6 comments on “Good Food! unResolution Post #7: Perfect French Fries

  1. Some of us have weddings in 50 days and will not be eating French fries until after then, but oh baby, I’m really hoping I get that fryer on my registry now! 🙂

  2. That’s weird, I just did a similar post talking about double fried french fries. That second fry really does make a difference! Lovin’ the idea of Fried Week!

  3. I am not so sure about horse fat but frying for a second time definitely YES. “French Fries” as it’s referred to has actually originated from Belgium and not France. In Belgium, it’s called “Frites” (pronounced fr-eet) and it’s always fried twice. It’s fried lightly the first time and after cooling down it’s fried a second time. This process will not make it any oilier or fatter, it just makes it a bit crunchier and better tasting. For best results, never fry fully frozen product, defrost naturally and completely before frying and always fry at 180ºC. You will also need a good fryer. Prestige products has a huge range of benchtop deep fryers at discounted pricing.

  4. Stephanie… Me, too! Frying is so much easier in a frier than in a skillet. Plus, it keeps the oil fresh(ish).

    Courtney…great minds think a like! Yeah, I had no idea about the second fry until I read the book and what a difference it made.

    The ultimate french fry is fried in beef fat — twice!

    1) Choose an Idaho Russet potato. Russet Burbank variety if you can get them.

    2) Condition the potato by storing in a 70 degree environment for a couple of weeks (potatoes coming out of cold storage need time to convert sugars back to starch).

    3) Cut the potatoes into the desired fry size, similar to the fast food places you prefer.

    4) Soak the cut potato strips in room temperature water for at least 8 hours, overnight is good (this soaking plumps up the cells within the potatoes to result in an improved texture). DO NOT USE ICE WATER OR REFRIGERATE! The starch will convert back to sugars causing the finished fries to take on a darkened exterior color.

    5) Dry the potato strips and fry in 300 degree oil until just cooked inside and limp, fry time is dependent on the thickness of the fry strip. Bite a piece off and taste, if the raw potato taste is absent it’s done inside. Let cool.

    6) Bring oil to 375 degrees and fry until golden brown and crispy.

    7) Of course, fry in beef fat (tallow), properly twice fried fries will not soak up much fat. What’s the point of endeavoring to produce the very best french fry and then compromising the taste with a neutral tasting fry oil.

    8) Important, work in controlled sized batches that doesn’t drop the frying temperature significantly.Maintain the fry temp or the fries will absorb fat.

    9) Rice Bran Oil is the best alternative to those that have a aversion to beef fat. In & Out restaurants are noted for excellent fries, they fry in Rice Bran Oil.

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