That is one of the greatest advantages of the "imec" method of putting the potatoes in cold oïl and then heating it up. Any water is slowly steamed out as the temperature rises, so there is absolutely no splattering at any time.
For starters, I resent the cold fried method being referred to as the "imec method" in that he eschewed my recommendation of it and now claims to be the creator of the method I introduced. Yes, egos among chefs do exist, and, in this particular recipe/method, being the "Potato Queen" of APIAS, take particular offense at credit being due where it is due. Pardon my ego in this matter. I'm real sensitive about the subject of potatoes.
I had to read back to see what Casimira's cold method is.
I occasionally make fries but do them in the oven -- something I learned from one of my sons. I cut up the potatoes fairly thin -- not like big English chips, rinse them and dry them, then put them in a bowl, sprinkle with a bit of salt and toss in a bit of olive oil (I also add a bit of paprika), then put them on a baking pan in a hot oven for about 20 minutes. No more washing of a fryer and having all that oil left.
I fond out a local butcher sold duck fat so i bought a half pound or so to try. I wasn't making real fries/chips, just pan frying potatoes in it. Makes a nice potato dish, plus it smells like you've got a duck roasting while you cook. Once the potatoes were cooked I did eggs in the pan. Really nice. I couldn't try the casimira method as the fat is solid when cold, although the thought had crossed my mind.
I take advantage over this thread to correct Once and for all. French being French are autistic chauvinists who think they invented fries. I disagree. But ok. Let us admit they invented fries. However we Belgians (non chauvinists) know that only us can make GOOD fries. Fries are an art. Mastered only by us. Cesar already said it. De omnis Gallis belgi fortissimi sunt.
I'm afraid I make 'bakes' rather than fries these days. I parboil the potato cut into chunky chips (only boil for a couple of minutes) then drain and dry. Pop onto a very hot baking tray sprayed with a little oil...season and spray with a bit more oil...then bake in a hot oven until golden. They don't taste the same as fried chips but they're still nice.
I sautéed some sliced yellow potatoes in a bit of olive oil (it doesn't need a lot, but it needs elbow grease, dumped these with some diced onion and garlic - and a sweet red pepper, just for colour really, and let them roast (added a bit of chicken stock, not too much as you want them to cook but not get soggy. Set haddock fillets (and the herbs/savoury spices you like on top. Simple New Year's Eve supper for person with a bit of post-cold bronchitis. I have at least two or three portions left.
I utterly love Belgian frites. We used to have a branch of Frite Alors! (Belgian bande dessinée imagery) at Jean-Talon Market and I could cycle home and have them still hot, or stick in little countertop convection oven if they had cooled to warm. I had other things ready to eat with them; sometimes good tinned fish. I haven't had mussels and frites for quite a while now and miss them.
Okay, in the interest of fairness, Whatagain, it has to be pointed out that I was turned on to Belgian fries by Kerouac, who waxed eloquent on their deliciousness. Still, it's okay with me if you want to call Those People "autistic chauvinists", just because it's such a great phrase.
I must say, though, that I was absolutely amazed by the French dedication to fries, to the point that I now understand the American term for this type of deep-fried potato.