|
 Author | Topic: French fries / chips (Read 724 times) |
joanne28
member is offline
![[avatar]](http://i635.photobucket.com/albums/uu73/nowdocking/books.jpg "[avatar]")
Joined: Sept 2009
Gender: Female 
Posts: 481
Location: Mississauga, Ontario
|  | Re: French fries / chips
« Reply #30 on Jun 21, 2012, 8:47pm » | ![[Quote]](http://images.proboards.com/buttons/quote.gif "[Quote]") |
But I grew up with white vinegar and malt vinegar smells of dirty feet. I have a couple of recipes when I use it also. I might use apple cider vinegar. I have malt vinegar in the house, along with several others (white, red wine, white wine, rice, balsamic and the aforementioned malt and apple cider). I'm ready for any vinegar situation.
As for the limp stuff, that depends on what's limp. 
K, you and I will have to be the ones to convert people to the fat and limp fries. Plus they should be fairly dark, not blonde.
| |
|
imec
member is offline
![[avatar]](http://i695.photobucket.com/albums/vv320/imec46/New%20Album/IMG01893av.jpg "[avatar]")
Joined: May 2009
Gender: Male 
Posts: 5,379
Location: Winnipeg
| | Re: French fries / chips
« Reply #31 on Jul 19, 2012, 6:24pm » | |
Against my best instincts and betting solely on my confidence in Cooks Illustrated, I recently tried their "Easier French Fries" method. The method flies (fries?) in the face of all conventional wisdom surrounding the subject. First of all, the potatoes need not be rinsed/soaked. Second, only a single frying is required. Third, and perhaps most bizarre, the chips are started in cold oil - yes COLD oil!
As the CI site is a pay site, I've attached a link to another site which briefly summarizes the science behind the success of this outlandish approach and provides step by step instructions. I've used this twice now and will continue to use it regularly. It's SO much easier than the traditional method.
The one adjustment I've made to the method is to substitute an anodized steel, non-stick coated stock pot for the recommended Dutch oven, as the first time I tried it (with my enameled cast iron Dutch oven) I experienced a little too much sticking for my liking.
Here's the link.
If you try it let us know what you think.
(oh, and several times during the frying I was convinced it would not work - it does and it did, twice now for me).
| |
|
kerouac2
helper
member is offline
![[avatar]](http://i450.photobucket.com/albums/qq228/kerouac2/frog.jpg "[avatar]")
Joined: Feb 2009
Gender: Male
Posts: 34,426
Location: Paris, France
| | Re: French fries / chips
« Reply #32 on Jul 19, 2012, 6:55pm » | |
That does indeed seem odd. I feel that I must give it a try.
I start cooking quite a few things cold that I've always been told must be thrown in only when the cooking utensil/liquid/venue is HOT.
| |
|
casimira
member is offline
![[avatar]](http://lh3.googleusercontent.com/-geCedqtD42k/T5nyULl9CqI/AAAAAAAAWGM/1EM9HKLEDUs/s512/IMG_2160.JPG "[avatar]")
Joined: Jan 2013
Gender: Female
Posts: 373
Location: NOLA,USA
| | Re: French fries / chips
« Reply #33 on Jul 19, 2012, 7:35pm » | |
Too funny Imec that you are now posting this.
I have yet to try this recipe.( we do little to no deep frying as there are only the two of us,it's perfect for a family affair)
I do remember reading it at my mother's house in the pile of Cook's Illustrated magazines she had hoarded, (and, I now have most of.  )
I read this recipe with sheer fascination.
I remember also mentioning it to you and your response was, "No way, it won't work!, that's wrong".
I'm glad it worked, and, the fries look perfect in your pic.
