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Post by joanne28 on Jun 21, 2012 20:47:56 GMT
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.
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Post by imec on Jul 19, 2012 18:24:36 GMT
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).
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Post by Deleted on Jul 19, 2012 18:55:26 GMT
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.
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Post by Deleted on Jul 19, 2012 19:35:44 GMT
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.
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Post by imec on Jul 19, 2012 20:04:02 GMT
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.
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Post by Deleted on Jul 19, 2012 20:36:13 GMT
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.
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Post by imec on Jul 19, 2012 20:42:40 GMT
Really? It failed to mention that??? it IS critical. Thanks for the correction! And reds or whites have too much moisture.
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Post by Deleted on Jul 19, 2012 20:46:22 GMT
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.
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Post by Deleted on Jul 20, 2012 13:25:42 GMT
The secret of Belgian fries is to use a mixture of vegetable and beef fat.
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Post by mockchoc on Jul 21, 2012 22:04:03 GMT
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.
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Post by Deleted on Sept 26, 2012 6:20:46 GMT
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.
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Post by tod2 on Sept 26, 2012 12:36:31 GMT
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!
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Post by imec on Sept 26, 2012 16:11:19 GMT
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
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Post by Deleted on Sept 26, 2012 16:31:34 GMT
Yes, I was thinking as well, "so much more time for all of the oil to soak in!"
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Post by imec on Sept 26, 2012 17:49:53 GMT
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.
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Post by lagatta on Sept 27, 2012 0:47:35 GMT
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.
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Post by Deleted on Sept 27, 2012 1:10:23 GMT
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.
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Post by Deleted on Sept 30, 2012 23:55:10 GMT
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.
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Post by Deleted on Oct 1, 2012 10:51:31 GMT
I just use sunflower oil for deep frying.
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Post by Deleted on Feb 13, 2013 0:39:17 GMT
The real Belgian item!
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Post by lagatta on Feb 13, 2013 1:08:10 GMT
That is rather a lot of mayonnaise! When I've had frites in Belgium, they weren't so inundated. That is practically poutine...
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Post by Deleted on Feb 13, 2013 11:43:51 GMT
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?
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Post by lagatta on Feb 13, 2013 13:27:45 GMT
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.
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Post by Deleted on Feb 13, 2013 17:50:58 GMT
Most of the other customers were getting "andalouse" sauce on theirs.
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Post by Don Cuevas on Feb 15, 2013 13:31:14 GMT
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.
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Post by fgrsk8r1970 on May 20, 2013 19:04:29 GMT
This is fascinating - I will have to try the above method sometime as well !!! As far as how I like them, kind of the in between size and nice and hot with a little crunch. In Germany we used to have "Pommes Frites Sauce" at McD when I was younger, not sure if they still do - it's kind of like a remoulade sauce. Here in the US I like Ranch or Blue Cheese dressing (home made not the bottled stuff) but I miss my German days where I could get sauce (gravy) on it from this food truck we had at work. I despise Ketchup - why ruin a good fry with that and I never understood the vinegar on chips either. Tried it when I was younger and in England for a school exchange and just didn't like it at all.
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Post by Deleted on May 20, 2013 19:36:05 GMT
I have continued to make french fries by putting the potatoes in cold oïl, and I remain dazzled by the results. And it is really great not to risk splashes of hot oïl as one does when plunging cold wet potatoes into smoking hot oïl.
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Post by rikita on May 23, 2013 8:57:30 GMT
i must admit i usually just eat the frozen ones that you heat in the oven... first of all because i am too lazy to cut and deep fry them myeself, and secondly because they end up less oily... and then also because i usually never have enough oil left in the house...
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Post by Deleted on Sept 8, 2013 18:31:46 GMT
This week I learned a new method for making french fries/chips. After learning that putting the potatoes in cold oïl and heating it up gave better results (thank you, imec) , I additionally learned a extra step on a cooking show this week. I am allergic to cooking shows normally, but there is a new short one in France that happens to be on when I am trapped at the nursing home. Actually, I quite like this show, because two renowned and photogenic French chefs are put in competition to cook a famous dish or dessert in no more than 60 minutes. The problem is that they cannot do anything themselves -- they have an everyman/everywoman assistant who has to do everything instead. The chefs are not allowed to touch any ingredients or utensiles during the procédures, except for a timed period of 60 seconds when they can assist in an emergency -- so far, this has mostly concerned chopping or slicing problems, since obviously they can do all of that stuff 5 times faster than we can.
Anyway, this week, one of the dishes to prepare was the ultra simple "poulet frites" (chicken and chips). The end result is always incredibly sophisticated, but one of the chefs blanched the sliced potatoes before frying them. This naturally entails the extra step of having a pot of boiling water and throwing the potatoes in for about 5 minutes, but I tried it tonight and the result was absolutely sensational.
Obviously, there is less oïl in the potatoes and they are much more potatoey inside rather than just being crispy and greasy.
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Post by lagatta on Sept 8, 2013 18:57:40 GMT
I've done that - not for chips per se, but for the potatoes in a Spanish tortilla, and one uses considerably less olive oil, and it is less fatty but still delicious.
It is no more trouble than the traditional double oil bath, and involves much less oil in terms of cost, calories and hazard. Obviously one must be careful that the potatoes are well drained of liquid, if not it would spit terribly.
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