Ze French Fries!

[spressomon]

Has anyone tried frying up French Fries (or anything else for that matter) starting with (the) cold oil method? Intriguing and many advantages. On my list to tries.

Ok...since no one opted to take one for the team ...

Didn't do this batch while camping but would be easy enough to do so...

If you are only a fan of crispy type fries...think the typical pommes frites...then you can leave now . If you're like me and also like old style...maybe the kind you might find in a real BBQ joint...whimpy but uber flavorful fries then I suggest you get your own

Damn they're good! And easier and near zero mess frying them. Room temp oil of choice in a suitable fry vessel + cut and ice water soaked & thoroughly dried russets. Heat over medium-high to high heat and like all fried food: Season immediately when still hot.

Since fries alone don't cut it (oh hell...I'm lying )...I had to make a smash burger with roasted poblano, sliced sea scallop & Rogue Creamery Smoky Blue Cheese. Don't ask

 

[hkeller]

That is a good looking sandwich!^^^^^

 

[NorCalDoug]

no need to double-fry?

they look mighty good!

 

[spressomon]

^ works great...did another batch tonight. Easier, cleaner, less fat and deelish.

The worst of it: I eat more french fries now.

 

[KlausVanWinkle]

But they're not crunchy at all? That's a bummer. I've been trying to figure out a way to improve our fries. I think our deep fryer doesn't get hot enough. I'll have to give this a try anyway.

My normal recipe is:

1. Cut Russet potatoes into fries as uniform in size as possible.

2. Soak in cold water with sugar for an nice golden coloring (learned that one from McDonalds). Pat dry.

3. Divide fries into smaller batches to not overload your fryer or pan.

4. Fry batches at 375 for about 5 minutes or until golden brown.

5. Dump fries into paper towel lined tray and pat dry with paper towel.

6. Turn the fryer as hot as it will go, or around 400 on the stove. Refry for 1-2mins until crispy and golden.

7. Dump into paper towel lined tray and pat dry.

8. Season immediately with salt and pepper. And my new kick is seasoning with old bay.

 

[spressomon]

You just need to try them and see what you think. For me...its the only french fry method for my taste buds. They don't turn out limp but if you're after very crisp/pencil stiff fries then you might not care for the texture.

Also the fat ingress is lower using the room temp oil method. And with the resulting lower oil fry temp the oil barely changes color...