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Path: ...!Xl.tags.giganews.com!local-4.nntp.ord.giganews.com!news.giganews.com.POSTED!not-for-mail NNTP-Posting-Date: Sun, 27 Oct 2024 19:25:26 +0000 Subject: Re: Tips for frying french fries? From: spanks@nc.rr-dot-com.no-spam.invalid (Spanks) Newsgroups: rec.food.cooking Mime-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit User-Agent: newsSync 677108305 References: <mUWdnZY3CKDAwYD6nZ2dnZfqnPEAAAAA@giganews.com> Message-ID: <dOydnSEzW587DoP6nZ2dnZfqn_adnZ2d@giganews.com> Date: Sun, 27 Oct 2024 19:25:26 +0000 Lines: 64 X-Usenet-Provider: http://www.giganews.com X-Trace: sv3-TYRLhoJCGAY6WJhmvcWmVdYaHM4IECx+AoacONJaVvgcqorvRY1TNQMA9o+mh5QaV5gB9BeZ9JCyQZX!bIV6XljuFJBitgqLGezs3ceQRiZa2aubrxb1khNI5m+ryBhklNk8/dH6sdzvuaxNrqt4wyjJ21kL!8w== X-Complaints-To: abuse@giganews.com X-DMCA-Notifications: http://www.giganews.com/info/dmca.html X-Abuse-and-DMCA-Info: Please be sure to forward a copy of ALL headers X-Abuse-and-DMCA-Info: Otherwise we will be unable to process your complaint properly X-Postfilter: 1.3.40 Bytes: 2912 X-Original-Lines: 1 > > 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 > > > jmcquown wrote: > > > 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. > > Jill Thank You. Thanks to everyone else too. I am looking forward to trying this out today along with the Smash Burgers. This is a response to the post seen at: http://www.jlaforums.com/viewtopic.php?p=677050188#677050188