Bier Meister Posted May 13, 2011 Share Posted May 13, 2011 (edited) peel, then cut your potatoes to desired size. put in cold water for about 4+ hours to remove some starch. cook in oil at 260* for about 10 min. can now cool and store. cook at 340* for about 5 min for finished product. toss a little salt on while still hot and a little oily. peanut oil or............. duck fat!!!! will give you best results. det, how do you like to do yours? Edited January 11, 2018 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 13, 2011 Share Posted May 13, 2011 I do the double fry like you described and duck fat fries are absolutely the best ever. The cold water soak is the key step IMO. 1 Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted May 14, 2011 Share Posted May 14, 2011 peel, I always leave the skin on when making fries. Off topic but the best topping for fries has to be gravy. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 14, 2011 Author Share Posted May 14, 2011 (edited) I always leave the skin on when making fries. Off topic but the best topping for fries has to be gravy. don't need to peel..... all about preference. these guys are good on their own or something to dip them in. otherwise, i like em with either cheese and bacon, or chilli and cheese Edited May 14, 2011 by Bier Meister Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted May 14, 2011 Share Posted May 14, 2011 peel, then cut your potatoes to desired size. put in cold water for about 5 min to remove some starch. cook in oil at 260* for about 10 min. can now cool and store. cook at 340* for about 5 min for finished product. toss a little salt on while still how and a little oily. peanut oil or............. duck fat!!!! will give you best results. det, how do you like to do yours? You didn't ask me, but, the only thing I do differently is add sugar to the soaking water. By adding the sugar I found that they don't soak up as much grease and are a little crispier! Quote Link to comment Share on other sites More sharing options...
montster Posted May 14, 2011 Share Posted May 14, 2011 OK, so where do you get duck fat? I usually just fry in olive oil. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 14, 2011 Author Share Posted May 14, 2011 OK, so where do you get duck fat? I usually just fry in olive oil. local butcher..... otherwise just use canola Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted May 15, 2011 Share Posted May 15, 2011 pomme frites Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 15, 2011 Author Share Posted May 15, 2011 pomme frites yeah....3/16 is prob my favorite cut Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 16, 2011 Share Posted May 16, 2011 OK, so where do you get duck fat? I usually just fry in olive oil. I can buy it at our local Wegman's stores. Check your higher end markets, they may have it. Quote Link to comment Share on other sites More sharing options...
Choppy Posted May 16, 2011 Share Posted May 16, 2011 Can you get the same results without the double fry method, i.e. cooking until done the 1st time? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 19, 2011 Author Share Posted May 19, 2011 Can you get the same results without the double fry method, i.e. cooking until done the 1st time? you can get crispy fries by dropping frozen into a deep frier. this method gives you something different. i don't believe the results are the same. i don't do these very often these days, but when i do...we have a very happy house. Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted May 20, 2011 Share Posted May 20, 2011 I believe that a fry must be seasoned immediately after pulling from the fryer ... i like salty heat. I have done battered fries (with leftover onion ring batter) not recommended - i winged it and the batter just fell off for the most part Oven baked fries can be done with eggwhite wash, although seasoning there is more rosemary, etc. nothing beats whole fried catfish with homemade fries that are brown and part crisp part soggy. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted May 20, 2011 Share Posted May 20, 2011 Bier...have you tried the Robuchon method (cold oil start)? Quote Link to comment Share on other sites More sharing options...
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