ISO help/advice on cooking frozen fries...
- Thread starter The Ghan
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If you have answers, please help by responding to the unanswered posts.
The Ghan
Sous Chef
Fear not fair maiden - I will save you ............................................
That does sound so good as well
Sir_Loin_of_Beef
Chef Extraordinaire
Frozen French fries are already par-cooked by the manufacturer, so they only require one frying cycle. Using a deep fryer or a pot with cooking oil and a thermometer, heat the oil to 360F (180C) and fry the fries until they float. You can cook them longer if you want them darker brown and extra crispy.Peanut oil is best, but it's out of my price range, so I use vegetable oil.
No plates flying at you if you just don't call it poutine.
BTW, the way one would pronounce "poutin" in French sounds like "putain" in French. That's a vulgar word. I'll leave it to people to look it up themselves.
Well I'm familiar with other languages usage of puta and puttanesca, so...
You guessed it in one.
And puttana.
The Ghan
Sous Chef
I can tell you the Italian translation isnt great - certainly has nothng to do with food that's for sure ...........
I can tell you the Italian translation isnt great - certainly has nothng to do with food that's for sure ...........
And now you know what I hear in my head when I read "poutin".
The best way I've done frozen fries - for me - has been a single layer on the sheet and when I remember I give it a 'very' light spray with oil. Most frozen fries say 20 minutes (approx) turning at the half-way point. Use tongs or two spatulas, and mix them up - I've even turned them one by one (but I'm just cooking for one). If they look dry, another 'light' spray of oil.
They end up being crispy on the outside and soft inside.
Don't intend to be cruel but it really looks as if you've drowned them in that gravy! Almost looks like soup. Unless of course that picture was taken after half of the fries were eaten! LOL. Sorry, it was just my first reaction to it.
Monterey Jack or Colby is a almost a good sub for taste. Halloumi would be a good squeaky sub. LOL.
Ask at your cheese counters - perhaps they don't recognize a name of cheese for whey - but they might for Squeakers!
First moving here I couldn't find any curds - till I discovered they called them Squeakers! LOL.
They end up being crispy on the outside and soft inside.
Don't intend to be cruel but it really looks as if you've drowned them in that gravy! Almost looks like soup. Unless of course that picture was taken after half of the fries were eaten! LOL. Sorry, it was just my first reaction to it.
Monterey Jack or Colby is a almost a good sub for taste. Halloumi would be a good squeaky sub. LOL.
Ask at your cheese counters - perhaps they don't recognize a name of cheese for whey - but they might for Squeakers!
First moving here I couldn't find any curds - till I discovered they called them Squeakers! LOL.
Ah, but he posted earlier that he and his wife don't like cheese curds. So there's that.
Ohhh, missed that.
So it depends on what it is that they don't like about the cheese curds. They are very mild tasting, but a bit salty and are melty. But don't melt completely, they stay sort of stringy.
So it depends on what it is that they don't like about the cheese curds. They are very mild tasting, but a bit salty and are melty. But don't melt completely, they stay sort of stringy.
Yes, I have no idea what they don't like about cheese curds. I personally didn't like that they were kinda chewy. I only had them once when I was in Wisconsin at a sports bar, and they were fried with a dipping sauce. They were just okay. I wouldn't turn my nose up at them if they were served to me but I probably wouldn't order them again.
I like fries crispy with salt and pretty much nothing else. On occasion I will dip a few in ketchup but for the most part I just like them plain. So poutine is not likely in my future.
Some people seem to get the ratio of fries, gravy and cheese off.
I've just put the fries in a bowl, sprinkle some curds over, pour hot gravy on.
That is how you get thme in Quebec, lately I've found the curds do not get stretchy when I've ordered them. At home I give them a little zap in the micro to help soften them.
ARGHHH - y'all got me craving! and I don't have any fries on hand.
I've just put the fries in a bowl, sprinkle some curds over, pour hot gravy on.
That is how you get thme in Quebec, lately I've found the curds do not get stretchy when I've ordered them. At home I give them a little zap in the micro to help soften them.
ARGHHH - y'all got me craving! and I don't have any fries on hand.
If they are just making things for themselves, maybe the ratio is to their liking
If I want a more melted cheese, I put the cheese on the fries and the gravy on top. Sandwiched between the heat.
If I want the cheese to not be so softened, or melted, plus it looks better plated, I put the cheese on top.
Grabbing the cheese right out of the fridge or having it already out and ready to add would obviously make a difference, too.
It ain't rocket science. Gotta learn by doing.
Absolutely pacanis, well said.
CharlieD
Chef Extraordinaire
try to use oven, make sure to preheat to the temperature suggested on the bag and basically fallow the instruction. Works every time for me.Didn't see a thread that covered Fries so all I am wanting to know is how on earth do you cook frozen french fries so the insides remain nice and soft with the outside not getting hard as a rock just lightly crispy?
I've tried everything - Air Fryer, Oven, Micro, under the bonnet and driving up town, under the matress but nothing works!!!
I kind of need to know as I am going to try cooking Poutin for dinner this evening
My toaster oven has convection and can work as a dehydrator. I bought racks for dehydrating. Mostly I use them when I'm pretending the toaster oven is an air fryer. I use it for frozen fries and don't have to flip them, because they are on racks. Works well for me. I follow the air fryer instructions on th bag, except the part about flipping or shaking.
