I have reached the end of the road with my french fries. They weren’t that bad, but they weren’t what I was looking for. So, I called my clown friend Ron McDonald over to chew on some with me and he confirmed, “these are OK dude, but the kids will say they aren’t sexy enough”. I asked him to leave the premises. Later, I noticed that a few of my CD’s were missing.
I tried the traditional method of ‘twice frying’ (once at a lower temperature, next at a higher), the new-fangled Cooks Illustrated ‘cold oil start frying’ and old-fangled oven baking on a sheet pan. My results weren’t bad, but until I can get a commercial deep fryer (no, the Fry Daddy doesn’t count) I think I will stick to potato gratin or vegetable tempura.
So, I don’t want to be some comment-happy, self-blog-promoting elitist… but you should try the cook’s illustrated recipe that we
stoleadapted a long time ago. It really was some of the best we’ve made from home. We might still have the article too, if your interested in their methodical recipe processhttp://www.feast-your-eyes.com/?p=192
The Cooks Illustrated method was the cold start (I should have been more specific). All the methods yielded OK results, just not exactly what I was looking for.
http://www.yumsugar.com/Twice-Fried-French-Fries-91047
This is the Balthazar recipe I was telling you about, and trying to remember the name of.
Hey there, long time no see! Hope all is well friend. I would have the oil up to 275 and blanch for 4 minutes and then cool them down completely (overnight); They should be “soggy”. Turn the oil up to 375 and fry for 3 minutes. Hopefully they rurn out crispy and you dip them in white truffle hollandaise!
Miz – up for giving me a fry demo to help this post out?