- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
French Fries
Posted on 1/30/20 at 10:57 am
Posted on 1/30/20 at 10:57 am
Any tips..I have never fried them before. I watched some how to videos. But came here to see if anyone had some veteran tips. Any special dips to use?
I want to keep the skin on..any reason not to?
I want to keep the skin on..any reason not to?
7
Posted on 1/30/20 at 10:59 am to Athis
quote:
Any tips..
Double fry dem bitches.
Posted on 1/30/20 at 11:02 am to Athis
No clue if I am doing it right but I:
Cut them and put them in cold water
Heat up oil
Drain wet fries on screen
Fry at 325 for about 5 min
Take out and put on paper towels
Crank oil temp to 375-400
Fry them again till crispy
Salt
They come out great every time.
Cut them and put them in cold water
Heat up oil
Drain wet fries on screen
Fry at 325 for about 5 min
Take out and put on paper towels
Crank oil temp to 375-400
Fry them again till crispy
Salt
They come out great every time.
Posted on 1/30/20 at 11:02 am to Athis
I keep the skin on. Buy big Russets. Wash thoroughly. Cut fries about the size of a finger, the whole length of the potato. Place in a bowl of water and put in the fridge for an hour or so. Take out, drain water. Drop in 325-350 grease. Fry till the start to float. Pull out and let hang out for a little bit. Crank the heat up to about 375, drop them in for about a minute. Pull out and hit with some course salt and/or Tony’s. Eat. Makes a good crispy outside with a soft middle
Eta- what he ^ said
Eta- what he ^ said
This post was edited on 1/30/20 at 11:04 am
Posted on 1/30/20 at 11:57 am to LSUballs
Skip the double fry method and look up the cold oil method. Way less trouble for fries that are just as crispy.
Posted on 1/30/20 at 12:35 pm to ruger35
quote:
Skip the double fry method
Like your daddy skipped out on your childhood, loser?
Double fry or bust!
Posted on 1/30/20 at 12:36 pm to Athis
For McDonald’s-style fries, the key is microbubbles...
Method for McDonald’s style fries
The science behind microbubbles
Time consuming, but they are fantastic...even better when you prepare several batches and freeze them. Read the whole article in the second link - very interesting. It’s all about the blanching process, pectin, etc., and why surface microbubbles are the key to perfect fries. It is a double fry method, but the initial fry is only 50 seconds at high temp. But the key is the vinegar boil prior to frying.
*** I find 10 minutes to be too long for the boil - they just break apart. I usually boil mine around 6-7 minutes.
When I’m pressed for time I use the regular cold water/ double fry method everyone else uses. But when I have time and I’m in the mood for really good fries, I do the McDonald’s method - they are unbeatable.
ETA: And if you like larger fries, you don’t have to do these thin like McDonald’s. I usually make mine bigger, around the size of Wendy’s fries, but use this same method.
Method for McDonald’s style fries
The science behind microbubbles
Time consuming, but they are fantastic...even better when you prepare several batches and freeze them. Read the whole article in the second link - very interesting. It’s all about the blanching process, pectin, etc., and why surface microbubbles are the key to perfect fries. It is a double fry method, but the initial fry is only 50 seconds at high temp. But the key is the vinegar boil prior to frying.
*** I find 10 minutes to be too long for the boil - they just break apart. I usually boil mine around 6-7 minutes.
When I’m pressed for time I use the regular cold water/ double fry method everyone else uses. But when I have time and I’m in the mood for really good fries, I do the McDonald’s method - they are unbeatable.
ETA: And if you like larger fries, you don’t have to do these thin like McDonald’s. I usually make mine bigger, around the size of Wendy’s fries, but use this same method.
This post was edited on 1/30/20 at 12:56 pm
Posted on 1/30/20 at 12:40 pm to ruger35
Cold oil method also works well with fresh potatoes....fresh potatoes can be a PITA because they'll overbrown before insides are done. Cold oil method prevents this.
Posted on 1/30/20 at 4:00 pm to beerJeep
quote:
Double fry dem bitches.
This.
I wonder if baking then frying would work? I would think it should. Can bake till cooked, fridge and fry cold. Doesn't the cold frying get the super puff like Arnaud's, or is there a different technique?
Posted on 1/30/20 at 6:02 pm to Athis
Double fry works. Throw in some duck fat if you can get it.
Posted on 1/30/20 at 7:14 pm to Athis
I’ve only used the double-fry method, as outlined in previous posts. It’s always worked well.
Posted on 1/30/20 at 7:18 pm to CnAzInCA
Double fry ftw
Has anyone made seasoned battered fired kind of like fast track used to have? Miss those bitches
Has anyone made seasoned battered fired kind of like fast track used to have? Miss those bitches
Posted on 1/31/20 at 12:32 am to Athis
I double fry and drain both times on a rack. Keeps them crisp.
Posted on 1/31/20 at 11:37 am to OTIS2
quote:
Throw in some duck fat if you can get it.
Boom. There's a brewpub here that fries theirs in duck fat and they're the best French fries I've ever had.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News