French fries. I love them. Some people are chocolate and sweets people. I love French fries. That and caviar...
I love fries. Does not mean I eat them a lot, but today for lunch I think I will make some and to my surprise I found an article online on how to make the "perfect fries" have to say I will give this method a try.
Usually I just heat the oil until very hot and dump the hand cut potatoes into it and let it cook. Take a while i will tell you, but it is always very tasty and as Arvid says the best fries except for so and so. Then he goes to mention a few of his favorite places where he likes their fries.
Article:
Slow-Fried French Fries
There are certain foods that are better when not made at home, like french fries. To achieve golden-brown perfection, you have to fry them twice: first at a low temperature, to poach them; then at a high heat, to crisp them up. Very tasty, very much a pain in the neck. A few years back, I read about how French chef Joel Robuchon supposedly does it at his house: He puts sliced potatoes in a pot of cold oil, turns on the heat, and lets them go. It sounds too simple to work. But as the temperature rises, the potatoes cook from the outer layer in until the fries are wonderfully crunchy outside and creamy in the center. You'll never make fries any other way-even if you've never made them before.
There are certain foods that are better when not made at home, like french fries. To achieve golden-brown perfection, you have to fry them twice: first at a low temperature, to poach them; then at a high heat, to crisp them up. Very tasty, very much a pain in the neck. A few years back, I read about how French chef Joel Robuchon supposedly does it at his house: He puts sliced potatoes in a pot of cold oil, turns on the heat, and lets them go. It sounds too simple to work. But as the temperature rises, the potatoes cook from the outer layer in until the fries are wonderfully crunchy outside and creamy in the center. You'll never make fries any other way-even if you've never made them before.
Preparation Peel 2 lb. large russet potatoes; cut into long french-fry sticks, about 3/8x3/8 inches thick. Rinse; shake off water.
Transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. Pour in safflower or vegetable oil to cover potatoes by 1". Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25-30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.
Transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. Pour in safflower or vegetable oil to cover potatoes by 1". Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25-30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?.....
~Nadiya~
