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/ck/ - Food & Cooking

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12896726 No.12896726 [Reply] [Original]

>make frozen french fries
>they're delicious
>make homemade french fries
>they're shit
How the fuck is this possible? I've done everything to try and make my homemade fries better, I let them soak first, I double fry, I obsessively monitor the temperature, I only make them in small batches, I've tried making them in every oil, but still no matter what they come out crappy. What fucking sorcery allows for good french fries?

>> No.12896739
File: 49 KB, 547x981, 16F763AC-BDA7-40CE-8F82-F6B6640C3F39.jpg [View same] [iqdb] [saucenao] [google]
12896739

>he doesn’t have an air fryer

>> No.12896747

Blanch the suckers first my dude!

>> No.12896754

>>12896726
I made Ragusea's fries and they were the bomb. I've always had bad experiences making home made ones as well, but these were really good.

>>12896739
>buying a tiny oven when you already have an oven

Fuck off with your meme fryer, turbomanlet

>> No.12896804

youve got to blanch the fries

>> No.12896821

dude, just buy frozen french fries.
Spend the damn $2 and save yourself the hassle of needing to parboil / blanch some potatoes, and then laying them out on towels and letting them totally cool and air dry before double frying.

Like god damn it costs pennies to let somebody else do all that work.

>> No.12896836

>>12896726
bruh, homemade french fries are no different than gourmet fries at a nice restaurant.

You gotta slice those potatoes. Rinse them. cover them in salt evenly. Rinse them again. THEN fry them.

The salt gets rid of the moisture so they dont get mushy when you fry. Trust me, ive made french fries quite a few times and i do it the same way every time and they're delicious.

>> No.12896851
File: 35 KB, 450x320, ritratto-di-gioiosa-chef-mostra-ok-sign-in-cucina-frnw3j.jpg [View same] [iqdb] [saucenao] [google]
12896851

>specialized entire business around making a product
>it's successful and stays profitable for many years even while competing with other companies doing the same thing
>people think big business don't know what they're doing and expect it to be bad
well thats your first mistake karen

>> No.12896854

I had a similar experience with hash browns. No matter what I did, they never came out right. I tried using dehydrated hash browns and they came out perfect on the first try. At the end of the day, it's just fried potatoes. Take a shortcut if you have to. There's nothing wrong with frozen fries.

>> No.12896858

>>12896726
I once made home made fries and they were better than restaurant.
My recipe was as follows:
russel potatoes
olive oil
salt

slice the potatoes
cover them in oil, like really douse them the fuck in oil, don't be sparing, just really oil them suckers up
put them in an oven for however long until they're translucent from soaking up the oil
add a lil salt

there ya go

>> No.12896864

Had a deep fryer in college, used to do this every once in a while when we were drunk
>cut potatoes the night before
>soak in sugar water overnight
>pat dry and salt
>rinse and let air dry
>fry at 350 for like 5 minutes
>fry at 375 again until desired level of crispy
>plate and salt
It’s not hard lad

>> No.12896875

>>12896864
all those steps. You know you can skip the sugar water and you only have to fry them once. and it can all be done in a matter of ..as long as it takes to slice a potato. So like 15 minutes at the most.

>> No.12896880

>>12896864
with a deep fryer you can ignore most of that and still get good results

but the sugar water thing is interesting

>> No.12896887

>>12896726
"They say the recipe for Sprite is lemon and lime. I tried to make it at home. There's more to it than that".

Some shit just isn't worth the time and effort to recreate at home. If you told me you could make perfect McNuggets in your kitchen I'd hit you in the head with a brick. A very large brick. Then maybe you'd come to your senses.

Oh, add more salt. Seriously, a lot more salt. And then a little more.

>> No.12896903

>>12896864
>sugar water
what in the fuck

>>12896836
the internal moisture is literally what makes french fries good it's impossible to deep fry without it

>> No.12896926

>>12896903
well its not like you're supposed to inject the potato with brine or anything. It only removes excess water. It doesnt turn it into a crisp.

