Brian Cressall insatiable appetite, unending curiosity

Sunday, March 22, 2009

Golden Fat Fries

A few years ago I bought a french fry slicer, but for the first time today I tried out the larger size blade. It was a nice to have a meatier fry. A friend of mine affectionately calls these "fat fries". I'm not sure if he's describing the fries or the people who eat them in excess. =)

It's not difficult to make french fries, but there are a few techniques that help them turn out nicer.
  • Soak/rinse in water: this helps wash away some of the starch. If you don't do this, your french fries are more likely to stick together in the fryer.
  • Follow this two-stage cooking process:
Step 1: Blanch the fries in the cooking oil at 350 degrees for about 5 minutes (for fat fries). This softens the whole potato.

Step 2: Remove the french fries and let your oil heat up to 375 degrees. Put the fries back in and cook for another 5 minutes. This allows your fries to get crispy on the outside instead of crisping the entire fry.

1 comment:

  1. Oooooooh! Those look delicious! I wish I had a few right now!