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Old 09-10-2015, 08:28 AM   #11
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Originally Posted by Andy M. View Post
Just yesterday, I watched Jacques Pepin show how he makes the "best" fries.

After cutting and rinsing he blanched the potatoes in water. Then dried and par fried (325F) and final fried (400F).

The method you posted is interesting but you can only make one batch for a meal. Quantity of fries limited by pot size and oil amount.

Is there a difference in the final product because of the different type of potato used?
I tried using russet potatoes and they turned out oily.
It seems the firmer/denser flesh potatoes like Yukon Gold don't absorb any cooking oil.
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Old 09-10-2015, 10:13 AM   #12
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I tried using russet potatoes and they turned out oily.
It seems the firmer/denser flesh potatoes like Yukon Gold don't absorb any cooking oil.

Thanks for your response. I really was wondering about any differences in the finished product. Russets are traditional for the customary cooking method. How do the yukon golds cooked using the method you describe compare in taste to the russets cooked traditionally.
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Old 09-10-2015, 10:52 AM   #13
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Thanks for your response. I really was wondering about any differences in the finished product. Russets are traditional for the customary cooking method. How do the yukon golds cooked using the method you describe compare in taste to the russets cooked traditionally.
IMO your basic FF fries are made using russets or some other 'mealy' fluffy potato.
When you break open one of these fries the texture is crisp on the outside but the inside is sort of light and fluffy.
Yukon Golds or similar potatoes like kennebecs when fried using the ATK method are firmer inside and crunchier/crisper generally. The flavor is better too.
And there's no oily mouth feel like some FF fries.
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