anyone make their own french fries - Chicagoland Sportbikes
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post #1 of 8 (permalink) Old 08-06-2008, 10:58 PM Thread Starter
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anyone make their own french fries

fastfood places don't make great fries anymore. And if they do, it is very rare. Usually, they leave the fries sitting too long.

I tried making my own but they didn't turn out to well. Anyone make any that turned out close to the ones at a restaurant?
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post #2 of 8 (permalink) Old 08-06-2008, 11:02 PM
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Even though you're strange as fuck I'll try to help you out. After you cut the taters soak them in water. Pat dry then fry. Result will be crispier fries.
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post #3 of 8 (permalink) Old 08-06-2008, 11:03 PM
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Even though you're strange as fuck I'll try to help you out. After you cut the taters soak them in water. Pat dry then fry. Result will be crispier fries.
also make sure your oil is at 350 degrees



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post #4 of 8 (permalink) Old 08-06-2008, 11:10 PM Thread Starter
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I saw good eats yesterday, and he did soak them in water. Which was one of the steps I skipped. He says it removes the starch.

He did a 325 3 minute cook and a 2nd 375 3 minute cook. But his fries didn't look that good on tv.

I heard they put beef fat or something in the fries to make them better? After xmas, my favorite fast food place fries went downhill. And even fresh, they still don't taste the same.
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post #5 of 8 (permalink) Old 08-07-2008, 07:25 AM
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I believe they have to be blanched (dunk them in boiling water real quick), then dried or frozen, then deep fried.
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post #6 of 8 (permalink) Old 08-07-2008, 07:43 AM
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After xmas, my favorite fast food place fries went downhill. And even fresh, they still don't taste the same.
Sounds like removal of all transfats.

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post #7 of 8 (permalink) Old 08-07-2008, 07:55 AM
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Did in college made our own chips, freaking amazing. We threw the deepfryer out right after because we knew thats all we would eat if it was around.
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post #8 of 8 (permalink) Old 08-16-2008, 09:53 AM
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You have to do the two step process, first you cook them in oil (no browning), then you let them cool. Even freezing them at this point will help make them crispy. Then you fry them again to get them brown and crisp. The trick is to first fry at a low temperature, let them rest and let the oil come back up to a higher temperature. Also do small batches so the temperature of the oil does not drop too drasticly.

So...

Cook in small batches.

Soaking in water before is a good idea, mostly so your spuds don't turn brown while batch cooking.

Fry at low temperature, 325-350 until potatoes are just tender, but not browning.

Let oil recover its heat. Let cooked potatoes rest or even freeze.

Fry again at higher temerature, 350-375 for browning and crisping.

Season fries immediately as they come out of the oil.

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