>> No.12896977

>>12896726
>He doesn't know about cold frying

>> No.12896990

>>12896726
Blanch then freeze in a single layer on a metal sheet before frying

>> No.12897185

>>12896821
not faggot OP, but i have high blood pressure, and all frozen fries are super salty. also it's not particularly difficult work

>> No.12897190

>>12897185
Yeah? All frozen fries I've tried have been unsalted.

>> No.12897200

>>12896858
This recipe is great, better than most fried potatoes, not to mention that it is healthier since there is less oil involved.

>> No.12897236

>>12897190
read the packaging

>> No.12897251

>>12896726
OP, cut potatos into wedges, parboil them for 5 min or so, then fry in marrow fat. You'll never be more based.

https://www.youtube.com/watch?v=m4I1mYYqJvE

>> No.12897284
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12897284

>>12896887
>If you told me you could make perfect McNuggets in your kitchen I'd hit you in the head with a brick.

No I couldn't make 'perfect mcnuggets' but i could make FAR superior fried chicken bits.
This idea of trying and failing to make food -on par- with frozen food or fast food is fucking insane. What's wrong with you cooklets?

>> No.12897322

>>12897284
especially if you aren't even saving any money from it
>grinding your own meat to make mcdoubles

>> No.12897328

>>12896726
ok fucker, here's the kicker
>first you cut them of course
>don't just soak, put running water in the bowl
>then boil them for 3 to 4 minutes
>prepare your anus for the ultimate fries tip
>the water you boil them in must be salted and have white wine vinegar in it
>after boiling them, dump them in cold water and let them cool
>then pat them dry
then once boiled you can freeze them and store them if you want to fry them later
>use seed oil, much lighter
>temperature must be 180°C
>avoid double frying, they absorb too much oil
to optimize this, you can dunk them in for 10 seconds and pull them up for another 10 and repeat until they're golden and crisp

>> No.12897331

>>12897200
WRONG if you deep fry them at high temperature they absorb almost no oil
you'll call me retarded because you have no idea what you're talking about, but the less oil you put on the product, the more it gets absorbed

>> No.12897348

>>12896726
>making french fries when you could instead make objectively superior steak-cut chips

>> No.12897424

>>12896990
literally this. gee the partially fried frozen fries from the store are so good how tf do i make something like it? i know some sprite and sugar ought to do it!

>> No.12897451

>>12896875
>boy I sure do love shitty fries!

>> No.12897495
File: 98 KB, 700x1050, Crispy-Garlic-Wedges-5.jpg [View same] [iqdb] [saucenao] [google]
12897495

this is a potato wedges board, motherfuckers

>> No.12897506

I work at a burger place that's famous for our fries. We use frozen fries, specifically Simplot conquests, which is really similar to what mcd uses. Our fries basically are mcd fries but cooked and seasoned better, and are way better than any handcut shoestring fries I've tried. They only need to be single dropped and cook beautifully.

If youre going fresh, soak the cut potatoes with a bit of white vin for a day, blanch em at 350, dry for an hour on a wire rack, and do em to order at 370, 375 if you're not a bitch

>> No.12897508

>>12897506
But the trick is to drop the frozen fries while they're still frozen. Don't know why but it makes a big difference.

>> No.12897603

I just cut up an unpeeled potato into real small chips and fry it until its crisp and I have no idea what this thread is or why any of you need to do any of this shit to get a good taste/texture.
Maybe being Irish gives me a racial bonus to cooking potatoes or something but I do the absolute minimum and they come out far better texturally than any frozen shit ever does.

>> No.12897616

>>12897495
GROSS

>> No.12897641

>>12897508
it's because the outside cooks while the inside is still thawing, but also that it was initially frozen is a massive difference from cooking potato fresh from a bag

frozen foods behave slightly differently than unfrozen ones as well, if you freeze thaw and refreeze some things many times it will break down so significantly that it's almost powdery in texture, while others will more or less shred
ice damage is a real thing, and should be considered when freezing food.

>> No.12897763

>>12896747
This.

