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Started By
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What's your fav. kind of fries to cook up at home?
Posted on 3/5/14 at 1:33 am
Posted on 3/5/14 at 1:33 am
Shoestring? The frozen bag of Checkers fries? The curly ones? Steak fries?
Just curious.
I find myself going from the shoestring ones and the checkers/Popeyes looking fries.
Just curious.
I find myself going from the shoestring ones and the checkers/Popeyes looking fries.
12
Posted on 3/5/14 at 2:13 am to la_birdman
When I cook fries, I fresh cut them and double fry them. Sometimes, shoestring and sometimes thin cut chips that soufflé in the second fry. I don't care for frozen fries. It's too easy to cut a potato in any size I want and I usually have potatoes around.
Posted on 3/5/14 at 4:32 am to la_birdman
Interesting question, because after thinking about it I realized that I've never made fries at home.
Posted on 3/5/14 at 5:36 am to la_birdman
Some sort of Cajun fry
Posted on 3/5/14 at 5:40 am to la_birdman
So, you consider warming up a bag of frozen fries to be "cooking fries" ? Hmmmm
Posted on 3/5/14 at 5:56 am to la_birdman
Fresh cut potatoes soaked in ice cold water flash fried to succulent crispness then seasoned with Stuff-A-Roast.
Posted on 3/5/14 at 6:15 am to la_birdman
Double fried with some duck fat. Cut a little thin and served with a Béarnaise . And the Pirate is correct, place them in an ice bath before you fry( but dry well before hitting the grease).
This post was edited on 3/5/14 at 6:21 am
Posted on 3/5/14 at 6:22 am to la_birdman
Skillet with duck fat
Posted on 3/5/14 at 6:28 am to la_birdman
Fries cooked at home should absolutely never come out of a damned freezer. Buy potatoes and get a mechanical cutter or use a knife to make them is the only way to fly.
Posted on 3/5/14 at 6:34 am to RollTheRock
quote:
So, you consider warming up a bag of frozen fries to be "cooking fries" ? Hmmmm
I think we all understood what he meant.
Posted on 3/5/14 at 7:19 am to RollTheRock
quote:
So, you consider warming up a bag of frozen fries to be "cooking fries" ? Hmmmm
Frozen fries can be cooked in oil as well. Does the act of cutting a potato make it cooking? Or is it impossible to "cook" fries?
This post was edited on 3/5/14 at 7:20 am
Posted on 3/5/14 at 7:22 am to HeadyMurphey
It's easier to make a good product with frozen potatoes than with fresh. Most folks homemade fries suck arse. Fact.
Posted on 3/5/14 at 7:23 am to la_birdman
Everything discussed here is only futile attempt to approach the nirvana of the Tater Tot, which is the lowly tater mechanically elevated to true processed food greatness by the technological superiority of American tater science and application of the engineering greatness that took us to the moon.
Long Live the Tater Tot and the good people at your local Sonic who work tirelessly to deliver them to the peoples of America!
Long Live the Tater Tot and the good people at your local Sonic who work tirelessly to deliver them to the peoples of America!
Posted on 3/5/14 at 7:24 am to OTIS2
quote:
Most folks homemade fries suck arse. Fact
Normally soggy and limp.
Posted on 3/5/14 at 7:30 am to HeadyMurphey
Yep. "Let's fry 'em once in a huge batch at 250 an' then pull 'em an' seal 'em up ASAP in a grocery bag, real tight like, while Sheila finishes mixin' up the slaw".... Ends up tasting like shite....2 steps away from a fried potato mash.
This post was edited on 3/5/14 at 7:31 am
Posted on 3/5/14 at 7:33 am to la_birdman
Ore-Ida Fast food fries. What can I say--i love them.
Posted on 3/5/14 at 8:40 am to Motorboat
I rarely cook them from fresh. We get the frozen sweet potato fries and bake those. They turn out crispy and good.
What I do with normal potatoes is run them through the thin slicer side of my grater, and then toss them in olive oil and bake them like little thin chips. Season them with whatever I feel like that day. Usually just some sea salt and cracked pepper, but occasionally some potato seasoning. I bake at 425 or 450, flip them after a few minutes, then finish them on the low broil setting until they just start to brown at the edges.
What I do with normal potatoes is run them through the thin slicer side of my grater, and then toss them in olive oil and bake them like little thin chips. Season them with whatever I feel like that day. Usually just some sea salt and cracked pepper, but occasionally some potato seasoning. I bake at 425 or 450, flip them after a few minutes, then finish them on the low broil setting until they just start to brown at the edges.
Posted on 3/5/14 at 9:24 am to TigerWise
quote:
Skillet with duck fat
Absolutely the best method I've tried at home. Also works well roasting them
My other frying efforts haven't as good as I would like. I'm definitely going to try my deep fryer one of these days (it was a gift and has never been used).
Posted on 3/5/14 at 9:54 am to TU Rob
quote:
sweet potato fries and bake those
This is my style. Love a good roasted sweet potato fry.
ETA: Thick cut FTW.
This post was edited on 3/5/14 at 10:00 am
Posted on 3/5/14 at 9:57 am to la_birdman
I make home fries. Cube up a potatoe in to small chunks, throw them in the non-skillet with oil, add seasoning, then cook for a bit. They seem to get crispier in the non-stick skillet than in my non-coated metal skillet.
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