What is the secret to crisp french fries ?????

Question

What is the cooking procedure,, ie: fry time, darkness, pre cook ????

Answer 1

Frying them twice is the secret.



Frying twice ensures crisp-textured French fries that retain their crunch for a longer period of time.

6 medium russet potatoes
Canola, peanut or vegetable oil
Salt to taste
Deep fryer or pan

1. Peel potatoes. Cut each in 3/4-inch slices. Stack slices and cut into 3/4-inch sticks. Place in a bowl of ice water to soak for 30 minutes. (Soaking removes starch, so that potatoes will be crisp when deep fried.)
2. Heat oil to 325*F (160*C) in deep fryer.
3. Drain potatoes and pat dry thoroughly using paper towels. Any excess water will splatter when they are added to the hot oil.
4. Dip frying basket in oil (this prevents the potatoes from sticking to it), then add a handful of potatoes into basket. Lower into oil and par-fry for 3 minutes or until potatoes are tender, but not browned. Lift basket and allow potatoes to drain. Turn out onto a brown paper bag lined with paper towels. Repeat procedure with remaining potatoes.
5. Increase the temperature of the heated oil to 375*F (190*C).
6. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on a fresh brown paper bag lined with paper towels. Salt to taste and serve hot.

Makes 6 servings.

Answer 2

Fry it twice...of course!
This is the real fries the way it was invented in Belgium long ago.
The first time, you deep fry it at about 325 degree to cook the fries thoroughly. Keep it in the oil for a longer period of time till cooked.
Let it cool. Then when ready to eat, increase the oil temperature to about 375 degree, and fry it till the fries are light brown.
You can re-use the oil. The first time you use a new batch of oil, the fries will be light brown. Thereafter it will be a little darker each time. To clean the oil, pass it through a tight screen.

You can eat it by itself like in the streets of Belgium served with a mayonaise. Enjoy it with a good cold beer!.

Answer 3

Double frying can sometimes cause the potato to absorb more oil than is tasteful... So:

Use Idaho russet potato's...Peel and cut into fries...The size of which should be about 3/8"...Drop into boiling water for about a minute...(experiment a little here, it depends on your elevation)... drain and allow the surface to become mostly dry... Cook in 350 degree oil (preferably Canola) until the fries are dark golden brown...

Answer 4

Double frying.

Try this recipe:
Peel potatoes completely. This is important, because the skin impacts a heavier taste, not the typically light pommes fries flavor.

Cut into strips, and soak in cold water from 10 minutes to overnight - you want to soak the starch out so the potatoes don't burn on the outside or become too soft inside. Drain and dry

Blanch at a low temperature (250° to 280°F) in vegetable oil until the outside begins to turn white (right before it starts to brown). Drain, then steam in steamer for one minute. Fry at a high temperature (350° to 360°F) until golden brown.

Answer 5

The only way to crisp french fries is to deep fry them, although that is not healthy!

Answer 6

Peel and cut potatoes. Boil in salted water untill almost tender. Drain VERY well. Heat up oil and fry untill golden brown. (Just when you think they are done, leave them for another 2 minutes.)

Answer 7

as you slice the potatoes positioned them in chilly water and enable them to set for greater or less 10-quarter-hour. confirm your fireplace is warm once you place the potatoes in and that they'll fry up brown and crisp.

Answer 8

Hot oil in deep fryer. cook quickly and drain

Answer 9

The oils! And maybe salt helps, but mostly oils! Thats the only thing that makes them sooo bad for you too!

Answer 10

4 important parameters to my opinion:
The kind of potatoes you use (Idaho russets are supposed to be the best)
How long and how they have been in storage (at a warm temperature for weeks)
The temperature of the oil.
The type of oil.
A good webpage about the subject is:
http://www.gladwell.com/2001/2001_03_05_a_fries.htm
Good reading