Why should you double fry French fries?

Why should you double fry French fries?

The secret around this problem is to fry your food twice. Paulson fries his potatoes at 350 degrees for a few minutes. Then he freezes them and fries them again. On that second fry, these straightened, simple pathways make it easier for water to escape, giving you a drier, crisper fry.

Should you boil fries before frying?

Before all that, though, the secret is to briefly poach them in boiling water (or “blanch” them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.

Why use twice cooked chips?

Most cooks and food scientists agree that the best chips are fried twice: first at a relatively low temperature, then at high heat, which is the go-round when the crust forms. In the end, Lopez-Alt found that the oil of the first frying changes the structure of the outer part of the chip.

Why won’t my french fries get crispy?

Perhaps most important, water on the surface can inhibit crispness and produce greasy fries. Remember that the surface starch absorbs nearby moisture and seals the surface. If you don’t dry the potatoes, you won’t get a dry surface that seals.

Do you have to fry fries twice?

Here’s the secret: In order to get perfect French fries, almost all chefs and professional kitchens use a double-fry method to cook their potatoes. Next, increase the temperature of the same oil to 375 to 400 degrees Fahrenheit and fry the potatoes for the second time.

What is the best oil to fry French fries?

The best five oil options for frying French fries

• Corn Oil. For frying, purchase refined corn oil because it has a much higher smoke point than the unrefined version.
• Peanut Oil.
• Canola Oil.
• Rice Bran Oil.
• Vegetable Oil.

Why do you soak potatoes in vinegar?

Boiling the potatoes in a salt and vinegar bath allows them to soak up all of that briny flavor before you dry them off and crisp them up in the oven. The result is a soft-in-the-center, crispy-on-the-outside potato that’s loaded with flavor.

How long should I soak fries in water?

Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.) When you’re ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels.

What is the point of triple cooked chips?

This additional stage is designed to achieve three objectives. First, cooking the potatoes gently in water helps ensure they acquire a properly soft texture. Second, the cracks that develop in the chips provide places for oil to collect and harden during frying, making them crunchy.

Why do restaurant fries taste better?

Taste of Home reports that the real reason McDonald’s fries taste better than other fast food restaurants is because they originally fried the potatoes in beef tallow. They might use vegetable oil today, but they add a chemical flavoring to the oil to mimic the way the fries tasted when they were cooked in beef fat.

How do you make French fries stay crispy for a long time?

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you’re frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

What’s the best way to cook French fries?

Cool the fries in the freezer. Fry the potatoes in oil at medium temperature until they are done in the middle. Cool the fries in the freezer. Fry the potatoes in oil at high temperature until they are crunchy. Heston recommends the Maris Piper potato for these fries, but they are only available in the UK.

How did Heston Blumenthal make triple cooked French fries?

Finally, he settled upon the three-stage cooking process now known as triple-cooked chips. The traditional method for cooking French fries is a two-stage process that involves first frying cut chips in oil at a lower temperature to cook them through and then deep-frying at a higher temperature to crisp up the exterior.

What kind of oil to use for triple cooked fries?

You’ll probably have to work with a butcher or beg a local restaurant chef to help you secure your gallon of fat, but in the end you’ll be happy. On the other hand, these fries are damn good when fried in a vegetable oil with a high smoking point, such as canola, soy, or sunflower oil.

How long do you cook potatoes in a deep fryer?

Meanwhile, in a deep, heavy pot or deep-fat fryer, bring the fat to a temperature of 275°F over medium-high heat. Working in batches, fry the chilled potatoes for 3 to 5 minutes before lifting them from the hot oil with a slotted metal spoon and spreading on the baking sheet (no paper towels this time!). Let the oil regain its heat between batches.