Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into … This method produced overly dark, slightly undercooked fries. 1. But then I remembered … these were going to be perfect french fries and figured it was worth it. You just need a small one. The unfrozen French fries, if they are exposed to the air for a long time before frying, will not only oxidize and blacken but also become soft due to the absorption of water vapor in the air. Dry and cool fries in fridge, convection oven or with hairdryer until leathery. You can also add dried rosemary before cooking. I don’t think they sell it anymore, but my guess is another TFal would work. Perfect french fry, perfect stack of french fries … and she’s hysterical! Potatoes partially baked in the oven or microwave, scrubbed with skins left on, and then deep fried are our favorite crispy fries. Thanks Sharlene! Karena You probably cut your own hair, don’t you. :), I guess I’m gonna have to go re-buy that deep fryer! I learn from you, amaze them all with my expertise, and am elevated to demi-god status. They’ll be crispier, and stay crispier longer. Love you. Before you begin preparing the potatoes, fill a large bowl with cold water and add a tablespoon of lemon juice. (The hard boiling of the fries destroys the outer layer, turning it to an irregular shape, which increases surface area, which is good!). With frying I don’t want the taste of the oil, I want the taste of the food. Sort your potatoes, setting aside the high moisture potatoes to be used for another dish that isn’t fried. I made em pretty for their picture. Toooo funny. French fries dipped in a mixture of ketchup and mayonnaise are divine. This is all very scientific, so I figured I’d better have a control group to show you the difference between an O.K. Figured it was a lotta work for a fry. Hot oil does not soak into the fries, because when the oil is hot the food immediately gets a … ~ karen. 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. As soon as you cut the fries, you're going to transfer them to this bowl. Advertisement. Your fries are beautiful! They are the most perfect fries I have ever seen..not hard to do at all..please don’t hurt me..I’m way smarter than some people..in Belgium..you will feel much better if you punch her instead!!! With hundreds of thousands of products available and millions of orders shipped, we have everything your business needs to function at its best. As a result, your fries won't be as crispy. Keith – Just stick to any kind of baking potato and you’ll be fine. After scrubbing the potatoes, you can peel them or leave the skins on for a little extra fiber. And just to make you feel like a slouch, Karen, she made enough to feed her 8 kids, hungry husband, lots of seconds and every frie perfect. One of the best ways to clean your fryer is by boiling it out. This guide will teach you how to cut french fries while determining the best french fry cutter for your application. I’m confused. My husband, being the awesome cook he is, decided to bake the fries first to cook them, and then just dip them in the fryer to finish them off. Did you know that’s called “Fry Sauce” in Utah? My husband’s family is originally from Chicago, so if you be needin to take out a contract on your vag-hits, you know who to call. Soak. And it is. And doing various other tough, strong things. She Was Not From Long Island. Fry at 325°f until a crust forms but no colour. After that you cook them to the crispness you want. Why Should I Boil Out My Deep Fryer? Art by Karena, Safety in numbers…she can’t catch us all. Yup. Cool the fries before frying them a second time. Recipes and laughter–perfect combo that made my evening. Paulina – You can use a cast iron skillet, but I find them a bit dangerous for frying. ), and when I do indulge, I want whatever it is to be TOTALLY worth it, and, since french fries are one of my guiltiest and most favourite pleasures, this is just what I need! ;P, Or you could just give us all your mother’s addy so we could drop in for fries when we are in the neighborhood. All that said, you made me laugh so hard I snorted with the punching of vaginas comment. As limp things often are. You’ll need baking potatoes and a deep fryer plus a pot of cold, salted water. I am curious to hear your preferred oil? Once the outsides start fraying away and they are able to break pretty easily (Some will break on their own) Take them out and strain them. I don’t have a picture, however. Much easier and quicker too! Fry again at 385°f until golden and crispy. Perfect fries don’t have skin, because the skin won’t get crispy the way we need it to. I would have liked your ma. I like my vagina intact, thank you! That’s exactly what I was thinking.. exactly. I don’t own a deep fryer and not sure I ever will. Based in Lancaster, PA. WebstaurantStore is the largest online restaurant supply store servicing professionals and individual customers worldwide. But I am totally on board with trying this perfect French fry myself. That’s why I made them! I want my vagina perfectly in tact, so I will not comment on the difficult nature of these fri-SHIT. Awesome. Our fast shipping, low prices, and outstanding customer service make WebstaurantStore the best choice to meet all of your professional and food service supply needs. The best french fries I have ever had came from Didier in Toronto. Return oil to 400°F over high heat. No more commenting from the iPad. Fry half of potatoes until crisp and light golden brown, about 3 … I test the temperature occasionally with a candy thermometer to make sure it’s actually heating to the temperature it says it is. Double fried french fries are the only way you should be making your french fries as they come out incredibly crispy and just like you got them from your favorite restaurant. Those are lovely fries, I just ate a hamburger and it came with the most soggy, sorry looking fries, I should give your method a try, please don’t punch me on the vagina or spleen, my in-laws are sicilian so, you do not want to mess with them lol love your site, keep up the good work! You know, so I won’t mis-speed words. I know everything you said not to do. Hands down, the absolute best. 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 any tfal should do. 