Start by washing your potatoes (I did not peel mine) and cutting them into shoe-string slices (about 1/4-1/3 inch wide). 57.1 g Allow to drain for several minutes. The secret to these fries is to place the rinsed and dried potatoes directly into COLD oil. So you get substantially less oil. When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. This, my Instructable friends, is my favorite part of any story. Put the saucepan on your burner and turn the heat to "high". :-(, When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. Yummy Peanut Butter Chocolate Chip Brownies. French fries, one of the things is to make great French fries you have to twice fry them. 4. We got hold of an oil scientist, Dr. Oscar Pike of Brigham Young University, and posed this quandary to him. It explains the process better than I ever could. Here's the transcript from America's Test Kitchen. And what I mean by that is after you cut the potato into planks or into strips you have to start them in oil basically to get most of the cooking done but not really the browning. The classic technique requires 2 dips in hot oil -- a first to blanch the potatoes, and then a second, higher temp, bath to get that perfect golden crunch. Cook over high heat until oil has reached a rolling boil, about 5 minutes. But, you know, there's still French fries at the bottom of it. After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Otherwise, they'll stick together while frying and get chewy instead of crispy. This Instructable was inspired by member dirtymac. P.S. The only thing I found was that the fires cook up much faster than 25 minutes, as quoted below:LANCASTER: French fries. Dry the potatoes with a clean kitchen towel. The starch on the outside of the potatoes interferes with the texture of the fries … Put the chips into a heavy saucepan and spread them out a bit. It's fine to have some moisture... you just don't want them dripping-wet.Fry:  Since potato chips have more surface area than french fries, you'll need to use more oil. You know, we've been told if the oil temperature isn't hot enough that the tables are actually going to soak up all that oil and you're going to end up with greasy French fries, which by the way, I would still eat. To our surprise, the fries were pretty good, if a little dry. Or, if you’re in the mood for extra flavor, try one of these homemade spice blends. Did you make this project? Cover completely with oil. Does the oil not soak into the potatoes while it's heating? Rinse them and then cut into sticks. Put the saucepan on your burner and turn the heat to "high". Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Heat the oil over medium-low heat to 325 F. Cook the potatoes in the oil for 6 to 8 minutes, or until they're soft and a slightly golden color. Cover with 2 1/2 quarts of clean, cold water, and add … When the wind flies, when the p…. Carefully add potatoes to oil in small batches so as not to lower the temperature … Otherwise, they'll stick together while frying and get chewy instead of crispy. It completely changed the way in the test kitchen that we think about cooking French fries. Heat pan over high heat until oil boils vigorously. He referenced and shared an article from America's Test Kitchen about cold-frying. 7 years ago These are totally oil-free, vegan, and baked to a crisp perfection. In this method, the potatoes and oil begin cooking together from cold, totally defying all the rules of deep frying. And by the way, this idea came from Joel Robuchon, the French Chef. LANCASTER: That right. Salt immediately. Hot, crispy homemade french fries and potato chips make a healthy comeback with the unorthodox method of cold frying. Total Carbohydrate Refrigerate for 30 minutes, an hour, or even overnight.When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. Cold Oil French Fries Rachel Naylor. They start to cook slowly, they're nice and tender on the outside, and then they build up crust on their own. (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.) Cool and store it in a container until tomorrow. He actually I think was the one who pioneered the cold oil... LANCASTER: Mm-hmm. At the time, ATK didn't offer a tutorial on the process, so I just started experimenting. Fry each batch, … There's no need to pat them dry unless you just can't stop yourself. We wanted to rethink that. Not simple. ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. Combine potatoes and oil in large Dutch oven. I just read about Cook's Illustrated "cold oil" french fry method where the raw potatoes are added to room tempperature oil, brough to heat and fried for 20-25 minutes for a one-step, no fuss french fry. Perfect French Fries. Add enough oil to the pan so the chips are completely covered, then add at least anotherinch. (The water will turn cloudy right away. Put the cornstarch and water in a bowl and stir to completely dissolve the cornstarch. Must try even if I don't know which kind of potatoes I got in the house... hopefully the right kind! Give the chips a gently stir with a fork. I’m a convert. Place the raw chips in a large bowl and cover the completely with water. Yukon Gold potatoes (about 4-5 large potatoes) 6 cups peanut oil … Thinly slice the potatoes. Unlike cold oil fries, potato chips do require some advance preparation. Continue to cook, without stirring, until potatoes … Well when I heard of Cold Oil fires I was like What?? 5 years ago :-), How interesting! I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes. Season with salt and serve immediately. 