Hope for the spleen, Lisa. You’ll have to excuse me now while I teach my kung fu class. I'm in the raw camp. I could have told you all this if you had only asked! For about the past 20 years. Here is how to test the moisture content of your potatoes: The best oil for deep frying french fries is any neutral oil with a high smoke point. and Preheat your deep fryer to 375 degrees. ~ karen! As soon as you cut the fries, you're going to transfer them to this bowl. You probably cut your own hair, don’t you. I’ve modified his technique slightly to work better for the at home fry cook, but basically the method is boiling the fries, frying them at a low temperature, then frying them at a high temperature. Other potatoes will be too waxy. No additional oil is needed in this recipe. The outer shell is crispy and crunchy, while the inside of the fry is hot, fluffy and salty. Cannot. Double fried french fries are the only way you should be making your french fries as they come out incredibly crispy and just like you got them from your favorite restaurant. 1. This one is an older model TFal. THIS POST WAS LAST UPDATED: May 8th, 2020. Do you need Help? How do you cut them to be so square in shape? ~ karen. This is how my mother made her fries, except she cut them with an old wooden-handled crinkle cutter. If ONLY for that! http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html, http://www.wired.com/magazine/2011/02/ff_myhrvold/all/1. They’re the driest. My husband’s family is originally from Chicago, so if you be needin to take out a contract on your vag-hits, you know who to call. (professional series) I don’t think they sell it anymore. I am curious to hear your preferred oil? BUT I am taking much more time reading the post to see who will be punched in the vagina….Whaaaaa. ~ karen. So what’s the count on punched out vagina’s and spleens? I have the time but not the fryer because I got rid of mine when we moved rather than clean it and pack it. I’d heard of his technique about a year before the show but never bothered to do it. It helps to remove the starch, now giving a crispier fry… I don’t even care anymore if I make those yummy looking fries :). They were fried in DUCK fat. Fry again at 385°f until golden and crispy. If the salt seems to fall right off your fries, … 5. YOU GO, GIRL !!! Once you see the first big bubble of a boil, remove fries. This is very similar to the process that we used . I have made them this way ever since. Thrice cooked french fries. That’s exactly what I was thinking.. exactly. Keep reading to learn what boiling out a deep fryer means, why you should do it regularly, and how to boil out your deep fryer successfully with these easy steps. As much as I’d go out and buy a deep fryer, my partner would murder me which is much worse than the punch. Lol. Did you know that’s called “Fry Sauce” in Utah? Your email address will not be published. A few times a year he would make a big batch of fries and chili (even the ingredients are hard to find in Japan) and we’d have chili fries! The potatoes matters, the fat also – it has to be vegetable. Cool the fries before frying them a second time. Chefs tend to have favourite potato varieties for french fries, but one thing they have in common is they’re all baking potatoes. I don’t remember why she did them that way but she wrapped them up and put them in the fridge for maybe an hour or so. Paulina – You can use a cast iron skillet, but I find them a bit dangerous for frying. How is the front yard garden project going??? I think you’ll like the results of the thrice cooked fries better. If you want to make perfect french fries, you need to use a method made popular by The Fat Duck’s Heston Blumenthal. I haven’t tried Sunflower. 1. I can’t wait to try these! Thanks for this new (to me) technique. 2. I learn from you, amaze them all with my expertise, and am elevated to demi-god status. Drain and run under cool water. (The hard boiling of the fries destroys the outer layer, turning it to an irregular shape, which increases surface area, which is good!). Awesome. So let’s make PERFECT FRENCH FRIES. I really do. Eliminating a majority of your potatoes' moisture before the final frying is key in order to yield a crispy, golden brown product. Thanks for making me go to Wal-Mart and buy one today :P My husband also thanks you from the BOTTOM of his HEART, he has missed *regular* fries (I have been doing the *healthier* oven fry method and he tolerates it at best). Or types that someone should definitely not a post on how to make the french! 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