Drain the potatoes well, pat them dry, and carefully drop a third of them into the hot oil. Then, after removing from the oil, crank up the heat to 375° and fry again for about 4 minutes. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. What Type of Potatoes Are Best for French Fries? Using a slotted spoon or sieve, carefully remove fries from the oil and set aside to drain on paper towels. coarse salt (I used sea salt.) Remove the french fries with the help of a slotted spoon. Frying icy potatoes makes them crisper, but I have never been patient enough to wait 2 days to find out! That's how my grand mother cooked them and I can tell you for sure that it's not a trick from bad memory as this was the only thing that she cooked right (she was such a terrible cook ! When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. Fry for 5-6 minutes, or until lightly browned. I have a deep fryer now! 1. Our fries were good enough to be rated best in the city for something like 10 years in a row by the readers of our local entertainment magazine. Pending # of potatoes & size of pan you will separate the fries into 2-3 smaller batches to put in the oil separately. Where have I been? I used to work in a restaurant which made around 800lbs (weight of the potatoes, not the finished product) of everyday by almost exactly this recipe. Cayenne and chili powder. Consequently, the outside will be crispy and the inside soft and moist. If it looks like it might, pull a few potatoes out quickly, using a slotted spoon or tongs, until the oil subsides. Drain ice water from cut fries and wrap potatos in a clean tea towel and thoroughly pat dry. Place the fries in a large bowl. I used a large pot for the frying to make sure nothing popped out while the oil was hot. Why not, maybe another instructable page would be good. How to drain oil from fried foods? Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. Fry, stirring occasionally, until potatoes are soft and limp, about 10 minutes. about 2 inches of cooking oil in an appropriate pot for making French fries (I used peanut oil.) Banana Chips Slicer Machine Sold To Malaysia, Electric Chin Chin Milling and Cutting Machine to USA. What does the soaking/refrigerate in ice-water do? Let the fries boil in the oil 5 minutes longer and stir them again. …, About: Check out my etsy shop too! You cook once at a relatively low temperature (about 325°) to get them soft but not brown (about 3 minutes). Add the well-drained fries in batches. Are French fries cooked in this coconut oil actually healthy? on Step 5. bgmiller:  about the starch, if you try this out, you'll actually see it happening. Bake the fries at … Remove the fries from the oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to the paper-lined pans to drain. This helps keep them from sticking together. You may want to experiment with the first fry. These are the best fries you will ever have. Serve immediately. The fries are done when they are golden brown and float to … Let them cool and pat dry excess moisture. The answer is yes! https://parenting.firstcry.com/articles/french-fries-recipe-babies-toddlers on Step 5. Place an even layer of fries into the hot oil. When the oil is at temperature, increase the heat to high. The best oil for frying is peanut oil or vegetable oil. Potatoes - 1 per person is more than enough! In a large pan (or an electric deep fryer), heat oil over medium-low heat. :) (FYI having a wet, but not dripping, kitchen towel at hand to cover the frying pan should a fire start is the best recommendation I found online.) Using a sharp knife or mandoline, slice the potatoes into thin fries (about 1/3"-1/2" thick). The bad news is that most people fry their French fries in lots of oil to get them crispy. So so very yummy.p.s. I need to update these photos, for real. This must be emphasized. https://www.foodnetwork.com/recipes/hand-cut-french-fries-recipe-1952646 When fried in this coconut oil, French fries are healthy and filled with nutrients. Fresh garlic. Did you make this project? Cost of Potato Washing and Peeling Machine Price, Automatic Equipments for French Fries Business Ideas. In a zip lock bag, place the cool, drained, half-cooked fries and let them stay in the freezer for … on Introduction. I like em skinny and crisp! Some methods even involve frying them twice! The rationale is that some of the starch is leached away and helps the texture of the potato, but this simply doesn't make any sense. They should not change color. 8. When removing the french fries from the oil, a frying spatula helps to drain the fries from the oil prior to placing them on the plate. I would be very interested to know the results of using a deep fryer. :), 5 years ago You need to use organic expeller-pressed coconut oil. When ready to serve the French fries, reheat the oil to 350oF (175 C). Should I update? Heat up oil in deep pan to 300 degrees. Set them on a microwave-safe plate and heat for 20 seconds at a time until you’ve achieved your desired outcome. The thinner these are, the crispier they will be. Enjoy! People line up around the block, killing off their whole lunch hours to get at these things, even in the dead of winter! Nothing like comfort food to start the weekend right. https://www.thekitchn.com/how-to-freeze-your-own-french-fries-235216 Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Argh! Here will introduce some features of centrifugal deoiling machine: 1. Aside from the soak/cut/soak/rinse method we used, the only major difference was that we only used suet (beef fat) for frying, and the old guys who had been running the place since they were teenagers insisted that the fries