212 Make delicious and crispy french fries without the hassle of an oil thermometer! Cook over high heat until oil has reached a rolling boil, about 5 minutes. I have never even heard of it and can't wait to try it!! Cooking Oil Potatoes Salt . :D Soft and fluffy in the middle, slightly sweet, nice and crisp. Fry them twice. One is they can't absorb oil until they lose moisture. It's not rocket science folks, just as u start potatoes in cold water to have them cooked inside out first, the same goes for this recipe. I didn't coat them as you suggested, but that's worth a shot. Soak the cut potatoes in a bowl of cold water. LANCASTER: Right. Let the fries boil in the oil 5 minutes longer and stir them again. 4. Super Simple French Fries. For easy cleanup, put the fries, oil and seasoning into a resealable storage bag. With our method there's only one cooling down method, period at the end and that means less oil. Best of all: These fries (and chips) taste absolutely f.a.n.t.a.s.t.i.c. KIMBALL: ...and then the second time. Hope your family enjoys them as much as mine do! Share it with us! If you like, peel the potatoes. Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8" sticks. Thanks for commenting! This helps keep them from sticking together. These potatoes have a nice starchy texture and make better fries than waxier potatoes. Bon appétit! Treat the fries to a light coating of olive oil to help them crisp up while baking. 19 %, , scrubbed, dried, sides squared off, and cut length-wise in 1/4-inch batons (strips) (about 6 medium). Most of you who have made french fries at home are probably of the opinion that it's just easier to get them from a take out window. When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. Easier French Fries - Cold Oil Method (Cook's Illustrated) recipe: These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. They're so delicious and so easy, I've completely abandoned traditional hot-oil frying... for french fries, anyway. And we did a little science experience with it and we found there were two things going on. But they came out great! Nigella cooks fries started off in cold oil in her recipe Tuscan Fries from "Nigellissima" (p138). As the oil heats to the normal frying temperature, it … And once you've heated up the French fries they're pretty darn amazing. I also want to try sweet potato fries - did you try coating them in cornstarch and then frying? Wait a few more minutes until the oil reaches a rapid boil and stir again. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. We were discussing the fat-factor on my Instructable Half-baked French Fries. on Step 2. Then, drain the potato sticks and allow them to dry off completely. You need to remove as much starch from the chips as possible before frying. When golden, remove them from the oil onto a layer of paper towels. While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them. I never follow them, but I love them. This is another one of those classic dishes. on Introduction. lol... not! You must use Yukon golds (Russets are too starchy). Continue frying for a few more minutes. Reply I thought in deep frying that the steam pressure inside the food kept the oil from soaking in, but if you start the oil cold, there's no steam. They're perfect. Keep a close eye on them. KIMBALL: ...so we need to give him credit. Has anyone ever tried this? When they're golden, remove them from the oil and place on a layer of paper towels to drain. ;-D  Thanks for stopping by and P.S. In writing this Instructable, I've since revisited the topic with a recent Google search. Salt and serve devour immediately. Next, heat the oil to 300°F in a pot and fry them for four to five minutes. Season with salt, garlic powder or herbs. Vegetable oil; French fries seasoning; Water; How to make crispy French fries. That's the starch being released from the spud.) It takes what, 25 minutes from start to finish. It skips the usual rinsing and soaking and you only need to fry once. Cold oil French Fries, the ultimate feel good food! Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French … I was intrigued by (and skeptical of) the entire concept! Original recipe calls for immersing the fries in cold water after cutting, but I skipped this step and couldn't tell any adversity! The bubbling will subside and the fries will begin to brown. (This helps remove any starch that may have settled between the slices.) So the oil is replacing water... LANCASTER: Right. on Step 2. For optimal crispiness, let the chips cool for a few minutes before serving. made it came out perfecto!!! So a typical fry, French fries, fried twice, and it cools down the first time oil is getting sucked into it... LANCASTER: Sucked in. So you put potatoes in a cold oil there's no transfer of oil to potato. Please give me the 411 if you do. Gently stir the chips every few minutes. The name itself comes from the Italian-inspired flavourings added to the oil towards the end of the cooking time - unpeeled cloves of garlic and herbs such as sage, thyme and rosemary. 5 pounds of russet potatoes; Peanut oil; Sea salt; Directions. :D, About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Peel and rinse the potatoes. I LOVE this idea! I've been cooking since the stone-age... and I'd never even heard of cold-frying! To get the perfect “soft in the middle and crispy on the surface” french fries, soak the potato sticks in cold water for at least an hour first. To cook, drain off the water and put all your … Season with sea salt. