French Fry Science.

[worth1]

Next experiment is a simple one.
Cut up potato in about 5/8ths inch fries.
Put in cold water with a little salt and sit on medium heat covered and cook.
Following the rules.
Root crops start in cold water.
Let slowly come to simmer and time.
That's a hard one but I usually go about 8 minutes and take off heat to continue cooking.
What ever the case you don't want to over cook.
Then take out and let cool.
I'm cooking the potatoes now.
Be back later.

[worth1]

Totally over cooked the potatoes but they are turning out pretty good.
Creamy inside crunchy outside on first fry.
Can't wait for the second fry.

[worth1]

Over cooked one more potato last night and added it to the other one.
Then fried twice the first one was already fried the day before.
Let the second one cool and fried the second time.
These came out fantastic and stayed crispy.
Definitely on the right track.

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[worth1]

Not French fries but I made kartoffelpuffers yesterday for breakfast.
Done the proper way they are to die for.
The hash browns in restaurants where they steam grated potatoes on a griddle suck.
My kartoffelpuffers have grated potatoes egg flour a little corn starch and finely chopped onion.
Cooked in deep fat.
All I do is squeeze the potato water out there is no rinsing.

[worth1]

After much experimenting I have gone back to basics.
No soaking in water no rinsing..
I find it not necessary because I'm only cooking for myself.
The results are the same if not better and not as troublesome.

[worth1]

I stumbled upon a very good way to make a thick potato chip.
Incredibly delicious too.
I sliced up the potato into what looked like 1/16 slices and dropped in the hot oil to get golden brown.
They are thicker than kettle cooked but yet crispy and tasty.
Here they are mixed with fried fish and squash.
Down and dirty tartar sauce.
Probably not the most healthy thing to eat but ya gotta enjoy yourself sometimes.

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[worth1]

You can't make good fries with old potatoes.
Not true.
I did it the other night.
Some with a lot of the moisture gone.
I simply peeled the shriveled okd things and cut the rascals up into about 1/4 inch fries.
Then twice fried them second fry after they were completely cooled.
Much of the starch had turned to sugar so they didn't turn off color much either.
They came out crispy and stayed that way without over cooking.

[GoDawgs]

I was watching one of the cooking shows last week and the lady was doing her french fries with a three step fry. The first fry was at 310 degrees and I can't remember what the other two temps were. I'll have to see if I can find that and post it for you in case you want to play with. She says it makes them extra crispy.

OK, I found it:

https://www.foodnetwork.com/recipes/goo ... s-13517802

She soaks hers for 30 minutes in ice water before the first fry but I know you don't. The step that takes the longest is the fries into the reefer or freezer 30 minutes to 1 hour until chilled after the first fry before the second frying but I suppose I could be doing something else during that time. LOL! Frying's #2 and #3 are at 355.

You might find the video of the program here. In it she shows and describes the color after each of the first two fryings.
https://www.foodnetwork.com/shows/girl- ... at-bernies

I'm going to have to try this.

[worth1]

I was watching one of the cooking shows last week and the lady was doing her french fries with a three step fry. The first fry was at 310 degrees and I can't remember what the other two temps were. I'll have to see if I can find that and post it for you in case you want to play with. She says it makes them extra crispy.

OK, I found it:

https://www.foodnetwork.com/recipes/goo ... s-13517802

She soaks hers for 30 minutes in ice water before the first fry but I know you don't. The step that takes the longest is the fries into the reefer or freezer 30 minutes to 1 hour until chilled after the first fry before the second frying but I suppose I could be doing something else during that time. LOL! Frying's #2 and #3 are at 355.

You might find the video of the program here. In it she shows and describes the color after each of the first two fryings.
https://www.foodnetwork.com/shows/girl- ... at-bernies

I'm going to have to try this.

Most of the time I fry three times as well but I'll look at the video because I've never seen a woman do it but maybe a couple of men.
I've also played close attention to the actual temperature of the oil.
But and a big but I've just allowed myself to use the position of the stove dial as a gauge.
Really lame on my part if trying to show someone else.

Most of the time I'm tired and just want something to eat fast and cook away without cooling properly.
I can't count how many times my mom would call downstairs to the basement den and tell me to pick out potatoes for her to fry for my supper.
They were home grown potatoes laying out on the floor on plywood of the basement den behind the chairs to watch TV.
I would always get excited because we were having fried potatoes for supper.
So I would pick out potatoes and carry them upstairs for her to cook.
They were almost always bratkartoffeln.

[Old chef]

Hello,
Please watch Kenji Lopez's utube on potatoes. It's a British Technique. Very Tasty & crispy

Old Chef

[Wildcat82]

That was great! If we really think about how many people with the regular and frequent consumption of this corporate food has sickened or killed, we’d likely look at these establishments in a much different light.

The actual threat the regular consumption of this food represents to the public health and to overall damage to the society with skyrocketing health care costs and other burdens far exceeds level of danger and destruction the threats many other things present to public health, in relation many of these are comparatively minor things that people totally go bonkers, protest, and demand legislative relief and change over. Yet, many of the same people never say much more than a peep about the massive dangers of this food served up by these corporations. It’s interesting.
.

You nailed it. My daughters always tell me about their friends that eat almost all their meals in restaurants, usually chain restaurants. Both my girls have recently come to realize all chain restaurant food is just junk food along with most processed grocery store food.

[Kraky]

This reminded me of a podcast I listened to on NPR a while back on how to create fries that don't get soggy :

If I remember correctly the trick was mostly in the coating, and in my experience coated fries are the ones that reliably stay crispy, though I think uncoated crispy ones are tastier.

[worth1]

That was great! If we really think about how many people with the regular and frequent consumption of this corporate food has sickened or killed, we’d likely look at these establishments in a much different light.

