On 15-Mar-2010, "Kent" > wrote:

> "Brick" > wrote in message
> ...
> >
> > On 14-Mar-2010, "Kent" > wrote:
> >
> >> "Brick" > wrote in message
> >> ter.com...
> >> > Deep fat frying, automatic fryers
> >> >
> [snip]
> >
> > I'm off on a new frying challenge now. "The perfect french fry".
> > I saw a show somewhere about a restaurant that soaked raw fries
> > for 24 hours in water before double frying them to achieve fries
> > that their regulars swear by. As I remember, they use peeled
> > russets.
> >
> > We'll see what happens.
> > --
> > Brick (Youth is wasted on young people)
> >
> >
> Use Russets, old Russets with a high starch content. Don't rinse or soak
> them. Do a two stage fry, the first at about 325 for ten minutes. Then
> heat
> oil to 365F or as high as it will go without oil breakdown. Put the fries
> in
> for the second round, as long as it takes to crisp up.
>
> Kent

I abandoned that procedure a couple of years ago. It doesn't achieve
my description of the perfect fry.

--
Brick (Youth is wasted on young people)