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. As the oil bubbles begin to subside the chips will start to lightly brown. Crispy Baked French Fries …UM YES PLEASE! Meanwhile, combine the garlic and oil in a small pan. Sprinkle with salt, then turn the stove to medium heat. Start by peeling the potatoes. Traditional fries are prepared by tossing potatoes in hot oil, usually cooking them twice: first, poaching them once in a not-too-hot oil and then, finishing them off in hotter oil. The best oil for frying frozen french fries is one that can take high heat & doesn’t alter the flavor of the fries. But less fat and it's much easier. Take a large bowl, put all potato sticks in it, and cover with cold water. Put the saucepan on the burner and turn the heat to "high". Using a slotted spoon, transfer fries to paper towels to drain. You will be hooked on these. It's fine to have. I've heard that works well! Reply Pat dry with a paper towel. I'm also helped by having the ideal fries pan, tall, skinny and expanding on … French fries are typically deep fried in vegetable oil and are harmful to your health. I love lists. on Introduction, 6 years ago There's one way to cook French fries, and we wanted to go back and test this. These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Hey there rshudson82! And this is the cold oil, starting potatoes in cold oil, which everything about that sounds wrong to me. on Introduction. 2 1/2 lbs. I tried cold-fry sweet taters freshly cut and also after soaking in ice water to remove the starch. 7 years ago Drain the fries well and pat dry in batches with paper towels. Soaked 'em in ice water and the slices ruffled up which stopped them from sticking together, anyway. But I also had to try it. It's the part where I get to jump up and holler "YES, you CAN!!!" "Oven-frying is the usual "quick" method, but we wanted real french fries. on Step 2. Conventional wisdom here prevails, and we can safely say that high-heat peanut oil is the best oil for frying your homemade french fries! Unlike cold oil fries, potato chips do require some advance preparation. Cold frying produces healthier french fries with less fat than conventional fries. My family loves these french fries!!! Allow to drain for several minutes. Combine potatoes and oil in large Dutch oven. The other thing is that a lot of the oil absorption happens in the cooling down period. Because russets are fairly dry potatoes, we wondered if a different type of potato would work better. We started with an unorthodox procedure of starting the cut potatoes in a few cups of cold oil. In conjunction with his advice, we diluted the rendered beef fat with 10% peanut oil. As the potatoes come up to temperature, the oil comes up to temperature, the potatoes come up to temperature, they actually will not soak up the oil until they get to a certain point. KIMBALL: Well, we actually tested them after we had fried them and they had a third less fat, saturated fat from the oil. Arrange on a baking sheet in a single layer and back at 450 degrees F for 15-20 minutes, then turn the fries … In hindsight, I'm really glad I wasn't influenced jaded by any previously published accounts of cold oil french fries. 6 years ago Neither tasted good. The important thing … I'd love to hear your results! With my new recipe for crispy baked french fries, you can eat fries without the guilt! It also doesn’t hurt to get one that is reasonably priced too since deep fryers use a lot of oil. That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries! July 26, 2014. Peel potatoes and wash in cold water. Cook for 15 minutes or so, stirring occasionally – and very carefully – with a slotted spoon to loosen fries stuck to the sides or bottom of the pan. (This helps remove any starch that may have settled between the slices.) But this is amazing. Reduce heat to medium-high so the oil maintains a steady bubble. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer. They look YUMMY, Jessy! The leftover oil can absolutely be reused. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. on Step 2, I never thought of it that way, but you're right! I also tried cold-frying Sweet Potato Chips and they were interesting. jaded by any previously published accounts of cold oil french fries. KIMBALL: It was actually less oil in the fry. They shrank by about 50% but tasted pretty good after they cooled. Start with Russet or baking potatoes. French Fries for President! Ingredients. And it took less than 20 minutes! There are a few tutorials online now. But it’s really true, guys: to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn’t work. I’ll never make double-fried French fries again. I had to giggle when I discovered two very reputable sources (who shall remain nameless: Cook's Illustrated and ATK ;-) unequivocally dismiss Russet potatoes as "too starchy" for cold oil frying. Nice, thank you, I really appreciate your tutorial:). :-), 7 years ago 7 years ago I just gave this a go! EDIT! KIMBALL: ...that was in the potato. But there is a way: start with cold oil and raise the temperature slowly. Cut the potatoes into the shape you like. Let them soak for a couple of hours. Remove the fries from the oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to the paper-lined pans to drain. Keep a close eye on them. Transfer the fries to a bowl. Thanks Dirtymac! And then you have to let them sit out of the oil and then later on you fry them again, and that's to really build up the crust on the French fries, make it nice and fluffy in the center and really, really crusty on the outside. 1. Close the bag and shake it up! Reply Few people make french fries at home because of the challenge posed by working with hot oil — and lots of it. 5. Cut each potato lengthwise into 4 or 5 pieces, then … To bake french fries, follow the same steps of cutting, soaking, and patting the fries dry, then drizzle with oil and toss. You need to remove as much starch from the chips as possible before frying. Here is our trick for perfect french fries cooking with extra virgin olive oil. :-(Prep:   Thinly slice the potato with a mandoline or potato peeler. Pat dry with a paper towel. Sweet, nice and tender on the burner and turn the heat to medium-high so oil... Also helped by having the ideal fries pan, tall, skinny and expanding on … cold with... 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