Introduction and Need for Help!

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Hello, I'm a design student that enjoys cooking for fun and eating.

I’m doing a research project about the diversity of french fries. I’m conducting a questionnaire about the different recipes people have for making french fries at home and it would be great if anybody here was willing to contribute!

https://www.surveymonkey.com/r/JP7CVTK

You can also leave your recipes in the comments below.
 

phatch

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I find the frying too messy and hands on. Baking frees me for other tasks. 



Oven to 450. Peel and cut russett potatoes into long sticks, no bigger than 1/4 inch in width. My method branches here depending if I'm doing "Layla" fries or traditional fries. 



Layla fries:


Toss with olive oil to coat evenly. Season with Za'atar, sumac and little extra salt. arrange on a baking sheet lined with parchment paper with as little overlap and touching as reasonable. 



Bake on the middle rack, turning once or twice so they cook as evenly as possible, 25-35 minutes. 



Serve with harissa spiked toum.  http://www.laylagrill.com/




o.jpg



Regular fries:


As above but use a neutral oil, canola or grapeseed. Season just with salt. Serve with Fry Sauce--Utah specialty. A mix of mayo, ketchup, and other seasonings. https://en.wikipedia.org/wiki/Fry_sauce
 
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kuan

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Soak in cold salted water.

Blanch at 300F for a minute.

Cool.

Fry at 375 until golden brown.
 
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@phatch Thank you! I like how detailed you were in your recipe. That helps me out a lot, Thank you so much~
 
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@kuan  's way is how I would do it if i want fancy french style super crispy fries, which are great!

Sometimes I just want a dirty greasy fry that smells a little bit like the terroir it came from.  I blame nostalgia.

Wash but don't peel.  Cut your potato into fry shape 1/4" x 1/4" x length of potato,.  Fry at 350 F until done.  Salt and cool on a drying rack so they don't get soggy. I fry in a wok outside.  It uses less oil, heats up faster, and doesn't stink up my house.

Serve with an old school flat kind of burger, not a thicker pub burger.  :D  Oh and a milk shake never hurt anyone
 
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Joined Oct 27, 2016
@kuan , Thank you! Do you have a preferred type of potato?

@MillionsKnives ,Thank you for including the measurements of the fry cuts! I also find it really interesting how you fry with a wok outside, I havent heard of anyone doing that before.
 
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In addition to all the points mentioned in this article: http://www.seriouseats.com/2010/06/wok-skills-101-how-to-deep-fry-at-home.html

It is a matter of mathematics.  If you fry in a pot the volume of a cylinder V
ca12fb8805933dc3f42f14b8d9405184295ab7e3
    In a wok which is roughly a hemispherical cap the volume is 
768d4c932708900fa3cf1a5b3075a61b1150ff03
.


Intuitively, the height of oil is going to be smaller than the radius of your wok.  So when you square it, it would be better to square the h than the r. 

Basically to get the same surface area (the circle) at the top and the same depth of oil (in the middle anyway), you use much less oil.
 
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Step 1: cook very slowly in water or sous vide for 20-30 minutes to pre-gelatinize the starch.

Step 2: let sit, spread out flat, in the freezer about 1 hour to dry thoroughly.

Step 3: fry at 130C/265F for 5 minutes to cook and start a crust.

Step 4: drain, spread on a rack, freeze one hour, hold in fridge until needed.

Step 5: fry at 180C/350F until crisp and golden. Toss with salt and serve at once.


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