render a superior fry, but they were limp even after double frying and Lard truly stinks. I've not tried Peanut oil or Alton Brown's recommended Safflower oil, nor Canola, Corn, Cornola, Cannula Oil...
*Method: Clearly, double frying is mandatory, as is ice water immersion before the 1st fry (par-fry).
I've seen many oil temp recommendations. 370/380, 300/375F, etc, for 1st and 2nd Fry respectively. 375/375 seems to work as well as any other differential, 2.5 - 3 min 1st, then until golden-golden brown for the 2nd.
Thus far, my best batches have been quite good, but not as good as the best I've had. I wonder about Potato parameters: Age, source, size. Tater characteristics seem to be more critical than first thought. I've tried freezing after slicing and after 1st fry--no improvement. General girth and cross-sectional configuration effect final texture.
What say ye?
From: Mike Harris (harriswest at sbcglobal.net)
Date: Sun, 30 Jun 2002 18:34:29 GMT
--------
Dave, you're on the right track with ice water soak and double frying, but beef tallow is the grease of choice. Mickey D's used it exclusively until consumer demand for vegetable caused them to switch. They still add a "tallow flavoring" to their fries.
From: DaveH (ddhartwick at NO_SPAMearthlink.net)
Date: Sun, 30 Jun 2002 16:55:53 -0400
--------
Mike Harris wrote:
>Dave, you're on the right track with ice water soak and double frying,
>but beef tallow is the grease of choice. Mickey D's used it exclusively
>until consumer demand for vegetable caused them to switch. They still
>add a "tallow flavoring" to their fries.
Mike,
I assume beef tallow is not the same as the bucket of "Lard" I found at Food Lion? Is not peanut oil also supposed to be good?
Texture with Crisco shortening is good but I can't say the taste is terribly exciting. Kosher salt helps.
Lard --> Veg Oil. This explains McD's fry's decline in quality. But then, all of their food has declined in quality, unless it's just my aging pallet. So has the service.
From: Phil (goldpnr at yahoo.com)
Date: Sun, 30 Jun 2002 15:43:22 -0600
--------
DaveH wrote:
> I assume beef tallow is not the same as the bucket of "Lard"
Correct. Real lard comes from pigs.
Tried freezing them b4 the first fry?
Tried Wesson Fry? (or named close.... been years) Available at most restaurant supply houses... we used to use that at the rest, then we changed when folks started clamoring about "healthy" oil/fat. Fries never tasted as good after that.
From: Mike Harris (harriswest at sbcglobal.net)
Date: Sun, 30 Jun 2002 22:00:19 GMT
--------
DaveH wrote:
> I assume beef tallow is not the same as the bucket of "Lard"
Nope, lard is pig fat. Tallow is beef fat and more difficult to find. You may be able to find it at a restaurant supply place although it's usually sold in 50-lb blocks. You can render your own if you can buy beef fat trimmings at your Food Lion.
From: Buckler (buckkler at yahoo.com)
Date: Sun, 30 Jun 2002 20:56:42 GMT
--------
Mike Harris wrote:
>Dave, you're on the right track with ice water soak and double frying,
>but beef tallow is the grease of choice. Mickey D's used it exclusively
>until consumer demand for vegetable caused them to switch. They still
>add a "tallow flavoring" to their fries.
Back when McDonalds' fries were good, didn't they also spray them with sugar water before freezing?
As I recall, Julia Child had a great fondness for them...
From: Mike Harris (harriswest at sbcglobal.net)
Date: Sun, 30 Jun 2002 22:01:54 GMT
--------
Buckler wrote:
> Back when McDonalds' fries were good, didn't they also spray them with
> sugar water before freezing?
I don't know about the sugar water; it'd certainly help the final browning.
From: Steve Wertz (swertz at texas.net)
Date: Mon, 01 Jul 2002 04:15:16 GMT
--------
Buckler wrote:
> Back when McDonalds' fries were good, didn't they also spray them with
> sugar water before freezing?
McD's still puts a light sugar coating on their fries to help brown them, and to appeal to the younger pallettes (which is what McDonalds is really after).
It was a question on one of the recent 'Kids Jeopardy' shows.
From: penmart01 at aol.como (Sheldon)
Date: 30 Jun 2002 20:34:49 GMT
--------
DaveH writes:
>General girth and cross-sectional configuration effect final texture.
Buy a "crinkle cut" knife... nothing else to know, really.
Right, Stan?
From: DaveH (ddhartwick at NO_SPAMearthlink.net)
Date: Sun, 30 Jun 2002 17:01:49 -0400
--------
Sheldon wrote:
>Buy a "crinkle cut" knife... nothing else to know, really.
