/ck/ - Food & Cooking

[Anonymous No.6629604]

What's the secret for perfectly crispy french fries?

[Anonymous No.6629613]

>>6629604
http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html

[Anonymous No.6629616]

Must have deep fryer. Cut potatoes and soak in bowl of cold water. Place bowl in freezer. Don't freeze, just get them really cold. Pat dry, then fry.

[Anonymous No.6629641]

>>6629604
>>6629613

here's something with some actual instructions unlike that shit.

https://www.youtube.com/watch?v=y5KPZp2t52U

[Anonymous No.6629646]

>>6629613

This is fine if you want fries that stay crispy. But if you're going to eat them immediately, even just double frying works. The ATK method of starting them submerged in cold oil and then heating up the oil with them in it until they're done works fine too, although they end up a bit drier on the inside.

[Anonymous No.6629685]

>>6629604

>get as much starch out as possible
>while soaking on ice water add some sugar
>get them as dry as possible before frying
>double fry

[Anonymous No.6629866]

>>6629604
and you need really good potatoes... old ones preferably ( fresh potatoes have to much water, cook longer , are not crispy )

and also a good oil to fry: grape seeds or sunflower seeds... (in Belgium they use bull fat...)

[Anonymous No.6629897]

>>6629641
Video wants to copy mc donalds french fries.
>Didn't boil
>Didn't freeze
>Fries looked like shit

Good post anon im sure you are satisfied with subpar fries.

[Anonymous No.6630146]

>>6629604
You should fry them twice in a deep fryer, use suet for that. That's how it is usually done in Belgium and they invented it.

[Anonymous No.6630186]

>>6629604

Just leave them in until they're black.

[Anonymous No.6630210]

>>6629613
>McDonalds fries
>Crispy
>Not greasy limp undercooked bundles of shit

[Anonymous No.6630215]

>>6630146
McDonalds stopped using suet for frying ages ago, because Hindus are everywhere.

[Anonymous No.6630490]

>>6629604

[Anonymous No.6630494]

Go to the costco food court.

[Anonymous No.6630539]

>>6629897
sorry my video was more informative that your shitty article that reads like it was written by Anthony Bourdain.

[Anonymous No.6630751]

The suggestions have been done to death but the best way to make fries for me takes at least two days. :-(
>cut into fries
>blanch in boiling water
>shock in cold, running water until cool enough to handle
>drain
>set on flat mesh set over a baking tray and put into the fridge at least overnight, though longer is better
>once dry to the touch, heat oil testing the heat using the popcorn method
>carefully place a handful of fries-to-be in hot oil
>fry about a minute or two, then remove to a draining rig
>toss with salt/seasoning before they cool
>repeat the last three steps until you run out of fries-to-be

I think you could speed up the process by putting them in the oven at the lowest temperature in order to dry them out, but since the fridge method works for me, it's what I do.
You can freeze dry fries-to-be in order to use them at a later date with no discernible loss in quality at all.

[Anonymous No.6632461]

>>6629613
Hey man I'm having a fucking blast reading this site since you posted this comment yesterday so thanks. By far the most informative cooking site.

[Anonymous No.6632501]

>>6629641
http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html

[Anonymous No.6632511]

>>6632501
>that picture

[Anonymous No.6632525]

>>6629604
double, or even triple fry them... give them a solid rest in between. As the article in >>6629613
says, you can use a water blanch. I usually give them a water bath, fry them at about 190/375 for 2 minutes if they're thin, 3 if they're thicker, let them rest for 5, then back in until they're done. The oil you use will change the flavour, and occasionally the consistency, as will the potatoes (most restaurants use russets)

[Anonymous No.6632779]

>>6630490
with

[Anonymous No.6633000]

>>6629613
>http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html

anyone else prefer steak fries over any shitty fastfood fries?

[Anonymous No.6633013]

>>6632501
>all that surf
>that big ass turf
>dem shrooms

[Anonymous No.6634236]

Frozen potato pieces directly into boiling oil..

Is it just me or does that sound like a recipe for disaster?

It's equivalent to pouring in water isnt it?

[Anonymous No.6634239]

>>6633000
no because we're not pleb

[Anonymous No.6634257]

>>6633000
1. Vinegary as fuck slop chips from a fish and chips shop.
2. Steak fries from the bottom of the plate soaked in steak juices.
3. Triple cooked hipster fries from the restaurant at a microbrewery.
4. Shitty fast food fries

[syn !!5auGoPfbzhy No.6634264]

>>6629604

This is the method from Joël Robuchon. He may be the living chef with the most accomplishments in the world. ATC also backs this method, and it gets you the least-greasy/oily and most crispy fries you can get.

It's also a lot easier and takes less time than the other methods.

Anyway, you need a dutch oven, peanut oil, and yukon gold potatoes.

1) Clean the potatoes, but do NOT peal them.

2) Slice them up into the skinny, Mc-D size fries (or use a fry slicer. Up to you).

3) Pour the peanut oil into the dutch oven and then add the fries to the COLD and turn on the heat to high. Leave it uncovered. You should have about 30% more than enough oil in there to cover the fries.

4) In five minutes the oil will start to boil. After about fifteen minutes total, the fries will have some hardness developing, so stir them a bit to keep them from sticking to the dutch oven.

5) In another ten minutes, they will be done. You can tell by looking at them - you want them really golden, but not too burnt. Take them out with a slotted spoon or something similar and put them onto rimmed baking sheets triple-lined with paper towels, and then shake them to get the oil off.

6) Season them with salt and pepper. I also like to add some paprika to give them a hint of heat.

It gets no easier.

[Anonymous No.6634272]

>>6634264
The fuck is a dutch oven, you nigger? If you mean a frier, say frier, you pretentious gay faggot fag.

[syn !!5auGoPfbzhy No.6634275]

>>6634272
Hello Plebe.

I meant a dutch oven. It's a cheaper, easier to use, and more accessible piece of kitchen hardware. It's also arguably more versatile.

See pic related. It's a pricey Le creuset, but you can one just about as good from lodge for a fraction of the price.

[Anonymous No.6634276]

>>6634272
dutch oven =/= deep fryer
eejit

[Anonymous No.6634279]

>>6634264
>In five minutes the oil will start to boil
oil doesn't boil, it's the water from the potatoes

[Anonymous No.6634314]

>>6634264
>ATC
Do you mean ATK? You spell kitchen with a k.

[Anonymous No.6634328]

>>6634275
It looks like a painted cast iron pot. Is that what it is? Then call it that.

Fuck off, tripfag.

[Anonymous No.6634334]

>>6634328
>being dumber than a tripfag

It's a dutch oven. Just because you don't know what that is doesn't mean everybody has to speak pleb around you.

[Anonymous No.6634341]

>>6634334
A dutch oven is when you hold your girlfriend's head under the blanket and fart.

A cast iron pot is a cast iron pot.

[Anonymous No.6634342]

>>6634341
>A dutch oven is when you hold your girlfriend's head under the blanket and fart.

Keep on plebbing

[Anonymous No.6634343]

>>6632779
That is a god combination, malt vinegar + some seasoning is great. Malt vinegar + Old Bay but instead pic related is pretty good too.

Malt Vinegar + (Old Bay or Tony Chacheres-Creole Seasoning)

[Anonymous No.6635257]

>>6629604

This is what I do. Make fries like you normally would and leave them out for 30-60 minutes so they go a bit soggy. Preheat your oven to 475 and then pop the fries in, on a tray, for 10 minutes.

Works. Every. Time.