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!!! Starchy, low-moisture potatoes will yield the crispiest french fries. I, too believe that Kennebec potatoes are the best potatoes, period. Put them in your deep fryer. Dang. You CANNOT leave the skin on for perfect fries. Hope for the spleen. The BEST Way To Season French Fries. How Long To Cook Frozen French Fries In The Air Fryer. Thrice cooked french fries. Cool down before chopping into fries; Handle Carefully as they break apart easily. And make em eat. Best way to get a great FF. Shoot – now I want some and I do not have a deep fryer. BUT I am taking much more time reading the post to see who will be punched in the vagina….Whaaaaa. Animal fat is the very best fat to cook french fries in. Everyone else I hang with doesn’t know how to do crap. I think Tina should get a medal for her offer. 2. You’ll have to excuse me now while I teach my kung fu class. Sorry. They look delicious, I would definitely give it a try if only I had a deep fry. :) Glad you can confirm it though. and Preheat your deep fryer to 375 degrees. Thanks a million. Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. I saw this article in Wired a while back http://www.wired.com/magazine/2011/02/ff_myhrvold/all/1, which mentions the thrice cooked fries you speak of. Any suggestions? If you are cooking french fries for a large party and have limited fryer space, use a cook-ahead process. ~ k! Head to the Cutting Board. You cannot under any circumstances create PERFECT french fries in the oven. And also that people should learn to spell. Receive coupon codes and more right to your inbox. Dissolve 1 cup of salt into 8-10 cups of water. When I have to have a recipe to make fries, it’s too darn much trouble. 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. Hmmm. I just bought my mother a teeny tiny one (Cuisinart I think) for Xmas. Another great tip for making the best french fries is to soak your cut-up french fries in cold water for at least 30 minutes before cooking. Clearly you know everything so there probably isn’t much reason for you to come back here. 2. Fresh cut fries are a big moneymaker for anyone in the foodservice industry. Karen dear, ( how can I say this) – you CARE. The outer shell is crispy and crunchy, while the inside of the fry is hot, fluffy and salty. (professional series) I don’t think they sell it anymore. Canola oil and peanut oil are two common choices. My Mom makes the best French fries I have ever tasted. See here for how to make Guaranteed Crispy Sweet Potato Fries. AWESOME. What say you? They are even better with potatoes you’ve grown yourself… no matter what floury potato you use. After your French fries get an even golden colour across them, use a slotted spoon or a frying spoon net to remove the fries from the pan. If the salt seems to fall right off your fries, … I will especially have to make them all stack like you did in that first picture! To help you improve your restaurant's fries, we share the best potatoes for frying, how to choose the best oil, potato preparation tips, and how to season your french fries for the best flavor. They’re a distant, gussied up relative. Hi Micol – Yup. We don’t need “somebody else” to tell us how to make sub-par fries when we have Karen to show us how to make SUPERLATIVE fries ! They must have tasted ok but I don’t remember them being a big deal like some of her cooking was. Ideally, you should use oil that has been used a few times and has had the chance to break down a bit. ~ karen! Heston Blumenthal was one of the guest judges on Masterchef Australia and making his fries was a ‘pressure test’! I’ve come close many times. These turn out very delicate and as crispy as a potato chip on the outside and soft on the inside. Do not thaw before cooking, because the frost will soak into the french fries and make them mushy. I know you didn’t put that in because you didn’t want to have to calculate millimeters to inches for the dummies down south. I’d go for the deep fryer. The surface should be dry and leathery. Off with the skin! I'm in the raw camp. And then cooking them again at a higher temperature. Cook them directly from frozen! In the first step for making french fries you focus on cooking the potato. I’d heard of his technique about a year before the show but never bothered to do it. Tina – Thank you for your generous offer. Follow the below-listed steps to make the best of French fries. That’s all! Just because no one would go to the effort if it was not worth the result. Kristen S – I meant to put oil info in the post and completely forgot. Thanks so much for coming to my website and calling my posts stupid! I’m going to have to make these just so that I can have a reason to read this again & so that I can stack those fries! :), LOVE Fries and I would take the time to make the perfect fry. Hands down. You cannot under any circumstances create PERFECT french fries in the oven. – Drop the raw fresh sliced potatoes into the cold oil Do you have a recipe for homemade ketchup? As someone with a very evil metabolism, I really have to watch what I eat (hey, I`m getting married in three months – can you blame me? fry and THE PERFECT FRY. 2. If ONLY for that! Some chefs even chill par-cooked French fries before frying them a second time. Traditional Belgian-style french fries are cooked with a two-stage frying process. Other potatoes will be too waxy. Thought that was funny!!! Or maybe the spleen. But, my family gobbles them up, perfect or not. Potatoes contain a lot of starch and uncooked starch isn’t well digestible by humans and certainly not a pleasure to eat. Salt them when they come out. The secret to achieving the perfect french fries is to fry them twice. I’ve found a quicker way to make “perfect french fries”, using the microwave to precook before placing them in the fryer. Oven-Baked french fries.. Oven-Baked french fries, PA. WebstaurantStore is the very best, * perfect * fry. The bought stuff is just not good enough for these beauties, then cool down and at. To thank me if you salt during the cooking process, you me. Seed potatoes ( http: //aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html ), and then deep fried are our favorite crispy fries of cooking. Batches so as not to lower the temperature occasionally with a candy thermometer to make a perfect. Or with hairdryer until leathery crispness you want speak of your inbox smoking, boil french fries before frying 350.... I am totally on board with trying this perfect french fry expert the heat –... 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