Last night I put some chicken on the grill and figured I would make some
homemade French fries but they were not to my liking and wanted some
feedback on what I could have done different.



1. Used Russet potatoes.

2. Peel and cut up potatoes.

3. Soak and rinsed in water to remove the starch.

4. Pout them in the freezer.

5. Heated up the oil up to 400 degrees & cook them.

6. Put them on paper towel and salted them.


--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texas
www.EnergyEqualizers.com

Moe Jones wrote:
> Last night I put some chicken on the grill and figured I would make some
> homemade French fries but they were not to my liking and wanted some
> feedback on what I could have done different.
>
>
>
> 1. Used Russet potatoes.
>
> 2. Peel and cut up potatoes.
>
> 3. Soak and rinsed in water to remove the starch.
>
> 4. Pout them in the freezer.
>
> 5. Heated up the oil up to 400 degrees & cook them.
>
> 6. Put them on paper towel and salted them.
>
>


Two questions:

1. How were they not too your liking? Too soggy? not brown enough?

2. Why did you put them in the freezer?


Abby

--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/

I'm curious about the freezer part as well.
Here's how I do mine, and I've used russets.

Pour oil in a deep fryer or heavy saucepan to reach halfway
up the sides of the pan. Heat to 325 degrees F, use a deep
fry thermometer to determine this. While the oil is heating,
peel the potatoes and push through a French fry cutter to
form uniform sticks. As you go, place the cut potatoes in a
bowl of ice water to release some of the starch and to keep
them from browning.
Dry the potato strips thoroughly, this will keep the oil
from splattering. Fry the potatoes in batches so the pan
isn't crowded and the oil temperature does not plummet. Cook
for 3 minutes until they are soft but not browned. Remove
the potatoes with a long-handled metal strainer and drain on
brown paper bags.

Bring oil temperature up to 375 degrees F. Return the
par-fried potatoes to the oil in batches and cook a second
time for 4 minutes until golden and crispy. Drain on fresh
brown paper bags then place in a serving bowl lined with
paper towels. Salt and serve immediately.

the "in batches" is key. If you put too many into the
pan/fryer at once, the temperature will plummet and you'll
end up with a very greasy result.

--
Steve

On 13-Sep-2007, "Moe Jones" > wrote:

> Last night I put some chicken on the grill and figured I would make some
> homemade French fries but they were not to my liking and wanted some
> feedback on what I could have done different.
>
>
>
> 1. Used Russet potatoes.
>
> 2. Peel and cut up potatoes.
>
> 3. Soak and rinsed in water to remove the starch.
>
> 4. Pout them in the freezer.
>
> 5. Heated up the oil up to 400 degrees & cook them.
>
> 6. Put them on paper towel and salted them.
>
>
> --
> Moe Jones

Personally, I prefer the double fry method for preparing french fries
from Russet potatoes.

But do this;

Google "russet french fries" and check out the first few articles.
Everything you ever wanted to know about "French Fries" and
more.

--
Brick(Save a tree, eat a Beaver)

Moe Jones wrote:
> Last night I put some chicken on the grill and figured I would make
> some homemade French fries but they were not to my liking and wanted
> some feedback on what I could have done different.
>
>
>
> 1. Used Russet potatoes.
>
> 2. Peel and cut up potatoes.
>
> 3. Soak and rinsed in water to remove the starch.
>
> 4. Pout them in the freezer.
>
> 5. Heated up the oil up to 400 degrees & cook them.
>
> 6. Put them on paper towel and salted them.

Thank you all for the replies. I believe I will user the double fry method
next time.

About putting them in the freezer, I read that after you remove most of the
starch after rising in the water, if you pop them in the freezer for a short
time that the fries cook more evenly.

--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texas
www.EnergyEqualizers.com

"Moe Jones" > wrote in message
...
> Last night I put some chicken on the grill and figured I would make some
> homemade French fries but they were not to my liking and wanted some
> feedback on what I could have done different.
>
>
>
> 1. Used Russet potatoes.
>
> 2. Peel and cut up potatoes.
>
> 3. Soak and rinsed in water to remove the starch.
>
> 4. Pout them in the freezer.
>
> 5. Heated up the oil up to 400 degrees & cook them.
>
> 6. Put them on paper towel and salted them.
>
>
> --
> Moe Jones
> HVAC Service Technician
> Energy Equalizers Inc.
> Houston, Texas
> www.EnergyEqualizers.com
>
Just as an experiment, I took a leftover baked potatoe and cut it into
slices and deep fried. BEst french fries I ever made. I guess its similar to
the double fry method only the first fry is actually baking. Next time, I'm
going to deliberately make extra baked potatoes and take them out before
they are completely done.

