Chief Longwind Of The North
Certified/Certifiable
My DW has fallen in love with steak fries. And you know me, I have to make everything from scratch. So the question was, how do you get the fries cooked all the way through without overcooking the outside?
I found through trial and error that parboiling french fries before placing in hot oil give a superior texture to the standard fry, and refry technique. So I just took that a bit further. For steak fries, I cut large russets into 6 to 9 fries, depending on the size of the spud. I then place them in boiling water and cook for about five minutes. This cooks the potato through, without making them too soft to handle if overcooked, they break up when you try to remove them from the water). Place in hot oil and fry until they are just lightly browned. The outer surface is very nicely crisp, while the inside is fluffy, with full potato flavor. This also works with shorter potatoes that aren't just right for making french fries. I simply cube them into 1/4 inch cubes, then follow the same technique. But they are done through in about three minutes instead of 5.
When done, remove to paper towels and salt to your liking.
Give the technique a try and see what you think.![Chef :chef: :chef:](https://www.discusscooking.com/forums/images/smilies/chef.gif)
Seeeeeeya; Chief Longwind of the North
I found through trial and error that parboiling french fries before placing in hot oil give a superior texture to the standard fry, and refry technique. So I just took that a bit further. For steak fries, I cut large russets into 6 to 9 fries, depending on the size of the spud. I then place them in boiling water and cook for about five minutes. This cooks the potato through, without making them too soft to handle if overcooked, they break up when you try to remove them from the water). Place in hot oil and fry until they are just lightly browned. The outer surface is very nicely crisp, while the inside is fluffy, with full potato flavor. This also works with shorter potatoes that aren't just right for making french fries. I simply cube them into 1/4 inch cubes, then follow the same technique. But they are done through in about three minutes instead of 5.
When done, remove to paper towels and salt to your liking.
Give the technique a try and see what you think.
![Chef :chef: :chef:](https://www.discusscooking.com/forums/images/smilies/chef.gif)
Seeeeeeya; Chief Longwind of the North