Did you incorporate the bacon fat or no? It's optional but says it will lend a meaty flavor.
| |
|
imec
member is offline
Joined: May 2009
Gender: Male
Posts: 5,379
Location: Winnipeg
| | Re: French fries / chips
« Reply #34 on Jul 19, 2012, 8:04pm » | |
Hahahahahahahahaha! Yes, I was skeptical to be SURE! I did indeed incorporate the bacon fat and I also substituted Canola oil for the peanut oil as peanut oir is rather expensive here, not to mention hard to find sometimes. Next time I'm going to use a trick I often used when I made fries by the traditional method - frying some fatty ground beef in the oil before frying the chips. Of course, I'll have to let the oil then cool down.
| |
|
casimira
member is offline
Joined: Jan 2013
Gender: Female
Posts: 373
Location: NOLA,USA
| | Re: French fries / chips
« Reply #35 on Jul 19, 2012, 8:36pm » | |
Yes, the piece says you can substitute canola or vegetable oil. (one of CI's test previous test kitchen recipes goes into the whole preferred peanut oil thing).
One thing your link didn't note, and this is critical,( this guy didn't read the CI piece very closely to have missed this!) This recipe calls for Yukon Gold potatoes. DO NOT TRY THIS WITH RUSSETS. They're too starchy for this technique.
| |
|
imec
member is offline
Joined: May 2009
Gender: Male
Posts: 5,379
Location: Winnipeg
| | Re: French fries / chips
« Reply #36 on Jul 19, 2012, 8:42pm » | |
Really? It failed to mention that??? it IS critical. Thanks for the correction! And reds or whites have too much moisture.
| |
|
casimira
member is offline
Joined: Jan 2013
Gender: Female
Posts: 373
Location: NOLA,USA
| | Re: French fries / chips
« Reply #37 on Jul 19, 2012, 8:46pm » | |
Jul 19, 2012, 8:42pm, imec wrote:| Really? It failed to mention that??? it IS critical. Thanks for the correction! And reds or whites have too much moisture. |
|
Yes, he even goes so far as to say, "I'm going to try this with russets next time".
The recipe also says don't try it with sweet potatoes which sorely disappointed me but came as no surprise when one reads the whole piece and why this technique is unique.
| |
|
kerouac2
helper
member is offline
Joined: Feb 2009
Gender: Male
Posts: 34,426
Location: Paris, France
| | Re: French fries / chips
« Reply #38 on Jul 20, 2012, 1:25pm » | |
The secret of Belgian fries is to use a mixture of vegetable and beef fat.
| |
|
mockchoc
member is offline
![[avatar]](http://images.jupiterimages.com/common/detail/82/10/23051082.jpg "[avatar]")
Joined: Feb 2009
Gender: Female
Posts: 363
Location: Queensland, Australia
| | Re: French fries / chips
« Reply #39 on Jul 21, 2012, 10:04pm » | |
I have lots of duck fat so I'm going to try making my chips in that for the first time.
Previously I've baked potatoes in duck fat but I'm hoping this will be even better.
| |
|
kerouac2
helper
member is offline
Joined: Feb 2009
Gender: Male
Posts: 34,426
Location: Paris, France
| | Re: French fries / chips
« Reply #40 on Sept 26, 2012, 6:20am » | |
I used the "imec method" of putting the potatoes into cold oil and then heating it, and I confirm that it works just fine. One advantage is not getting any nasty oil splashes such as you risk when you put wet potatoes into smoking oil.
| |
|
tod2
member is offline
Joined: Apr 2009
Gender: Female
Posts: 3,277
| | Re: French fries / chips
« Reply #41 on Sept 26, 2012, 12:36pm » | |
Jul 20, 2012, 1:25pm, kerouac2 wrote:| The secret of Belgian fries is to use a mixture of vegetable and beef fat. |
|
I proved that absolutely true last night when we barbecued a large rump steak and boerewors outdoors - due to the hot summer evening. Sick & tired of always having salad and baked potatoes I decided on the spur of the moment to do Steak, egg & chips!
But it was already time to light the fire so I cut corners by microwaving the smallish potatoes in their jackets until cooked.
Speedily cut them into 4's, heated the beef fat from the previous roasts and dropped them in.