>
> Personally, I prefer the double fry method for preparing french fries
> from Russet potatoes.
>

howard be right mon. double fry.

and small batches to keep the oil temp up.

joe
petersburg (who wants you to throw in a couple of onion slices, also) alaska

Moe Jones wrote:

>
> About putting them in the freezer, I read that after you remove most of the
> starch after rising in the water, if you pop them in the freezer for a short
> time that the fries cook more evenly.
>

I'd suggest trying the method I posted but I'd lose the
freezer part. I think you'll be at least closer to what
you're after.

--
Steve

Moe Jones wrote:
> Last night I put some chicken on the grill and figured I would make some
> homemade French fries but they were not to my liking and wanted some
> feedback on what I could have done different.
>
>
>
> 1. Used Russet potatoes.
>
> 2. Peel and cut up potatoes.
>
> 3. Soak and rinsed in water to remove the starch.
>
> 4. Pout them in the freezer.
>
> 5. Heated up the oil up to 400 degrees & cook them.
>
> 6. Put them on paper towel and salted them.

Moe, you used the right potatoes, IMHO. When I do them, I do small
batches at 375f until they start floating. Perhaps I could improve mine
by soaking and chilling them, but room temperature seems OK for my
taste. As Emeril says, always salt things right after removing it from
the frier. I also have a very uniform fry, since I use a fry slicer.

The slicer is similar to the 'dicer' seen on TV infomercials. I got
mine at Fry's, which is a mega store electronics chain that sells about
everything under the sun, including appliances, computers, televisions
and french fry cutters. <grin> It was about $12, as I recall, and came
with a large and small grid. Personally, I like the smaller grid- about
3/8", since we like our fries a bit crispy. All I do is wash a few
Russets when doing my chicken livers, gizzards or oysters, then almost
immediately pop a handful into a 375f fryer.

BTW, I've hand cut up leftover chilled baked potatoes, and as mentioned
elsewhere, they're very good. If you really want to surprise folks, get
a couple sweet potatoes and do them like french fries.

As for chilled potatoes, my Dad once had a small restaurant when I was a
kid. The cook would peel and boil Russet potatoes for hash browns or
fries. When they were ALMOST, but not quite, fork tender, she'd put
them in a kettle of ice water to stop the cooking, keep them white and
chill them to help keep them firm. I don't know if she put lemon in the
water or not, but I'd personally consider it to keep the potatoes white.
When an order would come in for hash browns, she would use a plain old
grater to grate up enough for a serving, right onto some oil on the
griddle. The oil would help spread the heat out and prevent sticking.
The hash browns were soft and white in the center, but crispy and brown
on the outside of the pattie. Likewise, there was a wall mounted fry
cutter (an SS, expensive version of the $12 one I bought at Fry's) that
she'd use to do a couple of the boiled potatoes for fries. I don't know
her frier temperature, but 375f is pretty standard. Again, the finished
product was soft in the center and crispy on the outside, since the
potatoes were chilled.

Nonny

--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

"Denny Wheeler" > wrote in message
...
> On Thu, 13 Sep 2007 11:26:07 -0500, "jmagerl" >
> wrote:
>
>>Just as an experiment, I took a leftover baked potatoe and cut it into
>>slices and deep fried. BEst french fries I ever made. I guess its similar
>>to
>>the double fry method only the first fry is actually baking. Next time,
>>I'm
>>going to deliberately make extra baked potatoes and take them out before
>>they are completely done.
>
> I generally boil 'em 'til they're partway done, then cut up and FF
> them. Works well for me.
>
> -denny-

I've done that and I've also microwaved them, cut them into chunks and fried
them up. Season with salt, pepper, garlic powder, oregano, and basil.

