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Subject: Making fries from potatos (was Re: They should have just listened to us)
Newsgroups: rec.food.cooking

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From: Chris Nelson <chris[at]pinebush.com>
Date: Thu, 18 Jan 2001 09:19:34 -0500
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Cowdrey wrote:
> Rodger Whitlock wrote:
> > Nowadays Harvey's uses frozen, pre-cut fries -- and they aren't a patch
> > on the good stuff they used to sell. Guess who never goes to
> > Harvey's any more.
> 
> I'm not sure, but I think I remember seeing real potatoes behind the 
> counter at NY Fries.

So, what's the secret to making fries from potatoes?  Every time I try,
I get soggy sticks instead of crisp fries.
	
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From: Gargoylle <gargoylle[at]postmaster.co.uk>
Date: Thu, 18 Jan 2001 11:57:11 -0600
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Chris Nelson wrote:
>So, what's the secret to making fries from potatoes?  Every time I try,
>I get soggy sticks instead of crisp fries.

Cook them twice. Lightly brown first. Let them cool in a screen, or on
towels. Then finish at 375 degrees.

Gar

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From: Roxan-NO Spam <roxannospam[at]panetwork.com>
Date: Fri, 19 Jan 2001 00:00:09 -0500
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>So, what's the secret to making fries from potatoes?  Every time I try,
>I get soggy sticks instead of crisp fries.

Put them in cold water for about 10 minutes before frying. It makes them
crisp.
Roxan in Pa.

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From: "hahabogus \(Alan\)" <hahabogus[at]hotmail.com.invalid>
Date: Fri, 19 Jan 2001 06:39:13 -0600
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To me there are 2 styles of french fries...Those about the size of your
index finger or larger. And those about the size of a pencil or smaller. I
prefer the pencil sized ones. My kids said my fries tasted better than
McDonald Fries (at the time their favorite). I'd make the fries up and soak
them in salted water for an hour or so (to remove excess starch). Dry well
and fry once in batches as not to lower the temp. of the oil. I think the
type of potato is important as well. I use a red potato for most everything
(don't care much for the white).

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From: Young <qwerty[at]mail.monmouth.com>
Date: Fri, 19 Jan 2001 08:44:50 -0500
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hahabogus (Alan) wrote:
> To me there are 2 styles of french fries...Those about the size of your
> index finger or larger. And those about the size of a pencil or smaller. 

Around here, the larger ones are called steak fries.

nancy

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From: NOSPAMmikeann.NOSPAM[at]texas.net.no.spam.nospam
Date: Fri, 19 Jan 2001 17:59:07 GMT
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I was taught that for excellent fries everytime put the cut up
potatoes in an ice water bath for about 10-15 minutes..then fry in
very hot oil...
remove, drain on paper towels..then put back in the hot oil for a few
more seconds if you want them crisper..
it works..
Bon Apetite
Mike

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From: Gary O. <tractrix[at]pacbell.net>
Date: Fri, 19 Jan 2001 08:46:32 -0800
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Chris Nelson wrote:
>So, what's the secret to making fries from potatoes?  Every time I try,
>I get soggy sticks instead of crisp fries.

Your oil is too cold.  Also, you need to get rid of the excess starch
by soaking or washing.  Soaking in cold salted water is a good
technique.  For a different taste sensation, try mixing up Yukon Gold
potatoes occasionally instead of your usual.


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