Re: Tips for frying french fries?

On 10/27/2024 1:48 PM, Hank Rogers wrote:

jmcquown wrote:

On 10/27/2024 4:30 AM, Daniel wrote:

Over the course of many cooking videos, I've learned - by osmosis - of
boiling the fries in water for 2-3 minutes prior to dumping into the
oil.
>
This gets the fries at a cooking temperature and the outer part of the
fry is pre-cooked. Also, the starches are released out of the fry
exterior at this time, so when frying - you don't get that burned starch
flavor and appearance. The fries have a golden-brown exterior when
cooked when the exterior is pre-cooked in water.
>
It works well and my wife eats the hell out of the fries whenever I make
them.
>
So you get the crunchy exterior and the soft, mashed potato'ey
consistency on the inside.
>
I also boil the potatoes in a brine so that they absorb a bit of that
sodium.
>
Daniel

>
You could go to all that trouble.  I certainly hope you've patted those brined in salted water potatoes dry before dropping them in hot oil because water and hot oil doesn't mix.  Splatter!
>
Or you could simply twice-fry them.  They are known as Belgian Fries. First, simply fry them in batches in 325F vegetable oil.  (Peanut oil is not required.)  Fry the potatoes 4-5 minutes until the potatoes are tender, not browned and crisp.  Remove with a strainer or slotted spoon and drain them well on paper towels.  Bring the oil back up to temp and fry them again until they are golden brown and crisp outside.  Strain, drain, sprinkle with salt and they're done.
>
Jill

 I thought your Majesty did not ever deep fry anything.
 

Canned menudo is much improved by frying at 325F in soybean oil!
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