deep frying french fries
 

I got a deep fryer last year for Christmas - T FAL. I've always used
vegetable oil and still the fries come out soggy and not at all as I
remember from my childhood days. Should I be using lard instead? - I have
the temperature up as far as it can go and wait 'til the light goes off -
this is indeed a bummer............but you guys have all the answers.

Elaine

deep frying french fries
 

"elaine" > wrote in message news:3ffa08d9$1_4@aeinews....
> I got a deep fryer last year for Christmas - T FAL. I've always used
> vegetable oil and still the fries come out soggy and not at all as I
> remember from my childhood days. Should I be using lard instead? - I have
> the temperature up as far as it can go and wait 'til the light goes off -
> this is indeed a bummer............but you guys have all the answers.
>
> Elaine

It helps if you blanch the fries first and then fry them again. Put them in
the basket and fry for a few minutes, then remove. Let the oil return to
the proper temperature (375F) and return the fries to the oil. Remember not
to fry too many at a time.

Here is a link that explains the process in detail:
http://mvproduce.com/ffries.html

deep frying french fries
 

On 01/05/2004 4:59 PM, in article 3ffa08d9$1_4@aeinews., "elaine"
> opined:

> I got a deep fryer last year for Christmas - T FAL. I've always used
> vegetable oil and still the fries come out soggy and not at all as I
> remember from my childhood days. Should I be using lard instead? - I have
> the temperature up as far as it can go and wait 'til the light goes off -
> this is indeed a bummer............but you guys have all the answers.
>
> Elaine
>
>
>
>
>
>
It's a two step process.

French Fries
Vegetables
4 russet potatoes, peeled
2 to 3 quarts canola, vegetable or peanut oil
Coarse salt or sea salt


1. Cut the potatoes into french-fry batons by hand or with one of the
french-fry cutting devices available in cooking equipment stores.

2. Begin to heat the oil.

3. Meantime, soak the potatoes in cold water to remove the starch and dry
very thoroughly in paper towels.

4. When the oil reaches 320 degrees place the potatoes in the basket and
cook for 8 to 10 minutes. The potatoes will just be starting to color
slightly. They will be cooked through but not crisp. Remove the basket and
hang it on the pot¹s hook.

5. Raise the oil to 375 to 380 degrees and return the potatoes to cook
another 3 to 4 minutes until thoroughly brown and as crisp as you like them
(while still tender inside). Toss with salt and serve.



Eight minutes at 320 degrees and 3-4 minutes at 380 degrees in the
RotoFryer.




--
================================================== ===================
"New Orleans food is as delicious as the less criminal forms of sin."
-- Mark Twain, 1884
================================================== ===================

deep frying french fries
 

On Mon, 05 Jan 2004 19:59:22 -0500, elaine wrote:

> I got a deep fryer last year for Christmas - T FAL. I've always used
> vegetable oil and still the fries come out soggy and not at all as I
> remember from my childhood days.

Probably overcrowing the fryer. Try chopping up a single small potato and
fry that first.

Also make sure you're using starchy potatoes. Burbank Russets are ideal -
general Russets are adequate. Waxy potatoes are... moribund fries. Don't
try that at home.

> Should I be using lard instead?

Ehh... not necessarily. veggie oil is adequate, as is Crisco. Depends on
the mouth feel of the final product. I've noticed that the fries taste
more "American" when I fry in liquid vegetable oil. I get something
incredibly similar to what I had in Benelux when I use Crisco.

> I have the temperature up as far as it can go and wait 'til the light
> goes off - this is indeed a bummer.

You need to blanch prior to hot frying, unless your fries are 5mm square
or thinner. The problem is that the outsides will get brown before the
insides are cooked at high temps. Lower temps will cook the inside but not
brown the outsides.

Try this:

1. Cut up a small, peeled Russet potato - no more than 350g in weight. The
pieces should be about 1cm x 1cm x 3.5cm. If working with imperial, well,
I think that's about 6oz and .5in x .5in x 1.5in. I'm bad with Imperial in
the kitchen these days.

Don't soak the fries in water - cut them up and drop them into the hot
oil. It's just better this way.

2. Fry them in 150C/325F oil until the fries turn opaque white. Take them
out of the oil and let them drip back to room temp.

3. Put them in a freezer safe container and freeze them overnight. You
might want to shake them up a little bit to make sure they're not suck
into one big mess

4. The next day bring that same oil to 175C/375F. If they've got one of
those baskets that hang above the oil, put the fries in that and let them
thaw slightly over the hot oil.

5. Fry the fries until they turn a light golden brown.

6. Take them out, shake them, and put them on to a rack. Paper towels
should be avoided.

7. Dash them with salt and enjoy!

> but you guys have all the answers.

I hope so, but I'm still a newbie. :)

> Elaine

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown