Author Topic: Fresh cut fries  (Read 962 times)

PhilH

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Fresh cut fries
« on: January 26, 2020, 08:44:37 PM »
If you make fresh cut fries, I suggest you try the triple cooked method.

This method of making “chips” was invented by English Chef Heston Blumenthal in 1993, at his restaurant The Fat Duck

Procedure

Simmer cut fries gently in water, until almost falling apart
Fry @ 275 for 5 min
Fry @ 375 for 5 min

It is important to completely dry the fries after cooking in water, I used a fan outside it is winter, chef Heston uses a chamber vacuum sealer (I don’t have one) and he uses a certain kind of potato, that isn’t readily available here in the United States, anyway you can just google the procedure and spend hours reading up on it, mine turned out good, but were better the first time I attempted it, there are many variables that effect the fries.
Phillip   Ramsey MN

old sarge

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Re: Fresh cut fries
« Reply #1 on: January 26, 2020, 08:47:13 PM »
May have to give that method a try.
David from Arizona
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prudentsmoker

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Re: Fresh cut fries
« Reply #2 on: January 29, 2020, 06:37:19 AM »
Here is a method that works well for me. Just did it yesterday in fact. Bake potatoes as usual, put in fridge until completely cool, cut into fries and fry as normal. Makes the best I have ever had.
Brian from Wichita

poppypig

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Re: Fresh cut fries
« Reply #3 on: February 18, 2020, 09:05:47 AM »
search gregbooras oven baked beer brined french fries, best ever! easy, no double frying, crispy outside, fluffy and tender inside, the only change I made was I cut them into steak fries. The only way I'll ever do fries again. I bet they would make some great poutine. Thanks for sharing that recipe Greg.
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