/ck/ - Food & Cooking

>>19050901
I'm not eating your old ass fries nigga I want fresh fries

Cool after being fried for for minutes? kinda soggy ass fries you like?
3 days to make fries
trolling right?

>>19050901
Cut out
>store in the fridge
and this becomes a 30 min recipe.
Which it is

>>19050901
>until brown
no.

>>19050901
>three day recipe
Settle down Heston

I t takes me four days to make a peanut butter and jelly sandwich
day one open jar of peanut butter let it air out
day two look at the jam and try to decide between grape or strawberry
Day three pull the bread off the shelf but do not open.
Day four combine all ingredients

for me, it's frozen ore-ida fries baked at 450
it just werks

>>19051077
Stay based king

>>19051077
me, but "airfried" in a cheap toaster oven that has an air fry setting with no temperature control

>>19050901
I dont know why faggots need to over complicate things. We used to just run russet potatoes thru a fry slicer and then fry them up. They came out amazing.

>>19051094
>webm
Did they just boil the fries in Day 1. Interesting.

Back in my day, we didn't have french fries because we didn't have knives or sharp pieces of metal.
We just ate our potatoes raw.
...and then the potato famine happened.

I'm gonna try this recipe tomorrow. Tomorrow is gonna be Day 1.

>>19050901
>soak fries and store in the fridge
You only need to do this if you're not cooking them the same day.

OP is right, this is the secret to mcdonald's fries. No hidden ingredients required

>>19050901
That's wrong
Step one peel and cut the potatoes
Step 2 boil exactly 8 minutes
Step 3 spread over surface until it stops steaming and get room temperature
Step 4 store in fridge for a couple hours
Step 5 fry over low temperature until barely crisp
Step 6 remove from oil and let it cool down to room temperature
Step 7 store in fridge for a couple hours
Step 8 fry in as high temperature as you are able to
The fries should get really yellow and crisp while extremely tender inside
There is no one cut for this type of fries but thick steak fries are easier to handle, remember during the first frying the potatoes are really soft and hard to handle without breaking

>>19055643
>Step 4 store in fridge for a couple hours
>Step 7 store in fridge for a couple hours
Just

>>19050901
food is meant to be cooked and eaten the same day. multi day faggot shit

>>19057446
There is truth to par-frying fries then freezing them
There is truth to blanching fries before par-frying them
Good things often take time to transform a humble ingredient into an awesome dish

>>19050901
In restaurants they:
>cut potatoes into cold water
>dry potatoes
>parfry in 300° oil
>completely cool in fridge
>fry french fries at 350°
the parcooking (you could even steam, boil, or bake them) and cooling is really important

>>19057462
truth is, 30 minutes in the oven is all a cut tate needs

>>19057472
god, i fucking wish we would do this at work. i just settle for each batch being a janky triple fry. i just wish we had bags for sheet pans and an extra two hours to do enough fries for the week

>>19050901
1 day recipe:
Cut, wash off extra starch, pat dry, fry until it starts to feel crispy, cool off on a rack, freeze for a few hours, fry again until done

>>19051094
Why