[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: Nathan's french fries
Newsgroups: rec.food.cooking

============================

From: tapefanatic[at]webtv.net (Leonard Tillman)
Date: Sun, 27 May 2001 00:38:55 -0400 (EDT)
--------
Now that I've found this great group,   I've
gotta ask:  Does anyone know how Nathan's  makes their incredibly
unique, rich, soft yet never mushy  French Fries?
   The only ones I ever found that were similar , were the fries at
NYC's  "Second Avenue Deli"!!

============================

From: robdgot[at]aol.com (Bob Gottlieb)
Date: 27 May 2001 18:31:16 GMT
--------
> Does anyone know how Nathan's  makes their incredibly
> unique, rich, soft yet never mushy  French Fries?

They double fry their fries...They blanche them first for about 2 or 3 minutes.
Then, after the fries cool, they fry them again till completion.

Its also how they manage the oil. When they are going to clean the fryers and
change the oil..they always reserve an amount of the old oil, to add to the new
oil. This, in effect, acts as a starter.

============================

From: Michael Sierchio 
Date: Sun, 27 May 2001 11:41:08 -0700
--------
Bob Gottlieb wrote:
> They double fry their fries...They blanche them first for about 2 or 3 minutes.
> Then, after the fries cool, they fry them again till completion.

This is the classic method.  Usually, the second frying is done at a higher
temp.  See Harold McGee's books.

============================

From: M. Smith 
Date: Sun, 27 May 2001 17:52:25 -0500
--------
Michael Sierchio wrote:
> This is the classic method.  Usually, the second frying is done at a higher
> temp.  See Harold McGee's books.

First fry is done at around 275 degrees F. for about 5 to 7 minutes. The
cooks the excess moisture out of the fries without coloring them.

Second fry is at 360 to 370 F. oil until you reach the desired exterior
color, usually just a couple of minutes. Drain, season immediately and
serve. This method leaves interior fully cooked and the exterior very
crispy.

============================

From: penmart01[at]aol.como (Sheldon)
Date: 27 May 2001 23:42:01 GMT
--------
M. Smith writes:
>First fry is done at around 275 degrees F. for about 5 to 7 minutes. The
>cooks the excess moisture out of the fries without coloring them.
>
>Second fry is at 360 to 370 F. oil until you reach the desired exterior
>color, usually just a couple of minutes. Drain, season immediately and
>serve. This method leaves interior fully cooked and the exterior very
>crispy.

I've watched the Coney Island Nathan's Famous french fry process from beginning
to end on many, many occasions -- there is no second frying.  Nathans uses the
finast quality "Chefs" caliber spuds, they are peeled, cut into large pieces
and plunged into ice water until needed, which with at the rate they're
consumed is about five minutes tops.  Nathans fries are never reheated, nor are
they held warm with heat lamps... they are served directly from the deep fryer,
with about a 15 second pit stop to drain the excess oil.  I know how they do
fries at their Original Coney Island location, I have no idea about how they're
made at any other Nathan's Famous location. 

============================

From: M. Smith 
Date: Mon, 28 May 2001 15:19:26 -0500
--------
Sheldon wrote:
> I've watched the Coney Island Nathan's Famous french fry process from beginning
> to end on many, many occasions -- there is no second frying.  

Well, Shel, you're not maintaining your killfile very well these days. I'm
supposed to be on your banned list.

Re-read my post.  I was commenting on the specifics of the double frying
method for French fried potatoes. I've never been to Nathan's at Coney
Island or elsewhere and my message made no comment whatsoever as to what
their method may or may not be.

============================

From: tapefanatic[at]webtv.net (Leonard Tillman)
Date: Mon, 28 May 2001 22:38:13 -0400 (EDT)
--------
    Thanks,  people!!
         Your various answers all sound like 
they might be just what I've been seeking
 for a very long time!!!
       I figured it was -  either: I search
 this group,  or I wangle employment in 
SOME capacity at the Coney Island Nathans !!

          Best,  LT........

============================

From: Don Wiss 
Date: Sun, 27 May 2001 20:24:32 -0400
--------
Bob Gottlieb wrote:
>Its also how they manage the oil. When they are going to clean the fryers and
>change the oil..they always reserve an amount of the old oil, to add to the new
>oil. This, in effect, acts as a starter.

And presumably they don't put other foods in the same oil as the fries.
Most places (not fast food chains) cook breaded foods in the same oil as
the fries.


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]