Interesting. I assume the increased surface area effected by the crinkle-cut knife results in a superior fry? Thanks!
From: mr_pie at yahoo.com
Date: Mon, 01 Jul 2002 00:40:59 GMT
--------
Don't know about ULTIMATE, but here's one that's way FUN!!! I once purchased some of the longest potatoes I could find....shoestringed them and soaked them in a strong salt brine. They became so limp that I could tie them in knots....then soaked them in fresh water until they became turgid again, and fried them. I don't think people even noticed the taste....they wanted to know how I did that! Be sure to make up some good stories beforehand!!!!
It's a pain in the arse for the cook, but it sure makes an interesting presentation!
TON (The Obvious Newbie)
From: DaveH (ddhartwick at NO_SPAMearthlink.net)
Date: Mon, 01 Jul 2002 13:50:17 -0400
--------
mr_pie wrote:
>Don't know about ULTIMATE, but here's one that's way FUN!!! I once
>purchased some of the longest potatoes I could find....shoestringed
>them and soaked them in a strong salt brine. They became so limp that
Interesting. What was the effect of this process? How did they differ from Fries not so processed?
From: mr_pie at yahoo.com
Date: Mon, 01 Jul 2002 19:51:45 GMT
--------
DaveH wrote:
>Interesting. What was the effect of this process? How did they differ
>from Fries not so processed?
The ends were a little drier than the knots, but other than that....just a fry!
From: sf at pipeline.com (sf)
Date: Tue, 02 Jul 2002 05:35:27 GMT
--------
mr_pie wrote:
>The ends were a little drier than the knots, but other than
>that....just a fry!
Cute idea. Didn't know salted water wilted potatoes.
Maybe if the knots were looser, they would have fried more evenly.
From: Pat Meadows (pat at meadows.pair.com)
Date: Mon, 01 Jul 2002 21:22:55 GMT
--------
DaveH wrote:
>Thus far, my best batches have been quite good, but not as good as the
>best I've had. I wonder about Potato parameters: Age, source, size.
My husband is British, he wants 'proper chips' now and then.
He puts oil (canola, usually, but corn oil is fine too) in a deep pot (we don't have or need a deep fryer). He heats the oil until it's almost smoking.
He puts *very* thick slices (almost chunks) of (peeled) potato in the oil. He keeps the flame on high throughout. However, our stove is an old, cheap, crappy stove -- and keeping the flame on high on a better stove might result in a fire! Caution is wise.
When the fries are sufficiently brown and cooked, he takes them out of the oil and drains them on a paper towel.
Both my husband and I think Yukon Golds make the best fries.
That's how french fries are done in our house, and they are quite good.
From: penmart01 at aol.como (Sheldon)
Date: 02 Jul 2002 01:50:37 GMT
--------
Pat Meadows writes:
>That's how french fries are done in our house, and they are
>quite good.
Sounds about right to me. Next cook your thick 'chips' the exact same way but cut them with a crinkle-cut knife... kicks em up a BIG notch, BAM! All the "cook twice", "magic soak", and any other fercocktah machinations accomplish nothing beneficial, all are a BIG waste of time.
Here is one version:
http://www.zesco.com/catalog/ics/productpage.cfm?mfrname=0&catid=22&subid=1307&pgroupid=ZP99153005&CFID=143438&CFTOKEN=87358054 [dead link]
From: judy bednar (jbednar at poqmelbpc.org.au)
Date: Tue, 2 Jul 2002 12:03:26 +1000
--------
Sheldon wrote:
| Sounds about right to me. Next cook your thick 'chips' the exact same way but
| cut them with a crinkle-cut knife... kicks em up a BIG notch, BAM! All the
| "cook twice", "magic soak", and any other fercocktah machinations accomplish
| nothing beneficial, all are a BIG waste of time.
Sorry Sheldon, don't agree on two counts. All crinkle cutting does is makes them soak up even more oil, hence making them even more fattening. Don't know what you mean by "magic soak", but I do soak them (well, at least wash them thoroughly) to get rid of the starch and dry them, before frying. And, taking them out of the oil when they became soft, to reheat the oil DOES make them more crispy.
From: sf at pipeline.com (sf)
Date: Tue, 02 Jul 2002 05:51:29 GMT
--------
Sheldon wrote:
>Sounds about right to me. Next cook your thick 'chips' the exact same way but
>cut them with a crinkle-cut knife... kicks em up a BIG notch, BAM!
Only if you like crinkle cut... I've outgrown them.
>All the
>"cook twice"
I think that depends on the cook. My husband does his in one dunk. I am a double dipper.