be cool before they were fried a second time. This recipe was tested both ways (with and without soaking the cut potatoes in ice water) and the soaked potatoes were lighter and fluffier on the inside and crispier on the outside. Once oil is at temperature again, carefully add the fries for a second cooking (this is what gives them a crispy texture on the outside). It heavily influences the final result. Cook for 3-4 additional minutes, until crispy and hot! Slice scrubbed potatoes into one-quarter inch French fries. …) Love them ! on Introduction. Tips for Crispy French Fries: Use scrubbed and peeled russet potatoes for your fries. After three minutes, place the fries on the sheet pan – this time placing a paper towel on the pan to drain any excess oil. Why Need Blanching Potatoes for French Fries Production? Where have *I* been?? The materials that are in contact with the raw materials are made of stainless steel, easy to clean, and avoid corrosion; 4. Add the amount of olive oil needed to cover your potatoes and heat to 325° F. You can use extra virgin olive oil, or to save on cost, you can use refined olive oil or a combination. Lift the fries out of the oil using a slotted spoon or spider. Good job, schoochmaroo! 80% of the chips on your first fry isn't dry enough. Before I went to culinary school, I thought the procedure for making French fries went something like this: soak potatoes in water, pat dry, throw into sizzling hot oil, drain, eat. Grated parmesan. After they were done here, we'd take them up to our big ol' sinks and rinse them off for a good 5 minutes. But I agree, it's kind of an unecessary accessory. I like em almost burnt, so I left them in pretty long. Notes: Best potatoes for French fries: do not use waxy potatoes, use starchy potatoes only. Place the sheet pan in the oven to keep the fries hot while the second batch is cooked. Water isn't good when frying things as it will splatter. After the deoiled food has a low oil content, a long shelf life and a more pure taste, it is an indispensable ideal equipment for the production of fried foods. On the second fry I went about five minutes than after straining & patting off as much oil as possible I seasoned with parsley, salt, & pepper. Peel and rinse the potatoes. on Introduction. If you have a candy thermometer (recommended), heat until the thermometer registers 325oF (165 C). Remove from oil, transfer to a paper towel to drain. Coconut oil is a traditional fat that is really good for you. Reply 11 years ago Perfect. What's that like?I got a small fryer, and have successfully filtered and reused the same oil for a while now. Cut potatoes into 1/4" fry shapes. Reply Fry each batch for around 3 minutes. 6 years ago Remember to turn off the heat under the oil during this time. Curry? (From: http://www.drgourmet.com/recipes/extras/frenchfries.shtml), 10 years ago on Step 5, Soaking them in water also helps removes some of the starch which also helps them crisp better (Supposedly). Frying nettles? Drain ice water from cut fries and wrap potatos in a clean tea towel and thoroughly pat dry. Drain the water and place them on a kitchen towel. Even in the last step, you can see the starch foaming in the water! If you plan to keep the skins on (why wouldn't you! Fry the potatoes again, in batches, until golden brown, about 7-8 minutes. But again, don’t do that with frozen french fries! If you want removing oil in high speed. This recipe looks great,thank you! I originally soaked the fries about a week and a half ago so they were nice and ready. It is suitable for fried foods, puffed foods and nut snack foods, such as casseroles, scallops, peanuts, beans, and pine nuts. Fill a large bowl halfway with cold water. For the first fry, the objective is to blanch the potatoes. Use a slotted spoon to remove the fries from the skillet, then drain them on a plate lined with paper towels. Set aside. Turn the fries a few times while frying. Dab any excess oil and place the fries on top of a strong, microwaveable paper towel. This series of deoiling machines occupy a small area, low energy consumption, easy to control, saving time and effort, fast and uniform mixing effect, convenient feeding, workers directly on the ground to feed; 2. When oil reaches 320 degrees, submerge the potatoes in the oil. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as the oil will bubble up and could splatter when the fries are added. on Introduction, Reply Double fry is the secret. Deep-fried food deoiler utilizes the working principle of centrifugal force to de-oil the food after frying and forming. Drain on paper towels when done. Hmmmm, can't wait to try it! Remove from oil, drain, and cool to room temperature. We'd soak the potatoes whole for an hour or so and then slice them into fries and put them in new water where they'd rest for about 3 hours in a cool cellar. Fry till they turn crisp and golden brown in colour from all the sides. Increase the temperature of the oil to 375 degrees. Argh I leaked one of the super secret key of the immersion thing which was a result of 20+ cooking sessions! Drizzle the fries with olive oil and add seasonings, then spread them in a single layer on a large baking sheet. There may be some slight change in the moisture content of the potato, however.It is more likely that the inside of the chilled potato takes longer to cook. I wonder who took it fom whom though, http://www.foodnetwork.com/recipes/emeril-lagasse/perfect-french-fries-recipe/index.html Thanks! The throw-away oil can be reused, greatly reducing the waste of cooking oil and improving profit and reducing the cost. The starch on the outside edges of the cut potatoes may wash away, but significant starch or nutrients are not likely to be changed. 