I see a bunch of different recipes with with many different techniques. I tried one from emeril that came out ok but kind of annoying with all the steps needed. I've had better fries just slicing potatoes and putting straight in fryer for like 10 minutes. Anyone have a good method for a deep fryer? What about seasoning? i like lowrys seasoned salt but i like some the mixes restaurants use.
The best fries are fried in peanut oil.
But the absolute best french fries ever made you can't get anymore. McDonalds used to make them in the early 80's back when they fried them in animal fat. Those were the best fries in history. The potatoes were stored in a way that changed the PH of the potato, and when the sugar content was right, they came out perfect. There was a book written on those fries though I cannot remember what it is.
Use Russetts, cut, blanch to almost cook through. Cool.
Dry and fry at 250-275 till cooked through.
Cool and flash fry at 400 till a shade before golden. Drain on a rack.
immediately season the way you like.
CHEAP BAIT! Try our NE FL Bait Co-op: http://northeastfloridabaitcoop.com/2012 Cape Horn 31T with twin Yamaha F300s
Little known tip.. left over fries ... cool and diced.. toss in a pan , no oil.. refried high heat . Best breakfast hash browns ever
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Use a Mandolin (I like the shoestring cutting plate) on potatoes (I use russet unpeeled usually)
Put cut uncooked fries in large container submerged in cold water. Let sit in fridge for a couple hours. Drain water once half way to remove starch (white milky liquid and refill
use a turkey fryer pot (gonna need the extra room). I like peanut oil as well but its expensive for fries so I usually do fries when I do a big fish fry. I only fill fryer about a 1/4 of the way with oil.
Get oil hot (325-350)
Grab fries right out of water (quick shake of dripping water) and straight into oil (Do not dry them). The reason for only 1/4 fill of oil will rear its ugly head......literally! lol. The water on the fries will raise the oil by 1/2 of the pot at first
Get a cookie sheet with a paper grocery bag on it and dump fries when cooked. Dust with salt or your favorite seasoning if you prefer.
Let sit a minute and dig in.
You will not do them any other way again I promise if you like extra crispy fries
The water on the fries is the key (When it hits the oil it forms a steam barrier around the potato and keeps the starch in so the fries don't stick together and makes them very crispy. Been doin it for 15 years. My dad will eat just a plate of fries with ketchup b4 he dives into the fish.
the best fries now are ore ida, fast food fries...cooked in the oven :hungry:hungry
we double fry our wings now just like that. They come out amazing every single time.
Do you think a plastic bag would work, or only paper? Reason being is some places dont give out brown bags like they used too
You can use baked leftover potatoes works good to.