The actual threat the regular consumption of this food represents to the public health and to overall damage to the society with skyrocketing health care costs and other burdens far exceeds level of danger and destruction the threats many other things present to public health, in relation many of these are comparatively minor things that people totally go bonkers, protest, and demand legislative relief and change over. Yet, many of the same people never say much more than a peep about the massive dangers of this food served up by these corporations. It’s interesting.
.

You nailed it. My daughters always tell me about their friends that eat almost all their meals in restaurants, usually chain restaurants. Both my girls have recently come to realize all chain restaurant food is just junk food along with most processed grocery store food.

Salt fat and sugar like the guy said.
There's a YouTube guy that talks about how to make your food taste better by cooking the way restaurants do .
Like everyone likes restaurant food.
He sort of a self proclaimed expert but I don't buy into his love of restaurant food especially the chain ones.

[Wildcat82]

That was great! If we really think about how many people with the regular and frequent consumption of this corporate food has sickened or killed, we’d likely look at these establishments in a much different light.

The actual threat the regular consumption of this food represents to the public health and to overall damage to the society with skyrocketing health care costs and other burdens far exceeds level of danger and destruction the threats many other things present to public health, in relation many of these are comparatively minor things that people totally go bonkers, protest, and demand legislative relief and change over. Yet, many of the same people never say much more than a peep about the massive dangers of this food served up by these corporations. It’s interesting.
.

You nailed it. My daughters always tell me about their friends that eat almost all their meals in restaurants, usually chain restaurants. Both my girls have recently come to realize all chain restaurant food is just junk food along with most processed grocery store food.

Salt fat and sugar like the guy said.
There's a YouTube guy that talks about how to make your food taste better by cooking the way restaurants do .
Like everyone likes restaurant food.
He sort of a self proclaimed expert but I don't buy into his love of restaurant food especially the chain ones.

There's a lot of highly educated nitwits (chefs, horticulture PhD's, Master Gardeners) who have no idea what real food is supposed to taste like. My grandmother was recognized by all the older Czech/Austrian ladies as THE master baker in town. She was always asked to bring baked goods to her church bake sale. Inevitably, during the sale, tons of younger women would walk right past her world class kolaches, rohliki, and Vanocka and buy the prepacked grocery store cinnamon rolls on the same table. Meanwhile the older church ladies would be literally falling out of their chairs in disbelief at this travesty they were watching.

[worth1]

Hello,
Please watch Kenji Lopez's utube on potatoes. It's a British Technique. Very Tasty & crispy

Old Chef

I've yet to find that particular video.
I'm watching him fry chicken now.
He's spot on with the fried chicken.
My next batch will be in my cast iron wok.

[Old chef]

Hello,
Please watch Kenji Lopez's utube on potatoes. It's a British Technique. Very Tasty & crispy

Old Chef

I've yet to find that particular video.
I'm watching him fry chicken now.
He's spot on with the fried chicken.
My next batch will be in my cast iron wok.

He has a great book. The Food Lab. Won a James Beard for it!

Also his fool proof pan pizza is an extremely popular recipe
Old chef

[worth1]

Hello,
Please watch Kenji Lopez's utube on potatoes. It's a British Technique. Very Tasty & crispy

Old Chef

I've yet to find that particular video.
I'm watching him fry chicken now.
He's spot on with the fried chicken.
My next batch will be in my cast iron wok.

He has a great book. The Food Lab. Won a James Beard for it!

Also his fool proof pan pizza is an extremely popular recipe
Old chef

I found an article he wrote on how to make french fries like McDonald's.
I don't actually like McDonald's french fries.
I must be the only person on earth that doesn't like them.
He also just won another James Beard award.

[Old chef]

Hello,
Please watch Kenji Lopez's utube on potatoes. It's a British Technique. Very Tasty & crispy

Old Chef

I've yet to find that particular video.
I'm watching him fry chicken now.
He's spot on with the fried chicken.
My next batch will be in my cast iron wok.

He has a great book. The Food Lab. Won a James Beard for it!

Also his fool proof pan pizza is an extremely popular recipe
Old chef

I found an article he wrote on how to make french fries like McDonald's.
I don't actually like McDonald's french fries.
I must be the only person on earth that doesn't like them.
He also just won another James Beard award.

So, if you want the absolute bestest fried potatoes- Try Trice cooked french fries. Yes triple cooked, freezing is an important stage. It realigns the starches in the potatoes.

Give it a shot- you can do the first 2 steps and have the frozen ones at ready any time

Hasta La Pizza
Old chef

[worth1]

Hello,
Please watch Kenji Lopez's utube on potatoes. It's a British Technique. Very Tasty & crispy

Old Chef

I've yet to find that particular video.
I'm watching him fry chicken now.
He's spot on with the fried chicken.
My next batch will be in my cast iron wok.

He has a great book. The Food Lab. Won a James Beard for it!

Also his fool proof pan pizza is an extremely popular recipe
Old chef

I found an article he wrote on how to make french fries like McDonald's.
I don't actually like McDonald's french fries.
I must be the only person on earth that doesn't like them.
He also just won another James Beard award.

So, if you want the absolute bestest fried potatoes- Try Trice cooked french fries. Yes triple cooked, freezing is an important stage. It realigns the starches in the potatoes.

Give it a shot- you can do the first 2 steps and have the frozen ones at ready any time

Hasta La Pizza
Old chef

Been doing the three fry method for a few years now.
It all really depends on the potatoes and the freshness of them as to what the results will be.
Don't expect great results from old potatoes.

[AKgardener]

I haven’t had fries in years I really miss em !! Hubby is on a health kick so stir fry and more stir fry haha.