>, "magic soak"
?????????
and any other fercocktah machinations accomplish
>nothing beneficial, all are a BIG waste of time.
I make oven fries and they are a requested item at my house. Tastes great and less mess, for sure - no oil to toss out after.... which I don't think is a waste of time or $$$.
From: Doug Weller (dweller at ramtops.demon.co.uk)
Date: 13 Jul 2002 15:32:15 -0500
--------
sf wrote:
>I make oven fries and they are a requested item at my house. Tastes
>great and less mess, for sure - no oil to toss out after.... which I
>don't think is a waste of time or $$$.
Any particular secret to the way you make them?
From: Grant Dixon (grant.dixon at cogeco.ca)
Date: Mon, 8 Jul 2002 18:31:01 -0400
--------
Pat Meadows wrote:
>My husband is British, he wants 'proper chips' now and then.
There are two way of doing French Fries. If you hubby is British then he will like the traditional British (like Mom makes) way. Deep fry the potatoes in oil at about 360 degrees when the are done remove drain the oil them salt them right away then plunk them in the oven at 250 degrees to keep them warm till served.
The method I like is to deep fry them at 325 degrees for about 7 minutes ....drain them and then deep fry them for another 2 minutes at 375 degrees drain again and salt. This is the way fish and chip places make them.
From: Michael Sierchio (kudzu at tenebras.com)
Date: Mon, 08 Jul 2002 17:10:30 -0700
--------
Grant Dixon wrote:
> The method I like is to deep fry them at 325 degrees for about 7 minutes
> ....drain them and then deep fry them for another 2 minutes at 375 degrees
> drain again and salt.
In 85% peanut oil and 15% duck fat. Yum.
From: penmart01 at aol.como (Sheldon)
Date: 09 Jul 2002 02:14:57 GMT
--------
Grant Dixon writes:
>This is the way fish and chip places make them.
How do you know, did you investigate them all... is there some kind of international fish and chip frying law mandating every fish and chip place on the planet must cook fries exactly the same way... who do you think you are anyway, Mr. Potato Head?
From: Grant Dixon (grant.dixon at cogeco.ca)
Date: Mon, 8 Jul 2002 23:33:58 -0400
--------
Sheldon wrote:
> How do you know, did you investigate them all... is there some kind of
> international fish and chip frying law mandating every fish and chip place on
> the planet must cook fries exactly the same way... who do you think you are
> anyway, Mr. Potato Head?
Sheldon
You are quite right I should have said the best fish and chip places. I didn't realize that this was a scholarly body of learned individuals so I didn't give my source for this statement or my two stage recipe for cooking French Fries, I originally saw the double fry recipe in Joy of Cooking, next in Gourmet Magazine and later in Vegetables the Good Cook Book and later ... no that should be enough. The quote about the best fish and chip places came for, Gourmet Magazine and to date I have never seen a good one make them differently. The idea is that the second frying gives them a bit extra body, a slight puffing up.
As to who do I think I am ...that is on my home page for all to see and the *Mr Potato Head* remark was uncalled for, rude, and silly. Without an apology I will not speak to you again.
From: penmart01 at aol.como (Sheldon)
Date: 09 Jul 2002 14:19:38 GMT
--------
Mr. PHD writes:
>Sheldon,
>As to who do I think I am the *Mr Potato Head* remark
>was uncalled for, rude, and silly. Without an apology
>I will not speak to you again.
Obviously yoose got the skin of a Newbie Potato.
You think that's rude... most people here would consider that the ultimate compliment... least I didn't call you a friggin' Mr. Potato Head. <G>
You do realize that for as long as you post here you'll be known as "Mr. PHD" (Mr. Potato Head Dixon).
From: judy bednar (jbednar at poqmelbpc.org.au)
Date: Wed, 10 Jul 2002 02:04:28 +1000
--------
Sheldon wrote:
| How do you know, did you investigate them all... is there some kind of
| international fish and chip frying law mandating every fish and chip place on
| the planet must cook fries exactly the same way... who do you think you are
| anyway, Mr. Potato Head?
Well Sheldon, every fish and chip shop I've ever been in does it that way. Don't know about the temperature of the oil, but they do par fry them in big batches and then cook them to crisp and brown them to order.
From: penmart01 at aol.como (Sheldon)
Date: 09 Jul 2002 17:14:04 GMT
--------
judy bednar writes:
>Well Sheldon, every fish and chip shop I've ever been in does it that way.
Big deal, I could make the same claim when I've been to two shops. I don't believe you.... I wouldn't believe you if your tongue were notarized.