I think I made the best fries I've ever done!
| |
|
imec
member is offline
Joined: May 2009
Gender: Male
Posts: 5,379
Location: Winnipeg
| | Re: French fries / chips
« Reply #42 on Sept 26, 2012, 4:11pm » | |
Sept 26, 2012, 6:20am, kerouac2 wrote:| I used the "imec method" of putting the potatoes into cold oil and then heating it, and I confirm that it works just fine. One advantage is not getting any nasty oil splashes such as you risk when you put wet potatoes into smoking oil. |
|
I've used this method at least a half dozen times now and am completely sold on it. The only problem with it is it's TOO easy 
| |
|
kerouac2
helper
member is offline
Joined: Feb 2009
Gender: Male
Posts: 34,426
Location: Paris, France
| | Re: French fries / chips
« Reply #43 on Sept 26, 2012, 4:31pm » | |
Yes, I was thinking as well, "so much more time for all of the oil to soak in!"
| |
|
imec
member is offline
Joined: May 2009
Gender: Male
Posts: 5,379
Location: Winnipeg
| | Re: French fries / chips
« Reply #44 on Sept 26, 2012, 5:49pm » | |
Well, the test they did in the Cooks Illustrated kitchen actually showed that potatoes fried using this cold oil method retained less oil than those cooked by the more conventional double fry method. Go figure.
| |
|
lagatta
member is offline
![[avatar]](http://3.bp.blogspot.com/_nMmeViJEKQo/SQ-lMfUI-8I/AAAAAAAAE-I/FRcjIsDerN0/s320/blackcat-734018.jpg "[avatar]")
Joined: Feb 2009
Gender: Female
Posts: 3,547
Location: Montréal
| | Re: French fries / chips
« Reply #45 on Sept 27, 2012, 12:47am » | |
That is fascinating. I'm certainly going to try it.
I've found cheap peanut oil at East/Southeast Asian shops here, but the pricing is hit-and-miss. It remains my preference, after duck fat, of course. Interesting, could one combine duck fat and peanut oil? Duck fat makes frites that are rather TOO heavenly.
I prefer sunflower oil to canola (both are Canadian products - there is some sunflower oil produced here, but it is mostly an unpurified, "virgin" type better for salads - more of the sunflower oil and pretty much all the canola oil is from the Prairies.
| |
|
casimira
member is offline
Joined: Jan 2013
Gender: Female
Posts: 373
Location: NOLA,USA
| | Re: French fries / chips
« Reply #46 on Sept 27, 2012, 1:10am » | |
Sept 27, 2012, 12:47am, lagatta wrote:That is fascinating. I'm certainly going to try it.
I've found cheap peanut oil at East/Southeast Asian shops here, but the pricing is hit-and-miss. It remains my preference, after duck fat, of course. Interesting, could one combine duck fat and peanut oil? Duck fat makes frites that are rather TOO heavenly.
I prefer sunflower oil to canola (both are Canadian products - there is some sunflower oil produced here, but it is mostly an unpurified, "virgin" type better for salads - more of the sunflower oil and pretty much all the canola oil is from the Prairies. |
|
The Cooks Illustrated recipe is quite specific about the oil if you read the piece.Even Canola oil is almost pushing it although it does say that one can substitute if need be. These folks know their research methods.
Duck fat certainly wouldn't do I am sure, it's contradictory in all respects to this particular method.
I have had, and love love fries done in duck and or goose fat, This won't do. It's a totally different method and fat/oil method.
| |
|
casimira
member is offline
Joined: Jan 2013
Gender: Female
Posts: 373
Location: NOLA,USA
| | Re: French fries / chips
« Reply #47 on Sept 30, 2012, 11:55pm » | |
On second thought, why not Lagatta throw in some lard from whatever beast you fancy? Truly, it couldn't do too much harm. I don't know as much about this stuff in all honesty, and am not truly a' foodie' like yourself.
| |
|
kerouac2
helper
member is offline
Joined: Feb 2009
Gender: Male
Posts: 34,426
Location: Paris, France
| | Re: French fries / chips
« Reply #48 on Oct 1, 2012, 10:51am » | |
I just use sunflower oil for deep frying.
| |
|
kerouac2
helper
member is offline
Joined: Feb 2009
Gender: Male
Posts: 34,426
Location: Paris, France
| | Re: French fries / chips
« Reply #49 on Feb 13, 2013, 12:39am » | |
The real Belgian item!
