Thursday, August 26, 2010

French Fries

This is how I make "triple cooked" chips. This idea has been around for a long time, even though it has gotten more attention recently from the likes of Heston Blumenthal. The details that I found were most important(although each detail is infinitely important if you want it to come out right) were the type and age of the potato, the temperature, size and seasoning of the water cooking step, and the first fry. This picasa page has photos to go along with the following recipe.
Freshly dug, middle of the road amylose to amylopectin potatoes(I've tried superior, katahdin, NY114, and carola with great results, 5 lbs is a good starting point, but you could do more)
10000g water
230g salt
3qt oil
2 cup beef tallow
Peel the potatoes and cut them into large fries, the size of the potato will dictate what size is ideal, but they should be around 2cm by 2cm by the length of the longest side of the potato. Place the fries into cold water. In a very large pot bring the 10000g of water to a boil and add the salt. At a rolling boil, add a small amount of fries(you want to pot to recover a boil quickly) and cook for 13 minutes. They will be very soft, but remove them carefully and let them cool on a tray. Keep boiling the potatoes in batches until all are cooked. Let them further cool in the fridge for at least 2 hours. Once fully chilled, bring the oil to 310F. Fry, in batches, until the potatoes have developed a dry exterior and just start to turn color, about 8 minutes. Remove the potatoes, place on a tray, and let fully cool to room temperature(you can refrigerate them). Freeze the potatoes completely, in an air tight container if you are planning for long term storage. Once frozen, remove and let thaw in the fridge. Bring the oil, with the addition of the beef tallow, to 375F and fry the thawed potatoes until they are dark brown. Remove from the oil, lightly sprinkle with salt(they are already pretty seasoned) and serve once they have cooled slightly.
Oh dear...
Creamy seasoned middle, crunchy outside

Make 10 pounds at once, or 50, and freeze them all, then amazing fries are a thaw and quick fry away.
Oh, and remember Russet Burbanks have a high proportion of Amylose to Amylopectin(mealy), fingerling potatoes have the opposite(waxy), carolas are in the middle(trip-fries).



Post a Comment