Moe Jones wrote:
> Last night I put some chicken on the grill and figured I would make
> some homemade French fries but they were not to my liking and wanted
> some feedback on what I could have done different.
>
> 1. Used Russet potatoes.
>
> 2. Peel and cut up potatoes.
>
> 3. Soak and rinsed in water to remove the starch.
>
> 4. Pout them in the freezer.
>
> 5. Heated up the oil up to 400 degrees & cook them.
>
> 6. Put them on paper towel and salted them.

I tried something tonight and have to say they were the best french fries I
have ever made.

a.. In a medium bowl, dissolve the sugar in warm water. Soak potatoes in
water mixture for 15 minutes. Remove from water, and dry thoroughly on paper
towels.
· First deep-fry 350 degrees F. for 2 minutes.

a.. Heat oil in deep-fryer to 375 degrees F. Add potatoes, and cook until
golden, 5 to 6 minutes. Drain on paper towels. Season with salt to taste.


--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texas
www.EnergyEqualizers.com

ULL wrote:
> On Fri, 14 Sep 2007 18:46:57 -0500, "Moe Jones" >
>
> How much sugar & water?

As per the recipe it said use 2 cups of warm water with a 1/3 cup of white
sugar.


--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texas
www.EnergyEqualizers.com

On Thu, 13 Sep 2007 21:38:25 -0400, "Edwin Pawlowski" >
wrote:

>
>"Denny Wheeler" > wrote in message
.. .
>> On Thu, 13 Sep 2007 11:26:07 -0500, "jmagerl" >
>> wrote:
>>
>>>Just as an experiment, I took a leftover baked potatoe and cut it into
>>>slices and deep fried. BEst french fries I ever made. I guess its similar
>>>to
>>>the double fry method only the first fry is actually baking. Next time,
>>>I'm
>>>going to deliberately make extra baked potatoes and take them out before
>>>they are completely done.
>>
>> I generally boil 'em 'til they're partway done, then cut up and FF
>> them. Works well for me.
>>
>> -denny-
>
>I've done that and I've also microwaved them, cut them into chunks and fried
>them up. Season with salt, pepper, garlic powder, oregano, and basil.
>
We try to stay away from deep frying, but get very satisfactory
results from roasting in the oven.

Harry

"Moe Jones" > wrote in news:46e94153$0$25471
:

> Last night I put some chicken on the grill and figured I would make some
> homemade French fries but they were not to my liking and wanted some
> feedback on what I could have done different.
>
>
>
> 1. Used Russet potatoes.
>
> 2. Peel and cut up potatoes.
>
> 3. Soak and rinsed in water to remove the starch.
>
> 4. Pout them in the freezer.
>
> 5. Heated up the oil up to 400 degrees & cook them.
>
> 6. Put them on paper towel and salted them.
>
>

obviously you used the wrong smoke, I'd have gone with pecan.

charlyhorse wrote:
> "Moe Jones" > wrote in news:46e94153$0$25471
> :
>
>> Last night I put some chicken on the grill and figured I would make some
>> homemade French fries but they were not to my liking and wanted some
>> feedback on what I could have done different.
>>
>>
>>
>> 1. Used Russet potatoes.
>>
>> 2. Peel and cut up potatoes.
>>
>> 3. Soak and rinsed in water to remove the starch.
>>
>> 4. Pout them in the freezer.
>>
>> 5. Heated up the oil up to 400 degrees & cook them.
>>
>> 6. Put them on paper towel and salted them.
>>
>>
>
> obviously you used the wrong smoke, I'd have gone with pecan.

huh?

--
Steve

Steve Calvin wrote:
> charlyhorse wrote:
>> "Moe Jones" > wrote in news:46e94153$0$25471
>> :
>>
>>> Last night I put some chicken on the grill and figured I would make
>>> some homemade French fries but they were not to my liking and
>>> wanted some feedback on what I could have done different.
>>>
>>>
>>>
>>> 1. Used Russet potatoes.
>>>
>>> 2. Peel and cut up potatoes.
>>>
>>> 3. Soak and rinsed in water to remove the starch.
>>>
>>> 4. Pout them in the freezer.
>>>
>>> 5. Heated up the oil up to 400 degrees & cook them.
>>>
>>> 6. Put them on paper towel and salted them.
>>>
>>>
>>
>> obviously you used the wrong smoke, I'd have gone with pecan.
>
> huh?

