+ Reply to Thread
Results 1 to 12 of 12

Thread: Cold oil french fries: you know you're intrigued!

  1. #1
    asshat creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy's Avatar
    Join Date
    Dec 2007
    Location
    LHF refugee camp
    Posts
    2,985

    Cold oil french fries: you know you're intrigued!

    What is this "cold oil" french fry I speak of? It's been years since I made my own fries--by frying, not oven fries--so I went to the best source I know, America's Test Kitchen, for a good recipe. I came across one called "Easier French Fries" which starts the fries immersed in cold oil.

    My initial reaction was, "gross, WTF??" But damn if they didn't come out close to perfect. I'll post pics first and post the recipe separately.

    Square off yukon gold potatoes and cut your fries as evenly as possible



    Put 6 cups room temperature oil (peanut, canola, vegetable) and fries in large dutch oven


    Bring oil to rolling boil on high.


    Continue boiling in oil until fries start to soften, about 15 min. (do not stir) A giant mesh splatter screen comes in handy.


    Separate fries w/tongs and continue frying for 5-10 more minutes; stir frequently


    Remove to paper towels to drain; sprinkle w/sea salt


    Crispy and fluffy!


    We had grilled bison burgers. (Sorry, no money shot of the burger--we were hungry)

  2. #2
    asshat bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76 slams and goes hard. bigbevo76's Avatar
    Join Date
    Aug 2008
    Location
    flying a cargo plane full of rubber dog shit out of Hong Kong
    Posts
    1,298
    Wow..interesting topic. I was at Highball today and noticed they had their fries in one of those giant kitchen containers in some sort of liquid. When someone ordered them they would then fry them. Didn't have any but looked good.

    Sent from my T-Mobile G2 using Tapatalk

  3. #3
    asshat creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy's Avatar
    Join Date
    Dec 2007
    Location
    LHF refugee camp
    Posts
    2,985
    Here's the recipe (including testing notes & some science--which is what makes ATK awesome):

    Easier French Fries

    Serves 3 to 4
    Flavoring the oil with bacon fat (optional) gives the fries a mild meaty flavor. We prefer peanut oil for frying, but vegetable or canola oil can be substituted. This recipe will not work with sweet potatoes or russets. Serve with dipping sauces (see related recipes), if desired. See "Cutting Potatoes for French Fries," below, for help on cutting even batons.

    Ingredients
    • 2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons (see note)
    • 6 cups peanut oil
    • 1/4 cup bacon fat , strained (optional) (see note)
    • Kosher salt
    Instructions

    • 1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.
    • 2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.

    • Giving Fat the Cold Shoulder

      Our easier approach to cooking French fries does not preheat the oil and calls for one prolonged frying instead of the quicker double-dip in hot oil used in the classic method. But does the lengthy exposure to oil lead to a greasier fry?

      EXPERIMENT
      We prepared two batches of fries using Yukon Gold potatoes, our preferred spud for the cold-start method. We cooked one batch the conventional way, heating 3 quarts of peanut oil to 325 degrees and frying 2½ pounds of potatoes until just beginning to color, removing them, increasing the oil temperature to 350 degrees, then returning the potatoes to the pot to fry until golden brown. Total exposure to oil: less than 10 minutes. The second batch we cooked according to our working method, submerging 2½ pounds of spuds in 6 cups of cold oil and cooking over high heat for about 25 minutes, with the oil temperature never rising above 280 degrees. We then sent samples from each batch to an independent lab to analyze the fat content.

      RESULTS
      Our cold-start spuds contained about one third less fat than spuds deep-fried twice the conventional way: 13 versus 20 percent.

      EXPLANATION
      Fries absorb oil two ways. As the potatoes cook, they lose moisture near their surface, which is replaced by oil. Then, as they cool after being removed from the hot grease, oil from their exterior gets pulled in. Because our cold-start method cooks the fries more gently, less moisture is lost (but enough so the fries stay crisp) and less oil is absorbed during frying. Plus, this approach exposes the spuds to just one cool-down, versus the two cooling-off periods of the classic method, so less oil gets absorbed after cooking as well.
    Cold oil fries: 13% fat
    Regular fries (double-fry method): 20% fat

    • Keys to Easier Crisp French Fries

      The classic technique for French fries involves four steps: rinsing the cut potatoes, soaking them in ice water, and then deep-frying—twice—in quarts of hot oil. Our method calls for just one round of frying and a lot less oil.
    1. LESS OIL Our fries cook in just 6 cups of oil instead of 2 or 3 quarts.

