> > On Mon, 28 Oct 2024, Spanks 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
> > 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
> > Spanks wrote:
> > Thank You. Thanks to everyone else too. I am looking forward
to
> > trying this out today along with the Smash Burgers.
> > > > > > Hi jmcquown. I took your advice and tried frying the french
fries
> > twice. I cooked the fries on the accessory burner of my outdoor
grill.
> > I put all the fries in for the first cook and the temperature
dropped
> > into the lower 200s so I just cooked them longer before I took
them
> > out to let the oil heat back up.
> > For the second cooking I just put small batches in and they came
out
> > absolutely perfect. They were extremely tasty along with the
smash
> > burgers that I tried after reading mummychunks recipe in another
post
> > here.
> > > > I also made some Halloween cookies from another recipe here so it
was
> > a pretty full evening.
> > > > Here are a couple photos and video that I did for my social media
if
> > anybody is interested. If not, please just disregard.
> > > > View the attachments for this post at:
> >
http://www.jlaforums.com/viewtopic.php?p=677159689#677159689 > > > > > > This is a response to the post seen at:
> >
http://www.jlaforums.com/viewtopic.php?p=677050188#677050188 > > > D wrote:
> > > And you didn't experience that the fries were cool on the outside,
and > burning on the inside? This has happened to me once when I visited
> Brussels. Very unpleasant.
They had a little bit of time to cool while I was finishing off the
Smash Burgers. It was my 1st time making fries at home and I was very
happy with the result. The idea about double frying them was a great
idea. Thanks again to all of those who suggested it.
This is a response to the post seen at:
http://www.jlaforums.com/viewtopic.php?p=677050188#677050188
Re: Tips for frying french fries?