I just want to know what a used Russet potato is. or maby not. :]


Your going to have to experiment with the size of the fries.
All you need is to put them in an ice water bath for about 45 min
and carefully dry the water off the fries. (that's important) :O

Remember to cook in small batches, allowing the oil to come back
up to temperature.

As for temp, 400 is a bit high and might not cook thicker fries
through before they start to burn on the outside.

Try cooking them longer at a lower temperature 300 till they
just start to turn from translucent to pale gold (6-10 min),
then put them out to drain for about 30 min (up to 1 hour).
Then turn the heat up to 375 and put them back in till
they start to turn golden. (2-4 min) That makes them very
crispy on the outside.

As for seaoning, I rather like a bit of BBQ seasoning sprinkled
over them. Same stuff you use for dry coating.

The alternative is to bake some potatos then let them cool.
Refrigerate, then later you cut them into slices (1/8" thick)
and just drop them into an oiled frying pan to brown. Same
rough idea as the fries, but they work better for breakfast.

--
DougW

DougW wrote:
> Steve Calvin wrote:
>> charlyhorse wrote:
>>> "Moe Jones" > wrote in news:46e94153$0$25471
>>> :
>>>
>>>> Last night I put some chicken on the grill and figured I would make
>>>> some homemade French fries but they were not to my liking and
>>>> wanted some feedback on what I could have done different.
>>>>
>>>>
>>>>
>>>> 1. Used Russet potatoes.
>>>>
>>>> 2. Peel and cut up potatoes.
>>>>
>>>> 3. Soak and rinsed in water to remove the starch.
>>>>
>>>> 4. Pout them in the freezer.
>>>>
>>>> 5. Heated up the oil up to 400 degrees & cook them.
>>>>
>>>> 6. Put them on paper towel and salted them.
>>>>
>>>>
>>> obviously you used the wrong smoke, I'd have gone with pecan.
>> huh?
>
> I just want to know what a used Russet potato is. or maby not. :]
>
Gotcha, I missed the humor with the smoke reference.


--
Steve

DougW wrote:
>
> Remember to cook in small batches, allowing the oil to come back
> up to temperature.
>
> As for temp, 400 is a bit high and might not cook thicker fries
> through before they start to burn on the outside.
>
> Try cooking them longer at a lower temperature 300 till they
> just start to turn from translucent to pale gold (6-10 min),
> then put them out to drain for about 30 min (up to 1 hour).
> Then turn the heat up to 375 and put them back in till
> they start to turn golden. (2-4 min) That makes them very
> crispy on the outside.
>
> As for seaoning, I rather like a bit of BBQ seasoning sprinkled
> over them. Same stuff you use for dry coating.
>
> The alternative is to bake some potatos then let them cool.
> Refrigerate, then later you cut them into slices (1/8" thick)
> and just drop them into an oiled frying pan to brown. Same
> rough idea as the fries, but they work better for breakfast.
>
>
And, if you want true excellence, I hear that horse fat is preferred in
Europe. However, there IS an easier way.

Peel the potatoes if you want. I like the skins on 'em. Clean 'em if
you don't peel 'em.

Slice the potatoes so they are about 3/8" on a side. Put them in a
pot. Cover them with liquid vegetable oil. Put a thermometer in the
oil and put the pot on your range. Turn the burner under the pot up to
full heat. When the temperature of the oil is around 325 to 350F, the
fries are done. You might want a different temp, depending on how crisp
and dark you like your fries. How long it takes depends on your range.
I'm at 7,700 feet above sea level, which reduces the btus considerably,
so it takes about 45 minutes. It would take that long to heat the oil too.

When the oil is at temp, turn off the heat, remove the fries, put 'em on
paper toweling to dry. Sprinkle with salt, seasoned salt, bbq
seasoning, dehydrated habaneros or whatever floats your boat.

I got the recipe from, "The Man Who Ate Everything." The author is a
food reviewer for a big magazine and a judge on Iron Chef America. A
chapter of the book is devoted to french fries. Another chapter is
devoted to catsup. I thought there was NO way this would work, so I had
to try it. It works great! The fries are crisp and are not greasy.

Oh, yeah, he said the horse fat worked very well, but not that much
better than lard.

Mike

--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

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