French Fries Tips Needed

Subject: French Fries Tips Needed
Newsgroups: rec.food.cooking

From: Diamond (diamond at fcukmail.com)
Date: Wed, 17 Oct 2001 04:14:02 +0100
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I'm trying to figure out the various factors in making the best possible tasting french fry.

I'd like suggestions if possible on the following:

1) The best variety of potatoe to use (I live in the UK so those availble readily in the UK would be most useful)

2) The best cooking - espacially non-animal based product such as Peanut Oil, etc.

3) The best cooking method & tempreture/time- many suggest double cooking

4) Can anyone tell me what's in that gravy that is very popular in Canada, had it at both Costco and New York Fries. Can this be bought in a store, my cousin is going to Toronto for a week and will bring back things so if there are some good brand names out there please post.

From: Colin McGregor (colinmc at idirect.com)
Date: Fri, 19 Oct 2001 21:04:45 GMT
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Diamond wrote:

>I'm trying to figure out the various factors in making the best possible
>tasting french fry.

The best french fries in my books are the ones at New York Fries and they use a triple fry method (the details of which I don't know). What I do at home is a double fry cooking method that results in a very good french fry, but not the excellence of New York Fries.

>1) The best variety of potatoe to use (I live in the UK so those availble
>readily in the UK would be most useful)

You want a high starch potato. The best known of these are the Russet Burbank (developed by 19th century plant breeder Luther Burbank). In Canada and the U.S. you will sometimes see Russet Burbank potatoes labeled "Idaho" potatoes as I gather of the types of potatoes grown in that state Russet Burbank dominate almost to the exclusion of all else.

>2) The best cooking - espacially non-animal based product such as Peanut
>Oil, etc.

I've had good results with vegetable oil (a blended mix of several oils). I know that New York Fries uses peanut oil.

>3) The best cooking method & tempreture/time- many suggest double cooking

- Slice the potatoes into french fry size pieces (about 1/4 inch thick). Leave the skin on.
- Soak the fries in COLD water for 30-60 minutes.
- Take the fries out of the water and dry with a paper towel.
- Fry in small batches in 320 degree F oil for 2-3 minutes (until the fries are soft/floppy).
- Take the fries out let drain on a rack and cool to room temperature.
- Heat the oil to 375 degrees F.
- Cook the fries again until crisp and golden brown (about 2-3 minutes).
- Remove the fries from the oil, and dust with a bit of kosher salt and serve hot.

>4) Can anyone tell me what's in that gravy that is very popular in Canada,
>had it at both Costco and New York Fries. Can this be bought in a store, my
>cousin is going to Toronto for a week and will bring back things so if there
>are some good brand names out there please post.

Something like Franco-American beef gravy is probably what you have in mind.

From: Diamond (diamond at fcukmail.com)
Date: Sat, 20 Oct 2001 01:16:36 +0100
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Thanks for the detailed response.

one thing though .. are you sure New York fries uses peanut oils? I looked ay their website and they state they use Canola oil, also I found out the gravy I liked in Canada was called Poutine.

I think it's a chicken based gravy.

From: rmi1013934 at aol.com (Rosie Miller)
Date: 21 Oct 2001 16:46:44 GMT
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Diamond writes:
>one thing though .. are you sure New York fries uses peanut oils? I looke
>dta their website and they state they use Canola oil, also I found out the
>gravy I liked in Canada was called Poutine.

The best tasting Fries I have eaten are made with lard. Gotta be the best.

From: Diamond (diamond at fcukmail.com)
Date: Mon, 22 Oct 2001 16:21:29 +0100
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I look into what McDonalds used to use and it was Beef Tallow.

It seems they have turned to some flavour company to add something to their fries to make them taste similar without using the beef to coof with, although this flavour maybe a beef extract.

From: Colin McGregor (colinmc at idirect.com)
Date: Mon, 22 Oct 2001 17:53:37 GMT
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Diamond wrote:
>one thing though .. are you sure New York fries uses peanut oils? I looke
>dta their website and they state they use Canola oil, also I found out the
>gravy I liked in Canada was called Poutine.
>
>I think it's a chicken based gravy.

Sorry, I do stand corrected regarding the oil type. As for the gravy, I normally see poutine with beef gravy, but yes, there are those those who do it with a chicken based gravy, and even a few who do it with a BBQ sauce that is meat-free. Your call...

From: Diamond (diamond at fcukmail.com)
Date: Wed, 24 Oct 2001 01:57:10 +0100
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I've tried Peanut oil as many have suggested - I can't tast any of the nutty taste in the fries, however have notice they seem a lot less oily then when cooked with normal vegatable oil.

I've come across some site that say some very bad things about Canola oil, and how it cause cancer or whatever. Any thoughts on this?

From: Colin McGregor (colinmc at idirect.com)
Date: Wed, 24 Oct 2001 13:04:11 GMT
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Diamond wrote:
>I've tried Peanut oil as many have suggested - I can't tast any of the nutty
>taste in the fries, however have notice they seem a lot less oily then when
>cooked with normal vegatable oil.
>
>I've come across some site that say some very bad things about Canola oil,
>and how it cause cancer or whatever. Any thoughts on this?

I try not to get caught up in this or that seeming health trend, or the results of one inital study. What I do know is that I find Canola oil by itself has a taste that I find somewhat unpleasant, and so I trend strongly to avoid Canola oil.

