"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 04-16-2009, 05:24 PM   #1
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Not like McDonald's Fries

I'm swimming against the current again. And yes, I know, MickeyD's are the world's most popular fries. They just aren't my faves. I grew up with fries that were thicker, were sometimes flexible, without being greasy, and fluffy in the middle. That's how all of the hamburger joints served them. And most were made from scratch, on-site.

To re-create that flavor and texture, crispy on the outside, fluffy, tender, and moist on the inside, I peel and wash my spuds. Then, I slice them into fries that are about the thickness of two McDonald's fries in both directions, width and depth. Bring a pot of water to a boil and insert the frenched potatoes. While the spuds are cooking, heat oil in a deep/heavy frying pan, or deep fryer. Test the spuds after about three minutes. They should be partially cooked, but not all the way through (cooking completely results in fries that fall apart when you try and move them from the water). When about half cooked, carefully drain the fries and immerse in cold water to remove any excess starches. Place the drained fries, a few at a time, onto paper towels to remove excess water (reduces the popping from water hitting hot oil) and then into the hot oil. Fry until golden brown. Remove to paper towels and lightly season with your favorite french fry seasoning. Serve piping hot.

These are not for everyone. If you love McDonald's french fries, then by all means, purchace and enjoy them. but if you want real potato flavor, parboil the thicker fries and then fry them. They absorb much less fat, and are delicious too.

Seeeeeeeya; Goodweed of the North

__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-16-2009, 07:02 PM   #2
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
Excellent method GW, at times I do them that way as well. The easiest way for me was to double fry them because of the demand, however, I did them with a difference that made them super crisp. I coated them in a light batter before this first fry.
These are waiting for the second fry.
__________________

__________________
http://cockeyed.com/inside/vegemite/vegemite.html
We are happy little Vegemites, happy as can be
attie is offline   Reply With Quote
Old 04-16-2009, 07:06 PM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,394
I usually double fry GW....I'll give the par-boil method a try....Sounds interesting!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 04-16-2009, 10:25 PM   #4
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
GB your method for making fries sounds interesting, I may have to give it a try. One of the local restaurants has beer battered fries. They are my favorite. I have never liked shoestring fries. Fries in need to be cut thick.
__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 04-17-2009, 01:27 AM   #5
Sous Chef
 
Join Date: Sep 2008
Location: southern california
Posts: 765
Attie: We have the battered fries at the Los Angeles county fair and they're billed as "Aussie Fries" Maybe you should sue them. LOL :-)
__________________
dave the baker is offline   Reply With Quote
Old 05-17-2009, 04:30 PM   #6
Assistant Cook
 
Able Hands's Avatar
 
Join Date: May 2009
Location: Garner, NC
Posts: 38
Did something wrong!!

I wanted to try homemade fries for the first time, and I liked the looks of the OP's ideas. Unfortunately, something went wrong.

I wound up with really great looking fries that were terribly greasy. I mean almost inedible greasy. But then I have an iron stomach, so they got eaten.

Here's what I did, help me figure out what I did wrong... Please.

I used 6 Idaho Russets.
Cleaned off all of the crud.
Pealed and rinsed.
Cut into desired size based on original post.
Rinsed again in colander to get off all excess starch.
Spread out on cooling racks on baking sheets and into fridge for about an hour to remove excess moisture.
Brought vegetable oil up to +/- 375 in fry daddy. (not sure of exact temp in this appliance)
Cooked about 5-6 minutes in the hot oil. Put in same size batch as store bought frozen fries, cooked about the same amount of time.
Removed to cooling rack to drain for a few minutes.

So, what did I do wrong? The oil is a bit old and is on it's way out, but not that bad. Did I use the wrong spuds? Rinse too much? Maybe cut too big? I'M LOST!! As usual.

Matt
__________________
Able Hands is offline   Reply With Quote
Old 05-17-2009, 05:24 PM   #7
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
I am not a fan of McDonald (or most other fast food) fries.
I like thick ones, preferably wedge with the skin on.

Our oven died a while back, and we just HAD to have fries, since
were having burgers. OK, I admit, we generally just bake some
Ore Ida Texas cut, or whatever they call them.

But since the oven was kaput, I fried them as the package recommended.

MY GOODNESS! Those were, perhaps, the best fries I have ever had. Crisp
outside, soft fluffy inside. Might have spoiled me forever from baking them again.
__________________
GrillingFool is offline   Reply With Quote
Old 05-17-2009, 06:48 PM   #8
Assistant Cook
 
Join Date: Aug 2006
Posts: 16
Quote:
Originally Posted by Able Hands View Post
I wanted to try homemade fries for the first time, and I liked the looks of the OP's ideas. Unfortunately, something went wrong.

I wound up with really great looking fries that were terribly greasy. I mean almost inedible greasy. But then I have an iron stomach, so they got eaten.

Here's what I did, help me figure out what I did wrong... Please.

I used 6 Idaho Russets.
Cleaned off all of the crud.
Pealed and rinsed.
Cut into desired size based on original post.
Rinsed again in colander to get off all excess starch.
Spread out on cooling racks on baking sheets and into fridge for about an hour to remove excess moisture.
Brought vegetable oil up to +/- 375 in fry daddy. (not sure of exact temp in this appliance)
Cooked about 5-6 minutes in the hot oil. Put in same size batch as store bought frozen fries, cooked about the same amount of time.
Removed to cooling rack to drain for a few minutes.

So, what did I do wrong? The oil is a bit old and is on it's way out, but not that bad. Did I use the wrong spuds? Rinse too much? Maybe cut too big? I'M LOST!! As usual.

Matt
Unless you left the step out in your post, you didn't mention par boiling them before frying? Could this be the problem?
__________________
Merinda is offline   Reply With Quote
Old 05-17-2009, 07:54 PM   #9
Senior Cook
 
Join Date: Dec 2008
Location: Northern Utah
Posts: 108
Quote:
Originally Posted by Able Hands View Post
I wanted to try homemade fries for the first time, and I liked the looks of the OP's ideas. Unfortunately, something went wrong.

I wound up with really great looking fries that were terribly greasy. I mean almost inedible greasy. But then I have an iron stomach, so they got eaten.

Here's what I did, help me figure out what I did wrong... Please.


Brought vegetable oil up to +/- 375 in fry daddy. (not sure of exact temp in this appliance)
Cooked about 5-6 minutes in the hot oil. Put in same size batch as store bought frozen fries, cooked about the same amount of time.
Removed to cooling rack to drain for a few minutes.
My thoughts are that the grease was not to the correct temp. You may have overloaded the frydady. The frozen fries have been precooked so all you have to do to them is warm them and brown them.

I have always been a fan of the 2 fry method. The first fry cooks them (gets them to the same point as frozen), the second fry browns them and makes them crisp. Also the first fry does not have to be as hot as the second fry.

Keep at it.
__________________
Two things make every meal better. Pork Fat and Carbonation. It's that simple.
Dumpandstir is offline   Reply With Quote
Old 05-17-2009, 07:59 PM   #10
Sous Chef
 
Join Date: Sep 2008
Location: southern california
Posts: 765
Quote:
Originally Posted by Dumpandstir View Post
My thoughts are that the grease was not to the correct temp. You may have overloaded the frydady. The frozen fries have been precooked so all you have to do to them is warm them and brown them.

I have always been a fan of the 2 fry method. The first fry cooks them (gets them to the same point as frozen), the second fry browns them and makes them crisp. Also the first fry does not have to be as hot as the second fry.

Keep at it.
Most excellent advice! Best way to do it.
__________________

__________________
dave the baker 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



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.