"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-19-2006, 02:59 AM   #1
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
How do you make your french fries?

I make my fries like my mom taught me. Peeled russets, slice them up and make sure the oil is very hot. Don't crowd the pan. That's that.

We go to this great place that we get halibut & chips. I think they use small yukon golds. They leave the skin on and cut them in wedges. They are soo good!

How do you make yours? Do you double fry? Do you microwave the potatoes first to get excess water out? Do you have a fancy deep fryer or do it on the stove? What kind of potatoes? What do you season with? I've heard of throwing garlic cloves & rosemary in the oil to give flavor. I want all the details. Waffle fries?

__________________

__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 07-19-2006, 03:26 AM   #2
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,672
Quote:
Originally Posted by corazon90
I make my fries like my mom taught me. Peeled russets, slice them up and make sure the oil is very hot. Don't crowd the pan. That's that.

We go to this great place that we get halibut & chips. I think they use small yukon golds. They leave the skin on and cut them in wedges. They are soo good!

How do you make yours? Do you double fry? Do you microwave the potatoes first to get excess water out first? Do you have a fancy deep fryer or do it on the stove? What kind of potatoes? What do you season with? I've heard of throwing garlic cloves & rosemary in the oil to give flavor. I want all the details. Waffle fries?
Cut into 1/4" pieces.
Soak in cold water for a couple three hours.
Dry thoroughly in towel.
Fry at 325 for for maybe 6 or 7 minutes.
Drain and cool.
Fry at 370 til golden brown... maybe 4 or 5 minutes.

This is from memory. Don't let the taters brown in the first fry.
__________________

__________________
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 07-19-2006, 03:28 AM   #3
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I don't make chips (fries) very often - but when I do, I use a large variety like Pentland or King Edward. I peel, run cold water over them to remove excess starch. Then I pat dry. I have a chip pan with a basket, in which I double fry the chips. They turn out nice and crispy on the outside, with meltingly soft potato centres...

Great for a traditional fish n chips night!
Ishbel is offline   Reply With Quote
Old 07-19-2006, 03:44 AM   #4
Cook
 
Join Date: Jun 2006
Location: Belgium
Posts: 54
I double fry potatoes . It is the way fries are done here in Belgium. By the way fries are NOT french but belgian

The first fry, the oil must not too hot, it is just to cook the potatoes. 2nd is very hot and very quick it is just to reheat the fries and give them a nice golden brown.

Nowdays, people use oil or a vegetable fat that melts when it is hot. But in the past, they used beef fat wich is not very healthy maybe, but gives a great taste to the fries. They didn't eat fries every day too so it was not biggie to use beef fat

The potatoes variety is important too. The best ones are what we call here "bintje" It is a sort of potato that doesn't contain to much water.

Personnally, I don't like much fries, I prefer roasted potatoes . I cut them in wedges coat in a garlic, spice and herb mixture with a very little amount of oil ,layer them on a plate and cook them in a very hot oven.

I also have heard about people that flavors oil with herbs and garlic but never tried . Well Corazon it does exist potato waffles very good looking to serve with a nice peace of meat and very tasty
Sabrine is offline   Reply With Quote
Old 07-19-2006, 04:06 AM   #5
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
I think I'm gonna have to make some for this weeks "cheat meal." Though now I have so many delicious options. lol
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 07-19-2006, 09:29 AM   #6
Senior Cook
 
Join Date: Aug 2005
Location: Northern California
Posts: 354
In my restaurant we use russet potatoes and always blanche the fries at 350 degrees Fahrenheit for 2 to 3 minutes before the final fry at 375 degrees. There is no rule about the time for blanching because the potatoes, even of the same variety, will vary in moisture content. The blanching time will also vary with the size of your fry cut. You can tell when the fries are properly blanched if you take a single fry and compress it with a single finger using moderate pressure. If the fry squishes it's over blanched. If it takes excessive pressure to break it then its under blanched. If it takes moderate pressure and breaks rather than crushes then it's just right.

Refry the blanched fries at 375 degrees Fahrenheit until crisp and golden brown.
Aurora is offline   Reply With Quote
Old 07-20-2006, 06:45 PM   #7
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Essentially use the recipe of skilletlicker, but like them cut thicker than 1/4 inch.

And generally us starchy potatoes, like russets.

Although yesterday we had some great sweet potato fries at a local restaurant, gotta give that a try. They were about 1/4 inch.

Have cooked them as a kid (12 years old) in a pot but today we have a simple fryer.

Much prefer homemade to those we get in most restaurants.

And since we rarely make them, dietary stuff, rats, usually just have them at home.
auntdot is offline   Reply With Quote
Old 07-20-2006, 07:27 PM   #8
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
I'm not happy unless my fried potatoes are CHIPS. They have to be at least 1/2 " thick and at least 3 inches long. I cut them, drop them in cold water, then drain them, dry on tea towels, and then plunge them, kicking and screaming, into hot oil at about 350 - 375 - I know when the oil is ready because you drop in a little bit of potato, and it covers in bubbles, then rises to the surface!

Salt and vinegar on mine.
Or a fresh chilpotle mayonnaise.
Or slathered in HP Sauce.

