Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › making good potato chips (french fries)
New Posts  All Forums:Forum Nav:

making good potato chips (french fries) - Page 4

post #46 of 64
5/26/11 at 11:39pm
There is a restaurant here in SF named Marlowe that makes great, perfectly crispy (on the outside) fries. They manage to stay crispy even after they get cold. I was told the secret to their fries is Rice Oil. I have yet to try it at home though.

I've read that horse fat makes for great flavor as well. There is an interview here explaining why:

http://chezpim.com/cook/on_horse_fat_an#more
Reply
Reply
post #47 of 64
5/26/11 at 11:42pm
So, where do I buy horse fat?
Reply
Reply
post #48 of 64
5/27/11 at 12:05am
Quote:
Originally Posted by KJT View Post
They were not soggy in the slightest. The picture was taken right after they were pulled from the oil, so maybe the oil on the surface is what is reflecting the flash. Several people tried them and thought they were good. Overcooked yes, but that was my fault, not the method. There's really not any reason for me to push this method of cooking fries. I posted it on another site and ended up defending it there as well. I've only done it once because I thought it looked interesting and was not a difficult thing to do. It turned out well, despite my overcooking them, and was easy. It takes 30 minutes, a potato and 1.5 cups of veg oil. Give it a shot.
I have no dog in this fight, it is just what I read on cookingissues.com and, I believe, in Modernist Cuisine.
Quote:
Originally Posted by impolyt_one View Post
which method did you use? conventional?
Yeah. 160c and then 180c. I didn't soak the fries after I cut them, though. I just cut them quickly while I was heating the oil. Not for any reason other than I don't like drying things and I don't like over bubbling oil.
Reply
Reply
post #49 of 64
5/27/11 at 12:59am
Quote:
Originally Posted by mm84321 View Post
Matt, when you stick a Q-tip in your ear, does it just come out clean every time?
I'm confused. But no, I can get some nice potatoes.
Reply
Reply
post #50 of 64
5/27/11 at 1:06am
Quote:
Originally Posted by iammatt View Post
I'm confused. But no, I can get some nice potatoes.
The perpetually wax-less ears remark was meant to imply the perfect nature of you and the pictures of the meals you post on here. Those fries looked simply gorgeous.
Reply
Reply
post #51 of 64
5/27/11 at 1:08am
Quote:
Originally Posted by mm84321 View Post
The perpetually wax-less ears remark was meant to imply the perfect nature of you and the pictures of the meals you post on here. Those fries looked simply gorgeous.
Ah, thanks. I appreciate that.
Reply
Reply
post #52 of 64
5/27/11 at 1:08am
Thread Starter 
Quote:
Originally Posted by iammatt View Post
I happened to be making fries tonight..


man they look perfect - next to a rib eye and served with a pint of pale ale and i would be in heaven

oh yeh and aioli dipping sauce
Reply
Reply
post #53 of 64
5/27/11 at 1:09am
Thread Starter 
i was wondering if there was a connection to waxy potatos in that exchange
Reply
Reply
post #54 of 64
5/27/11 at 1:21am
Quote:
Originally Posted by Mr Herbert View Post
i was wondering if there was a connection to waxy potatos in that exchange
I just thought it was fucking weird. But, a little of that as well.
Reply
Reply
post #55 of 64
5/28/11 at 9:55am
Thread Starter 
they went well - i cooked a 700gram t-bone and had it with the chip and mushroom sauce. also a St peters ruby red ale. everything feels greasy now and im semi comatose - kitchen can wait until the morning. another pint for now.
Reply
Reply
post #56 of 64
5/29/11 at 1:10am
Just tried out that "cold oil" method posted earlier in the thread and it worked great. Could not be any easier.. slice potato, put in frying pan, pour in oil, cook for 25-30 minutes. Turned out crispy and delicious:

Reply
Reply
post #57 of 64
5/29/11 at 2:16am
Quote:
Originally Posted by JGP. View Post
Just tried out that "cold oil" method posted earlier in the thread and it worked great. Could not be any easier.. slice potato, put in frying pan, pour in oil, cook for 25-30 minutes. Turned out crispy and delicious:


how did yours turn out so great, whereas the other poster's fries were soggy?
Reply
Reply
post #58 of 64
5/29/11 at 2:17am
Quote:
Originally Posted by GreenFrog View Post
how did yours turn out so great, whereas the other poster's fries were soggy?
He purchased them from McDonald's.
Reply
Reply
post #59 of 64
5/29/11 at 2:26am
Quote:
Originally Posted by GreenFrog View Post
how did yours turn out so great, whereas the other poster's fries were soggy?
IIRC, his weren't soggy, just slightly overcooked.
Reply
Reply
post #60 of 64
5/29/11 at 1:21pm
Quote:
Originally Posted by GreenFrog View Post
how did yours turn out so great, whereas the other poster's fries were soggy?

Dude - they weren't soggy at all. I overcooked them, but they were crispy and not oily.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › making good potato chips (french fries)