Just slightly off topic, one small farming community in Western Canada a few years got into trouble with feminist groups over a old sign they kept up at the entrance to the town. Before canola seed (from which canola oil is extracted) was known as canola seed, it had a different name, rape seed. Any event the town had an old sign up claiming (with some apparent pride) to be the rape capital of Canada. I can appreciate and understand the desire to preserve old things, but, but, but....

From: Justin (justnw at hotmail.com)
Date: Wed, 24 Oct 2001 12:53:30 -0400
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ALL OIL WILL EVENTUALLY LEAD TO CANCER, however, in moderation...and peanut oil is pretty expensive comparatively speaking, or writing

From: garyokada at yahoo.com (GaryO)
Date: 24 Oct 2001 14:22:17 -0700
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Diamond wrote:
> I've tried Peanut oil as many have suggested - I can't tast any of the nutty
> taste in the fries, however have notice they seem a lot less oily then when
> cooked with normal vegatable oil.

Peanut oil is considered to be essentially tasteless, which, along with its very high smoking point, is why it is considered to be a good cooking oil. I actually have occasionally had peanut oil which tasted of peanuts, or was the victim of a series of practical joke.

Lard makes for tasty fries.

> I've come across some site that say some very bad things about Canola oil,
> and how it cause cancer or whatever. Any thoughts on this?

I don't know enough about the controversy to comment on it.

canola oil

[kan-OH-luh]
The market name for RAPESEED OIL which, as might be assumed from the name, is expressed from rape seeds. For obvious reasons, the name was changed to canola by the Canadian seed-oil industry. Canola is, in fact, Canada's most widely used oil. It's commonly referred to there as lear oil, for "low erucic acid rapeseed" oil. The popularity of canola oil is rising fast in the United States, probably because it's been discovered to be lower in saturated fat (about 6 percent) than any other oil. This compares to the saturated fat content of peanut oil (about 18 percent) and palm oil (at an incredibly high 79 percent). Another canola oil selling point is that it contains more cholesterol-balancing monounsaturated fat than any oil except olive oil. It also has the distinction of containing Omega-3 fatty acids, the wonder polyunsaturated fat reputed to not only lower both cholesterol and triglycerides, but to contribute to brain growth and development as well. The bland-tasting canola oil is suitable both for cooking and for salad dressings. See also FATS AND OILS.

From: Default User (munged.address at boeing.com)
Date: Wed, 24 Oct 2001 22:07:25 GMT
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GaryO wrote:
> I don't know enough about the controversy to comment on it.

Urban legend. Ranks up there with Nutrasweet gives you brain damage.
http://www.snopes.com/toxins/canola.htm

Brian

From: Sprucedale (sprucedale1 at hotmail.com)
Date: Mon, 22 Oct 2001 15:41:11 -0400
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Poutine is a Quebec-based treat that's actually a dish consisting of french fries, topped with cheese curds then covered with gravy.

Subject: Re: French Fries Tips Needed
Newsgroups: rec.food.cooking
From: Diamond (diamond at fcukmail.com)
Date: Tue, 30 Oct 2001 02:12:03 -0000
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Sprucedale wrote:
> Poutine is a Quebec-based treat that's actually a dish consisting of french
> fries, topped with cheese curds then covered with gravy.

My cousin came back from Canada today with Poutine in cans, it was very nice to taste it again.

From: Diamond (diamond at fcukmail.com)
Date: Fri, 2 Nov 2001 12:16:49 -0000
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I'm still trying to find Idaho Potatoes inthe UK and not having much luck any ideas of possible sources inthe London Area?

From: andrewalan.nix (andrewalan.nix at ntlworld.com)
Date: Fri, 2 Nov 2001 14:58:04 -0000
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Diamond wrote:
> I'm still trying to find Idaho Potatoes inthe UK and not having much luck
> any ideas of possible sources inthe London Area?

try Desiree or estima , I know they are not the same but import laws will not allow imports due to threat of Colorado beetle

From: penmart01 at aol.como (Sheldon)
Date: 02 Nov 2001 14:58:15 GMT
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Diamond writes:
>I'm still trying to find Idaho Potatoes inthe UK and not having much luck
>any ideas of possible sources in the London Area?

potato
Today, hundreds of varieties of this popular vegetable are grown around the world. In America, the potato can be divided into four basic categories: russet, long white, round white and round red. The russet Burbank potato (also simply called russet and Idaho ) is long, slightly rounded and has a brown, rough skin and numerous eyes. Its low moisture and high starch content not only give it superior baking qualities but also make it excellent for FRENCH FRIES. The russet Burbank was named for its developer, horticulturalist Luther Burbank of Idaho. Although grown throughout the Midwest, the russet is also commonly called IDAHO POTATO (whether or not it's grown there). (Epicurious)

From: Alan Zelt (alzelt at worldnet.att.netFINNFAN)
Date: Fri, 02 Nov 2001 22:45:30 GMT
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Diamond wrote:
> I'm still trying to find Idaho Potatoes inthe UK and not having much luck
> any ideas of possible sources inthe London Area?

Funny thing is that in many parts of Europe, "Idaho" style potatoes are grown, but used for fodder.

From: NO_SPAM_TO_dpharris at gci.net (Dennis P. Harris)
Date: Sat, 03 Nov 2001 01:28:51 -0900
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Diamond wrote:
> I'm still trying to find Idaho Potatoes inthe UK and not having much luck
> any ideas of possible sources inthe London Area?

ask for "russets". your typical baking potato. rough brown skin, many eyes, mealy when cooked. lower water content than smooth skinned types.

other spuds will fry, but russets make the best french fries.