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From: BryanGSimmons <bryangsimmons@gmail.com>
Newsgroups: rec.food.cooking
Subject: Re: Tips for frying french fries?
Date: Sun, 27 Oct 2024 13:46:54 -0500
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On 10/27/2024 8:21 AM, jmcquown wrote:
> On 10/27/2024 4:30 AM, Daniel wrote:
>> Over the course of many cooking videos, I've learned - by osmosis - of
>> boiling the fries in water for 2-3 minutes prior to dumping into the
>> oil.
>>
>> This gets the fries at a cooking temperature and the outer part of the
>> fry is pre-cooked. Also, the starches are released out of the fry
>> exterior at this time, so when frying - you don't get that burned starch
>> flavor and appearance. The fries have a golden-brown exterior when
>> cooked when the exterior is pre-cooked in water.
>>
>> It works well and my wife eats the hell out of the fries whenever I make
>> them.
>>
>> So you get the crunchy exterior and the soft, mashed potato'ey
>> consistency on the inside.
>>
>> I also boil the potatoes in a brine so that they absorb a bit of that
>> sodium.
>>
>> Daniel
> 
> You could go to all that trouble.  I certainly hope you've patted those 
> brined in salted water potatoes dry before dropping them in hot oil 
> because water and hot oil doesn't mix.  Splatter!
> 
> Or you could simply twice-fry them.  They are known as Belgian Fries. 
> First, simply fry them in batches in 325F vegetable oil.  (Peanut oil is 
> not required.)  Fry the potatoes 4-5 minutes until the potatoes are 
> tender, not browned and crisp.  Remove with a strainer or slotted spoon 
> and drain them well on paper towels.  Bring the oil back up to temp and 
> fry them again until they are golden brown and crisp outside.  Strain, 
> drain, sprinkle with salt and they're done.
 >
In 2024, only a really poor person or a pig would fry in vegetable (soy) 
oil.
> 
> Jill

-- 
--Bryan
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