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36

The lower (first) temperature actually cooks the potato so that it is tender, the hotter temperature (second) is what gives the crispy golden coating. If you just did the lower temperature, your fries might be too soft. If you just did the hotter temperature they would be too too tough.


21

Well, that is part of what is going on. Frying at the lower temperature does get it cooked through without over-browning. However, if you kept cooking, you could get it brown without crisping. So, actually it has a lot to do with the changes to the starch molecules in the potatoes. The lower temperature frying brings the starch and water to the exterior of ...


12

The potato is probably not as important as the method. Simply frying them will not get you the fry you want. Basically you boil them, then double fry them. Here are the steps for The Perfect French Fry: Ingredients 2 pounds russet potatoes (about 4 large), peeled and cut into 1/4-inch by 1/4-inch fries (keep potatoes stored in a bowl of water) ...


11

There's too many factors to have a set percentage of oil that will stay, but lets cover a few common things that determine the oil in your final product. Heat of the oil: Your oil needs to be plenty hot enough to actually fry in. For fries, you'll typically want to shoot for between 350-375 F. If you don't have a thermometer, then get one! If you ...


9

I can think of two approaches. In either case, you are going to want to use dehydrated tomato powder (or ketchup powder), as you certainly don't want to add the water content of the tomato to your fry. Option one would be to mix the tomato powder into a mashed potato, structure that with some hydrocolloid, and fry. The other, much simpler and probably better ...


8

Yes it IS possible to create a "pringles" like product using just a few simple items that you probably already have in your home. I will post the ingredients after I list the few items you need. First you will need a mixing bowl, a measuring cup, measuring spoons, and a pasta maker (to help flatten the dough). If you do not have a pasta making machine, do ...


8

Short answer is no. If you were a cook/food scientist we could cover a lot of the ways you could combine potatoes and starches and then layer on forms, but really, most people would rather just make homemade potato chips with a potato, a mandolin slicer and some hot oil. If you want Pringles, they are generally cheap and available. No need to duplicate in ...


8

French fried potatoes (or as the British say, chips) are a deep fried food. In fact, the US term "to french fry" orignally simply meant to deep fry, although simply "french fry" has now come to mean the dish of french fried potatoes. As such, they inherently are not a low fat or small-oil-volume food. If you are asking how you can create these with less ...


7

In the UK Maris Piper potatos are good for making chips. A lot of 'chippies' in the UK use them.


7

I don't know how exactly you fried them, but normally, the second time you deep-fry them is to get them crisp. Make sure you deep-fry them at a hot temperature (180-190°C or 355-375°F). If they aren't crisp enough for you after two minutes, leave them in for another minute and check again. Another thing I've heard a lot (but without actual proof) is that ...


7

Not to take anything away from the answers already existing for this question, but I want to add one more reference: Kenji Alt's in depth opus on creating the McDonald's style fry at home. In summary, his method is to: Blanche the cut potatoes in water lightly acidified with vinegar, to allow them to cook through while the acid keeps the pectin from ...


6

Apparently Pringles aren't very potatoey. According to Wikipedia: Pringles have only about 42% potato content, with the remainder being wheat starch and flours (potato, corn, and rice) mixed with vegetable oils and an emulsifier. So most likely, you'll be looking at mixing those dried potato flakes with flour and water, forming them into chips and deep ...


6

The most detailed French fry investigation I have ever seen comes from the French Culinary Institute's Tech 'N Stuff Blog. You can read The Quest for French Fry Supremacy Part 1 and The Quest for French Fry Supremacy Part 2 for a complete overview not only of their technique but also of the hows and whys behind the decisions they made.


6

French fries are often double-fried: They are par-fried at a low temperature, to cook all the way through, after which they are often frozen They are finish-fried at a higher temperature to crisp up and be hot for presentation The type of potato matters--high starch like Idahos are ideal. Here is a link to a Serious Eats article by Kenji Alt describing ...


5

If you want to make fries the way your favorite restaurant does, you need only a few things. Stuff you need A sauce pan or a fancy fryer, whatever Cold Idaho Russet Burbank No. 1 potatoes Peanut oil Kosher salt Optional Thermometer for measuring oil temperature Cooking instructions Fry at a low temperature until the potatoes are cooked, about ...


4

For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red ...


4

Kestrel, if you can find some. King Edward, although people don't grow them much nowadays because they are susceptible to disease. Golden Wonder, the classic chipping potato.


4

I know I'm a bit late here, but I do have an alternative to frying twice. If you don't want to fry twice, you can also boil the french fries in water that has one or two tablespoons of vinegar or lemon juice for about 15 minutes. You have to allow the fries to cool down after the boiling, at least until the steam is no longer present, before frying. This ...


4

I've found that reheating Fries/chips in the toaster oven is the best way to reheat them. They're crispy and not dried. They end up just as good as before. if you don't have a toaster oven, maybe a standard oven would work for you?


4

Here is an excellent recipe by the guys over at Cooking Issues (and also a follow up report) with almost everything you'd ever want to know about chips. That first recipe is supposedly good even after they've cooled off: Our standard fries are good even when cold. Another option is to cook a lot of chips but stop after their first frying and freeze ...


4

I would definitely not try this in a frying pan. Deep frying a lot of food can be dangerous, because if the oil overflows, it's flammable. I'm sure you've heard the horror stories of people deep-frying turkeys and the oil overflowing. The minimal set up you will need is a large, heavy bottomed pot, preferably stainless steel or cast iron, though heavy gauge ...


4

There are a couple tricks I've learned from Cook's Illustrated about making oven fries: Soak your cut potatoes in warm water to rinse off excess surface starch. Drain them and dry them very well (I use a salad spinner and paper towels). Use a heavy duty sheet pan on the bottom rack of a hot oven to focus the heat on crisping the bottoms of the potatoes. ...


3

If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory. but they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp. I've known a lot of ...


3

The double fry process is to make a crisper potato chip. Tests have indicated that less oil is absorbed too, so this is a general health benefit The blanch process is mainly for mass production reasons to stop potato chips from sticking together when packed. It removes all surface starch. Cold water rinsing is all that is needed for home, small scale ...


3

If you are care about aspects other than texture... You might be interested to know that McDonald's fries are beef flavoured. In The book fast food nation it is pointed out that McDonald's fries distinctive flavour comes from the fact that they were cooked in 'beef tallow' (lard). In the 90s they stopped doing this and moved over to vegetable oil but ...


3

You could also go another route and make them sweet with cinnamon and sugar (and nutmeg and/or ginger if you like them). Edited to add: cumin is also good with sweet potato fries, so it'd probably be good with pumpkin fries.


3

We use our deep-fryer and it works great. We don't have a professional fryer, just a regular one. They are fairly cheap here. Bake the fries in multiple batches the first time in advance (an hour or so before dinner). For the second frying, put some in the basket, fry them for a couple of minutes till they are the way you like them. Divide them between the ...


2

Looks like the preferred potato for the Netherlands and Belgium is Bintje, that one is being mentioned in various places. It also seems that a slightly floury potato gives better results than a waxy one.


2

After cooking 90% of the way, pat fries dry on paper towels and lightly brush with a mix of ingredients--tomato paste, honey, vinegar, garlic/onion powder, and salt. Finish in the oven on very high heat (450-500) until the outsides begin to brown. If you can only use tomatoes and not paste, reduce the above ingredients in a saucepan, substituting fresh ...



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