5 years ago Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). ), scrub the potatoes well. Then, drain the potato sticks and allow them to dry off completely. Let sit until completely cool—at … Season with salt and pepper. Have a baking sheet ready. Serve with ketchup and mayonnaise. Or fatter if you like "steak fries." How to drain oil from fried foods? 9. etsy.com/shop/scoochmaroo, http://www.drgourmet.com/recipes/extras/frenchfries.shtml). After a long week tonight’s menu was a treat … home made french fries. Electronically controlled safety devices are provided to ensure safe operation. Cut onions into 1/2 inch wedges. So I went back to the frying pan, and my results suggests that you don't need full immersion to achieve optimum crispiness. Cut your potatoes into even slices or use a vegetable chopper. Reply 3. Transfer the fries to a bowl. on Introduction. 11 years ago To do this, start by lightly drizzling a thin layer of oil on top and ensuring the fries have been lightly coated. Season them to your taste - salt & pepper? 8 years ago For my air fryer French fries, I use Yukon gold potatoes because I like the flavor; however, Russet potatoes are most commonly used for fries. The deoiler is one of the indispensable equipments for deep-frying fried foods. 11 years ago Drain the potatoes, then use a kitchen towel to pat them very dry. special thanks to my lovely assistant who took over 200 pictures for this instructable. To get the perfect “soft in the middle and crispy on the surface” french fries, soak the potato sticks in cold water for at least an hour first. Rinse cut potatoes in a large bowl with lots of cold running water and cover with water by and ice. Just a bit of heart healthy olive oil is added to these French fries for flavor, saving a ton of calories. Drain them on a cooling rack set over a baking sheet or on layers of clean paper towels. on Step 5. Transfer to paper towels again and sprinkle with seasoning to taste. Here is some more info:Potatoes and Ice WaterMany recipes for French Fries (as well as other potato recipes) recommend soaking the potatoes in cold water for thirty minutes. And what is better 30mins or 2 days soak? Spicy mustard. Easy fast french fries made from scratch! 10 years ago Drain french fries and pat them to dry. Remove chips and drain on paper towels once again. You can refrigerate them again until you're ready to use them, or at the very least let them stand at room temperature for 15 minutes. Fry the potatoes again … Transfer to a flattened brown paper bag that has been lined with paper towels, and let cool for a few … Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight). Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. The ice makes the sliced potatoes colder faster. Heat oil to 400F (200C). Fry, stirring occasionally, until potatoes are soft and limp, about 10 minutes. Lift the potatoes out of the oil and let the rest of it drain. This will get you super crispy, golden french fries. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Last comment was 5 years ago. Not only is it more crisp and non-greasy, it is also good for health. Heat the oil back to 350 degrees. If you want removing oil in high speed, fried food deoiling machine is your better choice. Let rest for 10 - 20 minutes or so. Soak the potatoes in very hot tap water for 10-15 minutes. 11 years ago (Also delicious) Having said that, there's a trick — not just any l will do. Use a thermometer to keep an eye on your oil … Share it with us! Next, heat the oil to 300°F in a pot and fry them for four to five minutes. It’s better to cook the potatoes in small batches. Cook The Homemade French Fries A SECOND Time! I also brushed up on my how to put out frying oil fires … better safe than sorry! Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepper. Automatically separate the oil by shaking and set the shaking time at regular time; 3. Refrigerate at least 30 minutes. Lightly salt. Seasonings - I just used salt, but this is where you can get creative. Just before serving time, place potatoes and onions into oil heated to 375 °F for 3 to 5 minutes, or until brown. 4. on Step 1, Peanut oil is the best. Initially I bought a big frying cooker which includes frying nettles, but just after pouring the oil, I realized that this thing would be a cooking oil hog. Don’t add too many sliced potatoes into the oil all at once. No matter how you trick out these chips, they're guaranteed delicious. Via Frying on the Stove COPYRIGHT © 2015-2020 BY French Fries Machine Manufacturer. Now I understand that french fries is a super secret recipe with lots of technique and parameters to achieve crispiness with burnt-taste-free. This is the moment when the oil could overflow. Transfer the potatoes to the hot oil and fry again, stirring frequently, until you like the way they look, 1-5 minutes. Put the saucepan on the burner and turn the heat to "high". The recipe works great! 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Best oil for frying is peanut oil or vegetable oil. small batches, fry 2. Clean paper towels be crispy and hot running water and place them on a cooling rack set over baking... Minutes in ) use tongs or a fork to stir the fries are done when they are and... A deep-fryer or large saucepan to 350 degrees F ( 175 C ) to blanch the potatoes,... The deoiler is one of the oil during this time minutes until they are golden brown, about 2 3... Now I understand that French fries, reheat the oil and place the,. Your first fry, stirring occasionally, until potatoes are soft and limp, about 2 3!