    2. COLD START Beginning with room-temperature oil gives fries time to cook through before their exteriors crisp.

    3. ONE FRY Potatoes are fried only once, for about 25 minutes, rather than twice.


    Cutting Potatoes for French Fries

    1. Square off potato by cutting a 1/4-inch-thick slice from each of its 4 long sides.
    2. Cut potato lengthwise into 1/4-inch planks.
    3. Stack 3 to 4 planks and cut into 1/4-inch batons. Repeat with remaining planks.

    EDIT: I didn't use the bacon fat but I bet it makes them mighty tasty.
    Last edited by creasy; 02-19-2011 at 10:47 PM.

  4. #4
    asshat creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy's Avatar
    Join Date
    Dec 2007
    Location
    LHF refugee camp
    Posts
    2,985
    Quote Originally Posted by bigbevo76 View Post
    I was at Highball today and noticed they had their fries in one of those giant kitchen containers in some sort of liquid. When someone ordered them they would then fry them. Didn't have any but looked good.
    I would guess they're sitting in water so they can store large quantities of cut potatoes. Similar to apples, potatoes will oxidize if exposed to too much air.

  5. #5
    Quote Originally Posted by creasy View Post
    I would guess they're sitting in water so they can store large quantities of cut potatoes. Similar to apples, potatoes will oxidize if exposed to too much air.
    my family used to own fish and chip restaurants in england and they'd store large amounts of fries in water + vinegar. hundreds of gallons worth of cut potatoes stored like this.

  6. #6
    I think by storing them in water it removes the starch and allows them to crisp up better.

  7. #7
    asshat Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half is a rep whore. Macallan12's Better Half's Avatar
    Join Date
    Apr 2009
    Location
    Lymphomaniac
    Posts
    1,141
    Your granite/tile combination in your kitchen is exactly the same as I have in my bathroom :-)

  8. #8
    #winning Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12 Shaggy Gold Club Macallan12's Avatar
    Join Date
    Mar 2008
    Location
    On my computer.
    Posts
    4,896
    Quote Originally Posted by Macallan12's Better Half View Post
    Your granite/tile combination in your kitchen is exactly the same as I have in my bathroom :-)
    Creasy, if you invite us to dinner i promise not to pee in your sink.

  9. #9
    asshat TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR's Avatar
    Join Date
    Jul 2010
    Location
    Satan's Taint
    Posts
    30,179
    That's pretty intriguing, yes. I love ATK. Going to have to try this with sweet potatoes.




    and i $#@!ing hate traffic...

  10. #10
    asshat creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy grows his own roses creasy's Avatar
    Join Date
    Dec 2007
    Location
    LHF refugee camp
    Posts
    2,985
    Quote Originally Posted by TOR View Post
    That's pretty intriguing, yes. I love ATK. Going to have to try this with sweet potatoes.

    and i $#@!ing hate traffic...
    TOR, the recipe specifically states that this method won't work w/sweet potatoes or russets so you probably shouldn't try it. I'm sorry you hate Traffic--he's really a good guy.

    Quote Originally Posted by Macallan12's Better Half View Post
    Your granite/tile combination in your kitchen is exactly the same as I have in my bathroom :-)
    Obviously, you are woman of impeccable taste.
    Last edited by creasy; 02-20-2011 at 11:10 AM. Reason: McDonad's fries can suck it

  11. #11
    asshat TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR GORN TOR's Avatar
    Join Date
    Jul 2010
    Location
    Satan's Taint
    Posts
    30,179
    farts

  12. #12
    bunghole Prairie Style is probably perfectly normal.  Probably. Maybe. Who cares? Prairie Style is probably perfectly normal.  Probably. Maybe. Who cares? Prairie Style is probably perfectly normal.  Probably. Maybe. Who cares? Prairie Style is probably perfectly normal.  Probably. Maybe. Who cares? Prairie Style is probably perfectly normal.  Probably. Maybe. Who cares? Prairie Style's Avatar
    Join Date
    May 2008
    Location
    DC
    Posts
    524
    Hot damn those look good. I'd seen this on the show, but haven't had a chance to try it out yet. Definitely will have to now.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

Home .. Advertise .. ShaggyShop .. PanchoChat
Football .. Basketball .. Baseball .. Other Sports .. RC Didn't Offer .. Gamboool
Varsity .. Hole in the Wall .. PCL .. Einstein's .. Nasty's .. GM Steakhouse .. NSAA
Bada Bing .. Can you help me with this? .. Shagslist .. Cloak Room .. Classics .. Bellmont