Re: Tips for frying french fries?

On 10/26/2024 11:23 PM, Mike Duffy wrote:

On 2024-10-26, Hank Rogers wrote:
 

Spanks wrote:

 

What oil temperature [...] I [...] famous [...] asked [...]
state fair [...] what oil they use and they said Peanut oil?

 When you end a sentence with statement syntax and interrogative
punctuation, are you trying to affect an aural 'valley girl'
accent, or are you not sure what they said?
 

Any other tricks to get the fries nice, beautiful and crispy???

 Peanut oil is not a trick for any of those. Peanut oil is a trick
to make the oil last longer before it makes everything taste burnt.
 

Some here say high oleic sunflower oil is the only oil you should use.

 It depends on the temperature. Higher temps degrade oil quicker
regardless of the oil provenance. Commercial vendors simultaneously
'famous' yet still stuck at the 'state fair' level usually have a bin
of almost done fries they can heat up in hotter oil for those
of discriminate taste who are willing to remain standing while
the fries are re-heated. To make oil last longer, this bin of
almost-cooked fries is cooked at lower temperatures during
slacker times, such as when the clientele are still lost
in a maze of mirrors or playing 'corn-hole'.
 

The higher an oil is in polyunsaturated fatty acids, the more quickly it will degrade.  Saturated fats are very, very stable.  Monounsaturated fats (like the oleic acid dominant in HO sunflower, avocado and olive oils) are fairly stable.  Polyunsaturates are not very stable, the worst oil being grapeseed, and the second worst being soybean.  Peanut oil tastes OK, but it's not much cheaper than HO sunflower, which is better in every way.
  https://en.wikipedia.org/wiki/Peanut_oil
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--Bryan
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