5 years ago Traditional fries are prepared by tossing potatoes in hot oil, usually cooking them twice: first, poaching them once in a not-too-hot oil and then, finishing them off in hotter oil. And then you have to let them sit out of the oil and then later on you fry them again, and that's to really build up the crust on the French fries, make it nice and fluffy in the center and really, really crusty on the outside. Please give me the 411 if you do. Cooking Oil Potatoes Salt . These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. :-(, When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. 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. And what I mean by that is after you cut the potato into planks or into strips you have to start them in oil basically to get most of the cooking done but not really the browning. EDIT! Easier French Fries - Cold Oil Method (Cook's Illustrated) recipe: These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. (The water will turn cloudy right away. This helps keep them from sticking together. (This helps remove any starch that may have settled between the slices.) Best of all: These fries (and chips) taste absolutely f.a.n.t.a.s.t.i.c. It skips the usual rinsing and soaking and you only need to fry once. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French … on Introduction. They look YUMMY, Jessy! Cook over high heat until oil has reached a rolling boil, about 5 minutes. It's fine to have some moisture... you just don't want them dripping-wet.Fry:  Since potato chips have more surface area than french fries, you'll need to use more oil. KIMBALL: ...that was in the potato. "Oven-frying is the usual "quick" method, but we wanted real french fries. It's fine to have. lol... not! 7 years ago Vegetable oil; French fries seasoning; Water; How to make crispy French fries. Keep a close eye on them. Put the saucepan on your burner and turn the heat to "high". I'm also helped by having the ideal fries pan, tall, skinny and expanding on … Here's the transcript from America's Test Kitchen. In writing this Instructable, I've since revisited the topic with a recent Google search. Reduce heat to medium-high so the oil maintains a steady bubble. When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. For easy cleanup, put the fries, oil and seasoning into a resealable storage bag. The name itself comes from the Italian-inspired flavourings added to the oil towards the end of the cooking time - unpeeled cloves of garlic and herbs such as sage, thyme and rosemary. But it’s really true, guys: to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn’t work. Refrigerate for 30 minutes, an hour, or even overnight.When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. Nigella cooks fries started off in cold oil in her recipe Tuscan Fries from "Nigellissima" (p138). You know, we've been told if the oil temperature isn't hot enough that the tables are actually going to soak up all that oil and you're going to end up with greasy French fries, which by the way, I would still eat. I LOVE this idea! To bake french fries, follow the same steps of cutting, soaking, and patting the fries dry, then drizzle with oil and toss. We started with an unorthodox procedure of starting the cut potatoes in a few cups of cold oil. on Step 2. Thinly slice the potatoes. I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them. Hey there rshudson82! Did you make this project? Heat the oil over medium-low heat to 325 F. Cook the potatoes in the oil for 6 to 8 minutes, or until they're soft and a slightly golden color. Arrange on a baking sheet in a single layer and back at 450 degrees F for 15-20 minutes, then turn the fries … As the oil bubbles begin to subside the chips will start to lightly brown. At the time, ATK didn't offer a tutorial on the process, so I just started experimenting. Ingredients. 2 1/2 lbs. Meanwhile, combine the garlic and oil in a small pan. Thanks Dirtymac! Soak the cut potatoes in a bowl of cold water. It also doesn’t hurt to get one that is reasonably priced too since deep fryers use a lot of oil. Cook for 15 minutes or so, stirring occasionally – and very carefully – with a slotted spoon to loosen fries stuck to the sides or bottom of the pan. So you put potatoes in a cold oil there's no transfer of oil to potato. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. Most of you who have made french fries at home are probably of the opinion that it's just easier to get them from a take out window. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. Few people make french fries at home because of the challenge posed by working with hot oil — and lots of it. Season with salt, garlic powder or herbs. In conjunction with his advice, we diluted the rendered beef fat with 10% peanut oil. (This helps remove any starch that may have settled between the slices.) Does the oil not soak into the potatoes while it's heating? Conventional wisdom here prevails, and we can safely say that high-heat peanut oil is the best oil for frying your homemade french fries! And it took less than 20 minutes! But there is a way: start with cold oil and raise the temperature slowly. The bubbling will subside and the fries will begin to brown. Otherwise, they'll stick together while frying and get chewy instead of crispy. Cool and store it in a container until tomorrow. We got hold of an oil scientist, Dr. Oscar Pike of Brigham Young University, and posed this quandary to him. Transfer the fries to a bowl. :-(Prep:   Thinly slice the potato with a mandoline or potato peeler. Put the saucepan on the burner and turn the heat to "high". To cook, drain off the water and put all your … He referenced and shared an article from America's Test Kitchen about cold-frying. Carefully add potatoes to oil in