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making good potato chips (french fries) - Page 5

post #61 of 64
5/29/11 at 3:03pm
Quote:
Originally Posted by GreenFrog View Post
how did yours turn out so great, whereas the other poster's fries were soggy?

probably just the lighting
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post #62 of 64
5/31/11 at 11:53am
I too tried the "cold oil" method for the first time over the weekend, after reading this thread. It worked okay, but I wasn't super thrilled with the results. The fries were definitely crispy but also had a chewiness to them that wasn't appealing. Maybe I left them in the low-temp oil for *too* long. Next time I'm going back to my usual double-fry method.
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post #63 of 64
5/31/11 at 3:22pm
I tried the cold oil method just now for shits and giggles; pretty much a fail - the damn things stuck to the pan and broke into bits when I tried stirring the pan gently to get things to unstick, because they languor at about 220F for so long and just stay in a 'blanched' state forever until the final push - they're just soft as fuck forever and it's no wonder the bottom ones get stuck. Maybe my potatoes over here are really starchy. Out of 3 small potatoes, I got about 7 serviceable fries. lol. If I could mitigate the sticking I might try it again but it was an all-clad pan and it was kind of disappointing. They did taste nice, and the outside texture was nice and crisp and shrunken over the fry, the insides soft and creamy, and I fried them til truly golden, something like you'd get with a fish n chips, which they were.
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post #64 of 64
5/31/11 at 8:14pm
Quote:
Originally Posted by impolyt_one View Post
I tried the cold oil method just now for shits and giggles; pretty much a fail - the damn things stuck to the pan and broke into bits when I tried stirring the pan gently to get things to unstick, because they languor at about 220F for so long and just stay in a 'blanched' state forever until the final push - they're just soft as fuck forever and it's no wonder the bottom ones get stuck. Maybe my potatoes over here are really starchy. Out of 3 small potatoes, I got about 7 serviceable fries. lol. If I could mitigate the sticking I might try it again but it was an all-clad pan and it was kind of disappointing.

They did taste nice, and the outside texture was nice and crisp and shrunken over the fry, the insides soft and creamy, and I fried them til truly golden, something like you'd get with a fish n chips, which they were.

Don't stir the pan at any point during cooking. This is the same technique that applies when searing meats or grilling hamburgers. I like to think of it as the lazy man's french fries: turn on and walk away.
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