![[image]](http://i450.photobucket.com/albums/qq228/kerouac2/Binche%202013/Bin16101.jpg "[image]")
| |
|
lagatta
member is offline
Joined: Feb 2009
Gender: Female
Posts: 3,547
Location: Montréal
| | Re: French fries / chips
« Reply #50 on Feb 13, 2013, 1:08am » | |
That is rather a lot of mayonnaise! When I've had frites in Belgium, they weren't so inundated. That is practically poutine...
| |
|
casimira
member is offline
Joined: Jan 2013
Gender: Female
Posts: 373
Location: NOLA,USA
| | Re: French fries / chips
« Reply #51 on Feb 13, 2013, 11:43am » | |
What I can see of the fries, they look really good. I'm with lagatta on the "dipping" sauce. Why not put it on the side I am wondering?
| |
|
lagatta
member is offline
Joined: Feb 2009
Gender: Female
Posts: 3,547
Location: Montréal
| | Re: French fries / chips
« Reply #52 on Feb 13, 2013, 1:27pm » | |
casimira, those Belgian frites are served in a paper cone or barquette (small rectangular disposable dish). There might not be anywhere to put it on the side; I just think there is far too much on that pic. Yes, Belgian frites/friet are delicious - they are thicker than the julienne ones that are often served in France, but nice and crisp - and typically not at all vegetarian.
There is a wide range of mayo-based sauces available - I like mine hot and spicy. It is never palate-burning hot, hell, this is Belgium, not India.
| |
|
kerouac2
helper
member is offline
Joined: Feb 2009
Gender: Male
Posts: 34,426
Location: Paris, France
| | Re: French fries / chips
« Reply #53 on Feb 13, 2013, 5:50pm » | |
Most of the other customers were getting "andalouse" sauce on theirs.
| |
|
Don Cuevas
member is offline
![[avatar]](http://lh4.googleusercontent.com/_Dp8GJpYQxRg/TV5U5-begCI/AAAAAAAAm_c/lGP03Y-46CY/doncuevas.jpg "[avatar]")
My name really isn't Don, but I used to be anónimo.
![[homepage]](http://images.proboards.com/buttons/www_sm.gif "[homepage]")
Joined: Feb 2009
Gender: Male
Posts: 2,940
Location: Michoacán, México
| | Re: French fries / chips
« Reply #54 on Feb 15, 2013, 1:31pm » | |
When I'm at Mariscos La Güera in Pátzcuaro, and I order fries, I have to tell the waitress, "Bien doradas, por favor." or the FF will come out barely passed through hot oil.
Then I usually apply a mixture of mayo and salsa chipotle. Only Cosecha Purhépecha brand will do.
|
Panza llena, corazón contento.
http://mexkitchen.blogspot.com/ |
|
|
![[Home]](http://static1.grsites.com/user/folders/nowdocking/r3920049/button23550481.png "[Home]")
![[New Topics]](http://images.proboards.com/menu/topics.png "[New Topics]")
![[Help]](http://static1.grsites.com/user/folders/nowdocking/r3920083/button28195714.png "[Help]")
![[Search]](http://static1.grsites.com/user/folders/nowdocking/r3920086/button25710789.png "[Search]")
![[Login]](http://static1.grsites.com/user/folders/nowdocking/r3920112/button20487816.png "[Login]")
![[Register]](http://static1.grsites.com/user/folders/nowdocking/r3920117/button97266159.png "[Register]")
![[Search This Thread]](http://images.proboards.com/search2.gif "[Search This Thread]")
![[Reply]](http://images.proboards.com/buttons/reply.gif "[Reply]")
![[Share Topic]](http://images.proboards.com/new/buttons/share.png "[Share Topic]")
![[Print]](http://images.proboards.com/buttons/print.gif "[Print]")
Logged