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Subject: How do you make SOFT french fries?
Newsgroups: rec.food.cooking

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Date:  Fri, 04 Jun 1999 10:40:02 GMT
From: caronjp[at]nb.sympatico.ca (J.P. Caron)
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I don't like crispy french fries.
How do you make them so they are cooked, but nice and soft?

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From: Lynn K Busby 
Date: Fri, 4 Jun 1999 18:15:41 +0100
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Cook them in lard.

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From: Alan Boles 
Date: Sat, 05 Jun 1999 11:51:31 GMT
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I think that if you want soft fries you need to cut them thicker. The
reason I think this is becauce I like crispy fries and if I cut them
to thick they aren't crisp.

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From: wstewart[at]hawaii.rr.com (Ward Stewart)
Date: Sat, 05 Jun 1999 19:01:52 GMT
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"Soft Fries" can easily be achieved --- I can't imagine why but I do
know how.  It is only necessary to wrap them closely for a few moments
and theirs crusts will be softened.

As in making pan de mie, it is the steam  AFTER baking that produces
the crustless texture.

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From: pbelci[at]mindspring.com (Jill)
Date: Sat, 05 Jun 1999 13:52:30 -0400
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Just fry them, once, at an even, moderate temperature.  They'll out really
brown and a little crispy, but a minute or two at room temp, and they'll
soon soften up.  My Nanny taught me to do this when she would make fish &
chips.

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From: vstark[at]netcom.com (Valerie)
Date: Fri, 4 Jun 1999 18:37:17 GMT
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J.P. Caron wrote:
>How do you make them so they are cooked, but nice and soft?

Well, given the way fastfood fries seem to change, I'd say put them in a 
paper bag for a few minutes...

Val

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From: Elaine Parrish 
Date: Fri, 4 Jun 1999 16:10:04 -0500
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J.P. Caron wrote:
> How do you make them so they are cooked, but nice and soft?

Well, I can tell you how I do mine. This may not be what you want,
but...

You can do this with raw potatoes or with store-bought fries; store-
bought just don't have to cook as long.

I peel (or not; sometimes I leave the peel on)some potatoes [white
or red]. Cut them into fries - not too thick, not to thin [nothing
like specific directions, huh? ]. Thin ones - like you get
at McDs and places - are too thin to do well. Thick ones - like
the ones they call steak fries - are ok but are not what I call
french fries. 

However, the finished product is kinda like steak fries. 

I use a skillet as opposed to a deep fryer (like Fry Daddy, etc).
I use just enough oil to cover the potatoes, but not to let them 
float.

Get the oil hot, drop the potatoes in quickly - you won't have a single
layer. Turn the heat down to medium and let cook - uncovered - 
about 15 to 20 minutes, turning several times. 

dropping the potatoes into the hot oil seals the outside so that
they do not soak up even more oil  (cooked this way, they are more
oily than deep frying - which [usually] will crust the outside
while the inside is more...doughy ???).

What I've found is:

The bigger the skillet and the more oil in relation to the amount
of potatoes will give you a crispier [more crispy ???] fry. {if
the oil can get all around each fry and they can "swim", they will
be more crispy {or more crispier }

When the oil is hot and I drop the potatoes in, I turn down the temp
(I start out on high, then go to medium), and then I turn the fries
 immediately, putting the layer on the bottom on top.
-the ones on the bottom are "seared" [if you will], and before the
oils cools off, the top layer will "sear"

The potatoes must fry (like a "slow boil" or a "rapid simmer"), they 
can't just lay there or they will soak up a lot of oil.

Elaine

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From: lscanlon[at]erols.com (Leo Scanlon)
Date: Sat, 05 Jun 1999 13:52:12 GMT
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J.P. Caron wrote:
>How do you make them so they are cooked, but nice and soft?

Bake them in the oven.  The new Joy of Cooking's recipe works well for
me, but I add a little garlic powder and some Penzey's Pasta Sprinkle.
It takes about 30 minutes (turning each 10 minutes) and then I brown
them on broil for a couple of minutes.  Yum!

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Newsgroups: rec.food.cooking
Subject: Re: How do you make SOFT french fries???

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From: Steve Kramer 
Date: Tue, 22 Jun 1999 21:39:03 GMT
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> How do you make them so they are cooked, but nice and soft?

After frying, boil them for 20 minutes.......  :o)

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From: aem 
Date: Tue, 22 Jun 1999 16:18:37 -0700
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> How do you make them so they are cooked, but nice and soft?

Sorry to hear it.  How about double frying them?  This puffs them up
so the outside is a little crispy but probably not too much for you,
while the inside is airy and soft.  All you do is fry them once at a
temp a little lower than usual for deep frying -- maybe around 325F,
I'm not really sure -- then remove when a little less browned than you
want, drain, let cool.   Then raise the oil temp to 375F and put them
in again for a short time.  You'll see them puff and take on the color
you want.

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From: lscanlon[at]erols.com (Leo Scanlon)
Date: Wed, 23 Jun 1999 12:40:02 GMT
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>How do you make them so they are cooked, but nice and soft?

Do them in the oven.  The Oven-Baked French Fries recipe in the new
Joy of Cooking does it for me ('cept I add Penzey's Pasta Sprinkle to
it).

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Newsgroups: rec.food.cooking
Subject: "Soft French Fries"
From: Jill McQuown 
Date: Tue, 22 Jun 1999 18:29:38 -0500
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I missed the original post.  These are quarter fries and while the outside
is slightly crispy the insides are very tender.  If you don't like that,
lower the heat but increase the cooking time to make sure the potatoes are
cooked through.  I list 2 recipes using the same method.

Seasoned Oven Fries

2 medium baking potatoes
1 tsp. seasoned salt
2 Tbs. olive oil
Vegetable cooking spray

Wash potatoes and cut lengthwise into 8 wedges (peel them if you prefer; I
don't).  Cover with cold water with a dash of lemon juice added (to prevent
potatoes from discoloring) and soak at least 30 minutes.  Pat potatoes dry.
Place, skin-side down on baking sheet sprayed with cooking spray.  Brush oil
generously over potatoes.  Sprinkle with seasoned salt.  Bake at 400 degrees
for about 50 minutes.

Greek Oven Fries

2 medium baking potatoes
1 tsp. dried oregano
1/8 tsp. salt
2 Tbs. olive oil
pepper to taste
Vegetable cooking spray

Cut potatoes lengthwise into 8 wedges.  Cover with cold water with a dash of
lemon juice added (to prevent potatoes from discoloring) and soak 30
minutes.  Pat potatoes dry.  Place, skin-side down on baking sheet sprayed
with cooking spray.  Blend together oil, oregano, salt & pepper.  Brush
generously over potatoes.  Bake at 400 degrees for about 50 minutes.


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