Make the oil as hot as possible (but not smoking, like 350). :) Glad you can confirm it though. Experiment with seasonings, cuts, or even frying oils to create the best signature fries for your establishment. Karen Bertelsen. 5. Does it heat the oil hot enough to actually fry? I think you’ll like the results of the thrice cooked fries better. (The hard boiling of the fries destroys the outer layer, turning it to an irregular shape, which increases surface area, which is good!). Yup. However, I’ve recently been using Sunflower Oil. That is a lot of work for a fry, but I shall have to make some now just so I can stack them just so…just like you did, because that makes them look irresistible! Did you know that’s called “Fry Sauce” in Utah? Art by Karena, Safety in numbers…she can’t catch us all. Hands down. Based in Lancaster, PA. WebstaurantStore is the largest online restaurant supply store servicing professionals and individual customers worldwide. This is all very scientific, so I figured I’d better have a control group to show you the difference between an O.K. 5. Clearly you know everything so there probably isn’t much reason for you to come back here. Follow the below-listed steps to make the best of French fries. Put them in your deep fryer. No more commenting from the iPad. She Was Not From Long Island. 4. I could have told you all this if you had only asked! Boiling out a deep fryer is the process of removing old oil , adding water and cleaning solution, and then boiling the water to thoroughly clean the interior of the fryer and remove any hard, stuck-on grime. When cooking the potato, you mostly cook the starch. Before I get to the method for making the perfect french fry I want to go through the most common ways to make fries. My mom’s fries are pretty darn good too, and she feeds me lunch every day because I work with her and my dad in their home office. It helps to remove the starch, now giving a crispier fry… I’d heard of his technique about a year before the show but never bothered to do it. Fan-effing-tastic. Perfect french fry, perfect stack of french fries … and she’s hysterical! Off with the skin! They’re a distant, gussied up relative. Peel your potatoes. I was sure you were going to wrap yours up in a tea towel like my mother did. Thought that was funny!!! Here, you can find liquid cooking and fryer oils in various sizes and types so you can bake bread and saute any dish to perfection. And also that people should learn to spell. Chefs tend to have favourite potato varieties for french fries, but one thing they have in common is they’re all baking potatoes. Everyone’s vbest freendd. Bring a pot of (unsalted) water up to a boil. I don’t have a picture, however. I'm in the raw camp. Head to the Cutting Board. And it wasn’t that great anyway. So what’s the count on punched out vagina’s and spleens? I can’t wait to try these! Be sure your potato's are raw when you make your french fries. What say you? I have to admit that your presentation is so awesome it might actually be worth it to serve them that way but as fast as they shovel them in their pie hole here it would be a waste of my very valuable time. You cannot under any circumstances create PERFECT french fries in the oven. Monitor your boiling fries. But who knows … ~ karen! Can’t wait for THAT post. This guide will teach you how to cut french fries while determining the best french fry cutter for your application. Never made fries at home before, not sure I’ll start… and I consider myself a french fry addict :) Thanks for all your hard work and scientific inquiry!!! – Heat the oil to maintain a medium-low boil. Pat dry thoroughly with paper towels. Dang. I test the temperature occasionally with a candy thermometer to make sure it’s actually heating to the temperature it says it is. Remove and drain on paper towels. Perfect fries don’t have skin, because the skin won’t get crispy the way we need it to. To reiterate. How fun to put a comment on a blog post that someone took the time to test, cook, photograph and wirte and tell the person how YOU do it. You’ll have to excuse me now while I teach my kung fu class. Matthew – I’m familiar with that method. Thanks Karen! I don’t even care anymore if I make those yummy looking fries :). Part 3 of 3: Frying a Second Time for the Perfect Finish ... Cook your fries for 3-6 more minutes, or until crisp and golden. Over the years we have expanded our selection of commercial equipment and wholesale supplies to include healthcare, educational, food, beverage, office, parts and hotel supplies. Just in case you are dirty and sore and cranky from working in the new garden…just wanted you to know that I appreciate your blog :), I believe you. But, my family gobbles them up, perfect or not. Heston Blumenthal was one of the guest judges on Masterchef Australia and making his fries was a ‘pressure test’! The BEST Way To Season French Fries. Thanks so much for coming to my website and calling my posts stupid! Just because no one would go to the effort if it was not worth the result. All Rights Reserved. It’s a post on how to make the very best, *perfect* french fry. On the other hand, oil that is at the end of its life in your fryer may have some residual flavors from other menu items, or it may start to smoke as a result of too much breakdown. Advertisement. Wow. Do you need Help? Thanks for making me go to Wal-Mart and buy one today :P My husband also thanks you from the BOTTOM of his HEART, he has missed *regular* fries (I have been doing the *healthier* oven fry method and he tolerates it at best). My new way is to cook frozen chunky fries (Aldi) in my Remoska cooker- about 45 minutes but really good! This kind of french fries will not only increase the frying time, but the final french fries will not be very brittle and have a bad taste. You warned ’em. 1. Heston says to fry at 250°f for this step, but I found with a home sized fryer like mine, the batch of fries made the temperature drop so much they weren’t cooking so much as bathing in oil. That’s why I made them! Microwaving your French fries before you fry them reduces the levels of a cancer-causing substance, reveals findings published today in the SCI's Journal of the Science of Food and Agriculture. They will be cooked, but not falling apart. I find it appalling the lack of concern people have over the welfare of their vaginas and/or spleens. I don’t own a deep fryer and not sure I ever will. T remember them being a big moneymaker for anyone in the vagina ll like the results of the reasons! Little minds ; ), I can assure you, your fries might be easier, but find. 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