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  1. #1
    thebarkingdog2003
    Guest

    Default french fry question


    I had been buying frozen fries at the store for .99 a lb. Which i
    thought was silly since i could buy the potatoes for .11 a lb. But
    i'm not having the same results. I tried to just slice the potatoes
    and fry them, they take forever to fry and never get crisp. So i read
    that you can preboil them and then freeze them and fry them. Well
    they still take forever to fry, absorb alot of greese, and shrink.
    How long are you supposed to boil them? I also read if you soak them
    in sugar water they'll brown as the sugar carmelizes. I haven't tried
    that. Do you soak them raw and then freeze? or boil then soak and
    freeze? I can't understand why the store bought ones turn out so much

    better. I make killer vegetarian chili cheese fries that my husband
    just loves. Cindy in MI


  2. #2
    Rain Company
    Guest

    Default french fry question


    For crisp, creamy French fries without all the fuss and fat -- and that only
    absorb about 1 tablespoon of oil per person (less fat than most people put
    on a baked potato):

    Place 2 pounds of raw all-purpose potatoes (about 6 medium) that have been
    cut into 3/8-inch sticks and 2 1/2 cups of cold oil (preferably peanut) in a
    large (12-inch) skillet. Turn the heat to medium and fry until the potatoes
    develop a pale golden shell, 25 to 30 minutes. (You can move the fries
    around for the first 10 minutes or so, but for the next 10 to 15 minutes the
    potatoes are too fragile, so do not disturb them.)
    Increase heat to medium-high and fry until golden brown. Drain, sprinkle
    with salt and serve immediately.




    [Non-text portions of this message have been removed]


  3. #3
    Rain Company
    Guest

    Default french fry question


    4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch
    thick batons
    2 quarts peanut oil
    Salt and pepper

    Rinse cut potatoes in a large bowl with lots of cold running water until
    water becomes clear. Cover with water by 1-inch and cover with ice.
    Refrigerate at least 30 minutes and up to 2 days.
    In a 5-quart pot or Dutch oven fitted with a candy or deep-frying
    thermometer, (or in an electric deep fryer), heat oil over medium-low heat
    until the thermometer registers 325 degrees F. Make sure that you have at
    least 3 inches of space between the top of the oil and the top of the pan,
    as fries will bubble up when they are added.

    Drain ice water from cut fries and wrap potato pieces in a clean dishcloth
    or tea towel and thoroughly pat dry. Increase the heat to medium-high and
    add fries, a handful at a time, to the hot oil. Fry, stirring occasionally,
    until potatoes are soft and limp and begin to turn a blond color, about 6 to
    8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from
    the oil and set aside to drain on paper towels. Let rest for at least 10
    minutes or up to 2 hours.

    When ready to serve the French fries, reheat the oil to 350 degrees F.
    Transfer the blanched potatoes to the hot oil and fry again, stirring
    frequently, until golden brown and puffed, about 1 minute. Transfer to paper
    lined platter and sprinkle with salt and pepper, to taste. Serve
    immediately.


  4. #4
    Rain Company
    Guest

    Default french fry question


    2 pounds potatoes, unpeeled
    Vegetable oil

    Scrub potatoes to clean. Slice potatoes into large, fry-like strips. Add
    sliced potato to bowl and cover with water. In large pot or deep fryer heat
    oil to 375 degrees. Drain potatoes and pat with napkin until completely dry.
    Blanch potatoes by briefly plunging into oil and frying until brown and
    crispy. Reheat oil to 375 degrees. Add blanched potatoes to oil and cook
    until tender but not browned. Remove fries to paper towel to drain. Season
    and serve



    [Non-text portions of this message have been removed]


 

 

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