/ck/ - Food & Cooking

Yes.

>>6983861

Simple. Fresh fries haven't been frozen, therefore they have a better texture than frozen ones.

>>Potatoes are grown in the fucking dir
sure. but what does that have to do with fresh vs frozen?

>>Second of all, most places slice-fry-serve rather than twice fried which is 1000000x better texture
Agreed that double-frying is much better, but that's a separate issue altogether than fresh v. frozen

>>potato skin
Yep, it's fucking delicious. It's also the most nutritious part of the potato.

>>6983879
Frozen ones are pre-fried so it's the easiest way to get that twice-fried texture

>>6983883

Sure, but they're also frozen, which is a step backwards. What's wrong with taking a fresh potato and frying it twice?

>>6983886
>>6983879
>>6983883
explain the part where i mentioned frozen potatoes. im talking fresh potatoes, but for christs sake, run a fucking peeler over them. oh and i am obviously not hyper concerned with nutritional value if I'm eating french fries. fries are all about fatty, salty crunch. ill get my nutrients at the next meal.

>>6983927
>i mentioned frozen potatoes

I assume that was the whole point of your mentioning "fresh cut fries". The typical alternative to "Fresh cut" is frozen.

>>run a peeler over them
Why? the skin tastes good and has a nice crispy texture.

>>6983879
> therefore they have a better texture than frozen ones.


Bullshit. The best technique for making fries at home is to par-boil them, then freeze them.

I just love the name and that is all >>6983927
>>6983861

What's the point of frying potatoes anyway? It's literally the worst fucking food you could try to make crispy. Everything about the nature of a potato fights it and wants to become soggy, from the starch to the high water content. You have to go through all these hoops like double- or even triple-frying and even then they get soft in like 20 minutes. I fried some cassava the other day and that shit got so damn crispy in just a single fry it was like a potato chip on the outside while still being soft on the inside. Stayed crispy, too.

>>6983961
>Bullshit. The best technique for making fries at home is to par-boil them, then freeze them.
That's way too many fucking steps for home cooked. You'll find a place that makes fries you love and doesn't make you do so much work and clean so many dishes to enjoy them.
>it's cheaper for me to do it to my own potatoes and make them and don't actually fuck them up
Compare how much you make per hour at your job to how quick it is to drive to a place and order fries you like. Is your 45 minutes of start, effort, result and cleanup worth it?

>>6984063
>Compare how much you make per hour at your job to how quick it is to drive to a place and order fries you like. Is your 45 minutes of start, effort, result and cleanup worth it?

Yep. Because hardly any of the time when making them at home is hands-on. They can parboil and/or fry while I'm doing something else.

>>6984072
by doing "something else" do you mean "filling up a condom with a quarter cup of uncooked rice, then spinning it around as hard as you can until the condom finally breaks and rice goes flying all over your sitting room"?

>>6983861
Go fornicate with yourself, Hand cut fresh fries are the best.

>>6984162
i cant navigate my plump fingers through this thick webbing of wilted pussy hairs to pleasure myself. really sorry fam.

Potato skin is the most nutritious part of the potato, OP.

However, to answer your question, I don't really care about if fries have any skin on them. Typically, however, it's a sign of freshly hand-cut fries, which translates to high quality fries. Freshness means something.

>>6983879
Hate to break it to you, but often they still are. I currently work at a place that is on the higher end ($30-60 just for a burger) where we make all our fries from scratch.

That said, they are still often frozen. Typically we blanche them (basically pre-frying them), then throw them in the walk-in to cool down. If we need them immediately, then we grab them from there.

Otherwise, one of the prep guys will portion them out and throw them into the freezer.

>>6984063
It really isn't too many steps though, is it?

Make a big batch of par boiled fries, dry, and freeze. Now, whenever you want fries you simply have to get some out and double-fry. It's LESS work than fresh cut fries, and better too.

>>6983861
hand cut chips are really nice though, especially if they still have their skins on. the only problem with them is that they take longer to cook than the frozen stuff, which is usually blanched and then frozen before being sold.
also:
>that skin was still rubbed up against all sorts of grimey shit, pesticides, animals droppings etc
I don't know where you're getting with that op but if a little dirt is going to put you off, then enjoy eating your heavily processed, chemical filled food (now with extra artificial flavouring - yum!).

>>6983861
Potato skin is really good for you. You sound like a germaphobe.

>>6984219
>Potato skin is the most nutritious part of the potato
nope. not true at all. at least google the shit you heard from your mom

>>6984162
How did you make everything on your plate(s) look so under cooked and unappealing?