Re: Tips for frying french fries?

 > > 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
 > >  > jmcquown wrote:
 >  >  > 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
Thank You.  Thanks to everyone else too.  I am looking forward to
trying this out today along with the Smash Burgers.
 This is a response to the post seen at:
http://www.jlaforums.com/viewtopic.php?p=677050188#677050188