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/ck/ - Food & Cooking

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File: 2.66 MB, 4608x3456, French Fries.jpg [View same] [iqdb] [saucenao] [google]
11145674 No.11145674 [Reply] [Original]

When you deep fry food in oil are all the bubbles water vapor escaping from the food?

That would explain why there are so many more bubbles than with boiling water or is it just a property of how oil evaporates?

>> No.11145691

>>11145674
Your oil isn't hot enough.

>> No.11145702
File: 2.76 MB, 4608x3456, The Finished Product.jpg [View same] [iqdb] [saucenao] [google]
11145702

Also, it took me 20 minutes to cook the attached french fries. I'm afraid of going higher than medium on my stove top but how long should they take to cook?

>> No.11145707
File: 125 KB, 600x826, b_Fireball_front.jpg [View same] [iqdb] [saucenao] [google]
11145707

Deep fat frying with a 1.5-qt. sauce pot.

>> No.11145711

>>11145702
french fries are boiled in oil twice.
once at low heat (275 - 300F) (blanching)
cool to room temperature.
once at higher heat (375F) (frying)

>> No.11145717

>>11145711
Oh fuck. Not OP, but I did not notice that.

>> No.11145752
File: 117 KB, 500x500, FBF - I do all my cooking.png [View same] [iqdb] [saucenao] [google]
11145752

>>11145707
That's my Foul Bachelor Frog pan you're talking about.

>> No.11145765
File: 116 KB, 500x500, FBF - I do all my cooking.png [View same] [iqdb] [saucenao] [google]
11145765

>>11145752
I just measured it. It's actually a 1 qt saucepan.

>> No.11145789

>>11145711
That's the Belgian fries way of doing it, but most places don't actually do that. Then again, most places buy par-cooked, frozen fries, which is kind of the same thing.

>> No.11145800

>>11145674
go back to school.

>> No.11145804
File: 42 KB, 399x322, 1525334805940.png [View same] [iqdb] [saucenao] [google]
11145804

>>11145765
>>11145752

>> No.11145806
File: 48 KB, 488x488, crinkles.jpg [View same] [iqdb] [saucenao] [google]
11145806

>>11145789
>Then again, most places buy par-cooked, frozen fries, which is kind of the same thing.
That's my personal favorite.

>> No.11145969

>>11145806
t. boomer who grew up only eating at sysco restaurants

>> No.11145978

>>11145765
You dramatically overcrowded your fryer. If you're too poor to buy a larger pan, fry @ 5 fries at one time, poorfag.

>> No.11145988

>>11145702
Try not to overcrowd them like your pic, they'll lower the temperature of the oil to much to start, meaning they'll absorb more of the oil and look greasy, as well as taking longer. On top of that you should do the two step method (if you didn't). You might also want to try brining them in some water with salt, it tends to help them crisp up better and adds some flavor (don't add too much salt though).