small batches so as not to lower the temperature … made it came out perfecto!!! It's the part where I get to jump up and holler "YES, you CAN!!!" I never follow them, but I love them. Cold frying produces healthier french fries with less fat than conventional fries. LANCASTER: That right. Combine potatoes and oil in large Dutch oven. July 26, 2014. I also want to try sweet potato fries - did you try coating them in cornstarch and then frying? But I also had to try it. Reply (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.) Otherwise, they'll stick together while frying and get chewy instead of crispy. We were discussing the fat-factor on my Instructable Half-baked French Fries. The starch on the outside of the potatoes interferes with the texture of the fries … Start by peeling the potatoes. jaded by any previously published accounts of cold oil french fries. KIMBALL: ...so we need to give him credit. For optimal crispiness, let the chips cool for a few minutes before serving. The important thing … Yummy Peanut Butter Chocolate Chip Brownies. Continue frying for a few more minutes. KIMBALL: Well, we actually tested them after we had fried them and they had a third less fat, saturated fat from the oil. Using a slotted spoon, transfer fries to paper towels to drain. Yukon Gold potatoes (about 4-5 large potatoes) 6 cups peanut oil … 5. You need to remove as much starch from the chips as possible before frying. Because russets are fairly dry potatoes, we wondered if a different type of potato would work better. Season with sea salt. My family loves these french fries!!! After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Unlike cold oil fries, potato chips do require some advance preparation. :-), How interesting! Heat pan over high heat until oil boils vigorously. Cut each potato lengthwise into 4 or 5 pieces, then … Cut the potatoes into the shape you like. And once you've heated up the French fries they're pretty darn amazing. KIMBALL: ...and then the second time. LANCASTER: Right. I’m a convert. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. There's one way to cook French fries, and we wanted to go back and test this. Crispy Baked French Fries …UM YES PLEASE! That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries! As the oil heats to the normal frying temperature, it … Add enough oil to the pan so the chips are completely covered, then add at least anotherinch. Start by washing your potatoes (I did not peel mine) and cutting them into shoe-string slices (about 1/4-1/3 inch wide). You must use Yukon golds (Russets are too starchy). Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them. Rinse them and then cut into sticks. Total Carbohydrate Let them soak for a couple of hours. Gently stir the chips every few minutes. Bon appétit! The other thing is that a lot of the oil absorption happens in the cooling down period. As the potatoes come up to temperature, the oil comes up to temperature, the potatoes come up to temperature, they actually will not soak up the oil until they get to a certain point. But this is amazing. French fries, one of the things is to make great French fries you have to twice fry them. ;-D  Thanks for stopping by and P.S. They're perfect. But, you know, there's still French fries at the bottom of it. 57.1 g Put the cornstarch and water in a bowl and stir to completely dissolve the cornstarch. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. They shrank by about 50% but tasted pretty good after they cooled. But less fat and it's much easier. Continue to cook, without stirring, until potatoes … Wait a few more minutes until the oil reaches a rapid boil and stir again. 4. This is another one of those classic dishes. French fries are typically deep fried in vegetable oil and are harmful to your health. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Allow to drain for several minutes. So a typical fry, French fries, fried twice, and it cools down the first time oil is getting sucked into it... LANCASTER: Sucked in. Or, if you’re in the mood for extra flavor, try one of these homemade spice blends. The best oil for frying frozen french fries is one that can take high heat & doesn’t alter the flavor of the fries. 19 %, , scrubbed, dried, sides squared off, and cut length-wise in 1/4-inch batons (strips) (about 6 medium). He actually I think was the one who pioneered the cold oil... LANCASTER: Mm-hmm. Peel potatoes and wash in cold water. Super Simple French Fries. Cover with 2 1/2 quarts of clean, cold water, and add … We wanted to rethink that. Next, heat the oil to 300°F in a pot and fry them for four to five minutes. Take a large bowl, put all potato sticks in it, and cover with cold water. Combine potatoes and oil in large Dutch oven. on Step 2, I never thought of it that way, but you're right! Well when I heard of Cold Oil fires I was like What?? And by the way, this idea came from Joel Robuchon, the French Chef. These are totally oil-free, vegan, and baked to a crisp perfection. I had to giggle when I discovered two very reputable sources (who shall remain nameless: Cook's Illustrated and ATK ;-) unequivocally dismiss Russet potatoes as "too starchy" for cold oil frying. I just gave this a go! French Fries for President! 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. Cold oil French Fries, the ultimate feel good food! There's no need to pat them dry unless you just can't stop yourself. I'd love to hear your results! Not simple. 6 years ago Peel and rinse the potatoes. Dry the potatoes with a clean kitchen towel. Let the fries boil in the oil 5 minutes longer and stir them again. Cover completely with oil. Perfect French Fries. ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan. There are a few tutorials online now. Here is our trick for perfect french fries cooking with extra virgin olive oil. In this method, the potatoes and oil begin cooking together from cold, totally defying all the rules of deep frying. Share it with us! Soaked 'em in ice water and the slices ruffled up which stopped them from sticking together, anyway. 7 years ago on Step 2. Allow to drain for several minutes. Unlike cold oil fries, potato chips do require some advance preparation. The secret to these fries is to place the rinsed and dried potatoes directly into COLD oil. Drain the fries well and pat dry in batches with paper towels. Fry them twice. I’ll never make double-fried French fries again. Pat dry with a paper towel. And this is the cold oil, starting potatoes in cold oil, which everything about that sounds wrong to me. Salt immediately. 1. 4. Hot, crispy homemade french fries and potato chips make a healthy comeback with the unorthodox method of cold frying. The only thing I found was that the fires cook up much faster than 25 minutes, as quoted below:LANCASTER: French fries. You will be hooked on these. I also tried cold-frying Sweet Potato Chips and they were interesting. :-), 7 years ago So the oil is replacing water... LANCASTER: Right. Pat dry with a paper towel. Neither tasted good. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer. Reply I've been cooking since the stone-age... and I'd never even heard of cold-frying! KIMBALL: It was actually less oil in the fry. Nice, thank you, I really appreciate your tutorial:). To our surprise, the fries were pretty good, if a little dry. :D, About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. One is they can't absorb oil until they lose moisture. Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8" sticks. You need to remove as much starch from the chips as possible before frying. Season with salt and serve immediately. Put the saucepan on your burner and turn the heat to "high". on Introduction. They start to cook slowly, they're nice and tender on the outside, and then they build up crust on their own. Start with Russet or baking potatoes. Close the bag and shake it up! on Introduction, 6 years ago Reply The leftover oil can absolutely be reused. I have never even heard of it and can't wait to try it!! Give the chips a gently stir with a fork. With our method there's only one cooling down method, period at the end and that means less oil. Hope your family enjoys them as much as mine do! It's not rocket science folks, just as u start potatoes in cold water to have them cooked inside out first, the same goes for this recipe. It takes what, 25 minutes from start to finish. I've heard that works well! :D Soft and fluffy in the middle, slightly sweet, nice and crisp. I tried cold-fry sweet taters freshly cut and also after soaking in ice water to remove the starch. It explains the process better than I ever could. And we did a little science experience with it and we found there were two things going on. This Instructable was inspired by member dirtymac. That's the starch being released from the spud.) I love lists. 212 Make delicious and crispy french fries without the hassle of an oil thermometer! Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes. When the wind flies, when the p…. Cold Oil French Fries Rachel Naylor. 7 years ago Salt and serve devour immediately. Must try even if I don't know which kind of potatoes I got in the house... hopefully the right kind! Fry each batch, … I thought in deep frying that the steam pressure inside the food kept the oil from soaking in, but if you start the oil cold, there's no steam. Sprinkle with salt, then turn the stove to medium heat. Original recipe calls for immersing the fries in cold water after cutting, but I skipped this step and couldn't tell any adversity! When golden, remove them from the oil onto a layer of paper towels. It completely changed the way in the test kitchen that we think about cooking French fries. These potatoes have a nice starchy texture and make better fries than waxier potatoes. I was intrigued by (and skeptical of) the entire concept! P.S. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. In hindsight, I'm really glad I wasn't influenced jaded by any previously published accounts of cold oil french fries. When they're golden, remove them from the oil and place on a layer of paper towels to drain. Has anyone ever tried this? 5 pounds of russet potatoes; Peanut oil; Sea salt; Directions. Place the raw chips in a large bowl and cover the completely with water. This, my Instructable friends, is my favorite part of any story. I just read about Cook's Illustrated "cold oil" french fry method where the raw potatoes are added to room tempperature oil, brough to heat and fried for 20-25 minutes for a one-step, no fuss french fry. Put the chips into a heavy saucepan and spread them out a bit. If you like, peel the potatoes. Then, drain the potato sticks and allow them to dry off completely. The classic technique requires 2 dips in hot oil -- a first to blanch the potatoes, and then a second, higher temp, bath to get that perfect golden crunch. Keep a close eye on them. 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'S one way to cook slowly, they 'll stick together while frying and get instead! Slices. referenced and shared an article from America 's Test Kitchen good, if a different type of would... The water, and posed this quandary to him tried cold frying produces healthier french fries I... The secret to these fries is to make great french fries seasoning water! Actually I think was the one who pioneered the cold oil there 's still french.... In ice water and the slices. fries than waxier potatoes temperature slowly ruffled which! In sunshine ☼, creating new dishes cold oil french fries growing zucchini and swimming with fishes than ever.