(THERE! I've given it away!)
cliveb is offline   Reply With Quote
Old 07-20-2006, 07:29 PM   #9
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
I use russetts. Slice them and lay them on paper towels to draw out the extra water. I fry them in a deep fryer with peanut oil.
middie is offline   Reply With Quote
Old 07-20-2006, 07:35 PM   #10
Executive Chef
 
Join Date: Nov 2004
Posts: 4,304
I waffle cut my fries first then put them in the hot oil.
__________________
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
kleenex is offline   Reply With Quote
Old 07-20-2006, 07:45 PM   #11
DC Grandma
 
Dove's Avatar
 
Join Date: Dec 2003
Location: USA,California
Posts: 3,217
Sweet Potato chip are wonderful !!
Marge~Dove
__________________
May I always be the person my dog thinks I am.

Walk towards the Sunshine and the Shadows will fall behind you!
Dove is offline   Reply With Quote
Old 07-22-2006, 04:10 PM   #12
Senior Cook
 
erinmself's Avatar
 
Join Date: Jun 2006
Location: Brandon, Suffolk, UK
Posts: 115
Send a message via Yahoo to erinmself
how do you waffle-cut fries?
__________________
" Except the Lord build the house, they labor in vain that build it" Psalm 127:1 God Bless You!!

Erin
erinmself is offline   Reply With Quote
Old 07-22-2006, 04:16 PM   #13
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
erin, you need a mandoline, I think, for the waffle cut. Nobody I know is that good with just a knife.

middie - I'm with you on the peanut oil. The best.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 12-29-2006, 01:30 AM   #14
Senior Cook
 
Shaheen's Avatar
 
Join Date: Apr 2006
Location: Bombay, India
Posts: 338
I found a zig zag edged cutter that make the fries look fancy. I first par boil the potatoes, then dry them on a towel and fry them in hot oil. They are wonderfully crisp on the outside. Our potatoes here are not differentiated into categories I use whatever is available.
__________________
The Purple Foodie
Shaheen is offline   Reply With Quote
Old 12-29-2006, 09:13 AM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,739
I use russets. Peel and cut into 3/8" to 1/2" pieces. Soak in cold water for at least 20 minutes to remove surface starch. Dry completely! Fry at 325F until the fries are limp. This cooks the interior of the fry thoroughly. Then remove from the fryer and allow to return to room temperature. Increase the heat to 375F-400F and fry a second time to crisp and color the experior.

I use a deep fryer and corn oil. Season with salt and eat with mayonnaise or ketchup. No need to microwave. I think I'll try the chipotle mayo.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-29-2006, 09:21 AM   #16
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
I also double fry my chips/french fries. First at about 160C/325F, then at 190C/375F. The extra step helps attaining a proper crunch to the texture. All this we discovered since we bought our fryer a few months ago, it definitely helps, as a proper temperature controlling is crucial for the potatoes to not soak up unwanted oils into their textures.

We like ours just with salt or, if we are in a real sinful mood, mayonnaise. At the chippies in England I also enjoyed a splash of malt vinegar, but Cris hates that so haven't done that for a long time...
urmaniac13 is offline   Reply With Quote
Old 12-29-2006, 09:22 AM   #17
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
for Fries I usualy buy the ready cut frozen types and put them in the deep fat fryer basket and lower them when the light goes out, a few secs later it comes on again, then after a while it goes back off and take them out.
for Chips I use Maris Piper potatoes mostly, the ones I grow are too nice to make chips with, sometimes I peel them sometimes not, but I blanche in the oil 1`st, then allow it to come back up to temp, then I finish them off until golden/brown, you`ll know they`re cooked just right because if you shake the basket they should make a rustling sound. dump them onto kitchen paper for a few secs and serve.
__________________
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 12-29-2006, 10:48 AM   #18
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Use Russets and double-fry!

1. Roughly peel, soak in water for 1hr, dry in some flour-sack towels, blanch in 325F oil until thoroughly cooked through then cool. *At this point you can set them aside for as long as you need, or even throw 'em in the freezer in bags*

2. Re-Fry in 375F oil until the exterior is a crisp golden brown.

Just about anything that is sweet or spicy or acidic or salty goes well on fries!
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 12-29-2006, 12:52 PM   #19
Senior Cook
 
stinemates's Avatar
 
Join Date: Dec 2006
Location: Petaluma, CA
Posts: 250
Send a message via AIM to stinemates Send a message via MSN to stinemates Send a message via Yahoo to stinemates Send a message via Skype™ to stinemates
I do the exact same as Aurora. Blanch until moderately firm, let them settle, then refry.

Add some fresh garlic and basil (to heck with parsley!) and you've got yourself some delicious food! :)
stinemates is offline   Reply With Quote
Old 12-29-2006, 02:29 PM   #20
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Petaluma - I stayed there a couple nights when I was traveling around the country in 2004. That is a great place to live being so close to so many things. San Francisco, Napa/Sonoma, and all the other awesome places around there! You're lucky to live in such a great central area that is just outside insanity, but close enough to grasp it every once in a while...
__________________

__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×