Can I have step by step instructions for perfect french fries?!


Question: Salt before or after fying? What kind of oil? Is there a specific breed of potato that works best? Can someone who has this down enlighten me please? THANKS!


Answers: Salt before or after fying? What kind of oil? Is there a specific breed of potato that works best? Can someone who has this down enlighten me please? THANKS!

HOW TO MAKE PERFECT FRENCH FRIES

The whole thing about French Fries (aka “Pommes Frites”) is that they must be cooked twice. The first cooking softens them, and thoroughly cooks the inside of the potato pieces, but does not brown them. This step can be done well in advance (as much as several hours ahead). The second frying is accomplished just before serving; it’s the step that makes the fries golden brown and crispy.





THE OIL:

The very best oil for making French fries is generally considered to be fresh peanut oil, although ordinary vegetable oil will work fine. For the best flavor, rendered beef suet can’t be beat. Julia Child prefers half beef suet and half pork leaf lard (either or both are rendered as described in the Cook’s Note below). Neither of these solid fats are the most healthful choices – but they are the tastiest!

COOK’S NOTE: Suet is the solid white fat from around the beef kidney; pork leaf lard is the same fat from around the pork kidney. To render it, simply chop it into small pieces and place it with a spoonful or so of water in a covered saucepan. After about 10 minutes, the fat will have melted, and the residue in the bottom of the pan will be lightly browned. Strain the clear melted fat into a jar or other container, pressing the fat out of the strained bits into the container. Discard the residue remaining in the strainer.

THE POTATO:

The best potatoes for making French fries are baking or russet potatoes. Allow about 1 potato per person for a generous serving. Michael McCarty, creator of the famed Michael’s restaurant in Santa Monica, swears that frozen potatoes, pre-cut into 1/4-inch thick fries make excellent and dependable French-style pommes frites. He allows 1/2 pound of frozen potatoes per serving. (P.S. He cooks them in rendered beef suet.)

THE CUT:

Potatoes should be scrubbed and peeled, and trimmed lengthwise into even rectangles for even cutting Slice the potatoes into slices about 3/8 inch thick, and then cut the slices into strips about 3/8 inch wide. The French fries can be as thin as 1/8-inch wide (see Straw Potatoes, below this recipe), but should not be thicker than 1/4 inch wide, for best texture; try to make all four sides the same width, by slicing the first slices, and then slicing the strips, both to the same thickness. Rinse the pieces thoroughly in cold water to wash off their surface starch (otherwise, it will darken and the potatoes will look brown or gray), drain them and pat them completely dry with paper towels. Better yet, soak the rinsed and cut potatoes overnight in cold water, in the refrigerator; this will remove even more starch, and result in a more fluffy interior texture, and a crispier exterior. If you don’t have enough time for an overnight soak, even a one-hour soak will help a lot.

There is an opinion among cooks that slightly old potatoes make the best textured fries. Look for slightly wrinkled skin, and slightly soft potatoes.

THE FIRST FRYING:

Preheat the chosen cooking fat or oil to 325-330 degrees (use a deep-fry or candy thermometer to make sure the temperature is correct). Some recipes call for 340 degrees, you might wish to experiment, but I prefer the slightly lower temperature. Using a basket or “spider” (Chinese long-handled shallow basket) or by hand, gently lower a generous handful of potatoes onto the hot oil. Fry for about 3 minutes, then remove and test one piece. The potato should not be brown, but it should crush easily between your thumb and finger, to indicate that it is cooked to softness inside. When the potatoes have become soft, remove them from the oil and drain them on a brown paper bag or a wire rack, or a sheet pan covered with several thicknesses of paper towels. Continue to fry the potatoes in batches until all are cooked but not browned. Allow potatoes to cool for at least a few minutes – but they may be held before final frying for several hours. Turn off the heat under the pot of fat or oil and set the pot aside until time for the second (final) frying.

THE SECOND FRYING:

Heat the deep-fry oil to 365-375 degrees (hotter oil will make a browner French fry – if you prefer, you may cook the fries in this final step at as much as 390 degrees). In batches – without crowding the pan – fry the prepared, partly-cooked potatoes for 3-5 minutes, until they have reached the desired degree of brown coloring. (The bubbling of the oil will almost stop completely around the potatoes, indicating that their moisture has almost all escaped, and that the fries will remain crisp.) Remove each batch of finished potatoes from the hot oil. Drain immediately on a fresh brown paper bag, a wire rack, or a sheet pan covered with paper towels. Salt potatoes while they are hot, and serve as soon as possible.

COOK'S NOTE: If you enjoy the slightly “nubby” texture that you find on some restaurant fries, simply toss them lightly in cornstarch just before the second frying. 1 cup of cornstarch will be enough for about 3 pounds of potatoes (about 6 potatoes) worth of fries.

well when I make my french fries I don't fry the but i bake them and this is my recipe:
2 Idaho potatoes(peeled nd sliced)
olive oil or veg. oil
salt(pepper optional)

I put them on a lined cookie sheet and add the olive oil and salt nd pepper then put them in a 175 degree oven until fries turn golden brown.

But if u like to fry ur fries u use Idaho potatoes and vegetable oil and u salt after

Homemade Crispy Seasoned French Fries

INGREDIENTS

2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
1/2 cup water, or as needed
1 cup vegetable oil for frying


DIRECTIONS

1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.

2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels...then salt and pepper

Scrub up the spuds really well. (I use regular russets). Cut them lengthwise into about 1/4 inch strips and soak in cold salted water until ready to fry. Heat oil (Vegetable or canola) In a frying pan over med-high heat. To check if it's hot enough, stay clear and drop a tiny bit of water (a drop) in the oil. When it starts making noise on contact the oils is ready. Drain the potatoes and pat DRY with paper towels. Gently place a handful or 2 into the hot oil and fry, moving them around a bit for even doneness. Remove to paper towels after 4 minutes or so. Continue in batches until all spuds are fried. Now here's the trick! DON'T turn the oil off. Repeat the frying process again for 3-4 minutes until they start to turn golden brown. Drain on fresh paper towels, salt immediately (I like seasoned salt on mine) and EAT!! Double frying is truly the key to perfectly delicious fries. Enjoy!
*Make sure the oil doesn't get too hot to where it starts smoking.

French Fried Potatoes

* 1/3 cup white sugar
* 2 cups warm water
* 2 large russet potatoes - peeled, and sliced into 1/4 inch strips
* 6 cups vegetable oil for frying
* salt to taste

DIRECTIONS

1. In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.

2. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
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Baked French Fries II

* 3 russet potatoes, sliced into 1/4 inch strips
* cooking spray
* 1 teaspoon dried basil
* 1/4 cup grated Parmesan cheese
* salt and pepper to taste

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.

2. Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.

3. Bake 25 minutes in the preheated oven, or until golden brown.

BAKED FRENCH FRIES

INGREDIENTS
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.

salt after frying and use corn oil and red potatoes they taste good and crunchy.





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