>> No.12897826

>>12896903
Sugar water makes the edges ultra crispy. I don’t know why, but it works.

>> No.12897830

>>12896880
>>12896875
Yeah but having something slightly meticulous (but fun) to do when you’re hammered is a great time

>> No.12897832

>>12896754
>I made Ragusea's fries and they were the bomb.
Those aren’t fries, they’re british roast potatoes

>> No.12897838

>>12897830
thats true, and helps you from wandering off and falling asleep since you're concentrated on it.

>> No.12897854

>>12896903
No. You need to boil out the starch.

>> No.12897859

>>12896726
get the right type of potato's

>> No.12897904

>>12896726
Wrong potato variety.

You need a floury and not a waxy potato or all your effort will be for dogshit.

>> No.12897989

>>12897185
You got me curious high blood pressure anon, how do you usually cook if salt has to be avoided? Substitutes? Or just using less salt in general? Also I checked the brand I usually take when I'm too lazy to make my own fries they have 0.5g of salt per 100g.

>> No.12898218

>>12897185
Just grab a needle and poke a hole in a vein to let out some of that pressure.

>> No.12898232

>>12897603
Tell us your secrets leprechaun

>> No.12898285
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12898285

>>12896821
>>12896854
Thread summary here. Put your efforts into things that matter, fried potatoes are definitely NOT that thing. This is a perfect example of frozen shortcut time. There has never been a better time for pic related. Fry or bake using proper technique, and no homemade time waster will touch the results. Stay home and cry you do it yourselfers. Sometimes you just cant win.

>> No.12898311

>>12896726
Because your home made french fries don't have added sugar and msg

>> No.12898318

>>12898285
I love me some crispy crowns with a few dashes of Old Bay and leftover sauce packets from Chick-fil-a tbqh,f

>> No.12898333

>>12896854
Hash browns are easier to get perfect than fries imo...but similarly not worth the hassle when frozen will be almost as good.

>> No.12898530
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12898530

>>12896851
boomer logic

>> No.12898585

>>12896821
slave labor, environmental impact, plastic bags, pollution, wasted fuel be damned just save yourself pennies while the world falls to shit

>> No.12898637

>>12896851
More often than not, a big business stays profitable by cutting costs as far as possible, then relying on marketing and brand name to sell the products(as opposed to just making quality products). See Apple for an example.

>> No.12899100

>>12896726
Do the usual rinsing and drying, but then just throw them in a pot of cold oil and heat on high until they're done, seriously. The time it takes for the oil to heat up effectively replaces the blanching and first frying steps. They're not oily, they come out the way you want, and it's ten times less fucking about.

>> No.12899110

>>12896726

Dry them completely after you soak/parboil

Also, choice of potato matters, get russet potatoes

>> No.12899126

>>12899100
Huh. By cold, do you mean actually cold, or just room temp?

>> No.12899151

>>12899126
It's relatively cool here, but just room temp, I'm not putting oil in the fridge or anything.

>> No.12899156

>>12899151
Gotcha, thanks I'll give that a go.

>> No.12899180

>>12899100
>how to create a disgusting greasy mess

>> No.12899184

>>12896739
heh

>> No.12899225

>>12896726
frozen fries are pre-fried
it's imperative you double fry french fries
they WILL not turn out if you just single fry them

>> No.12899273

>>12899225
OP said he does double fry them though.

>> No.12899309

>>12899273
clearly he's not doing it properly
the initial fry is to cook them while the second crisps them
if he uses the wrong heat, he's fucked

>> No.12899601

>>12897331
Food actually absorbs more oil at higher temperatures

>> No.12899879

>>12897616
piss off frenchie

you are scared of superiority

>> No.12900010

You deep fry them at a lower temperature to cook the insides and then at a higher temperature to cook the outside. If you just cook at a higher temperature, you trap the moisture inside and it results in soggy french fries. By cooking them at a lower temperature first, you drive the moisture out while cooking the inside.

The very best french fries I've ever made was with a candy thermometer to accurately measure the temperature of the oil for both passes.

>> No.12900041

>>12896726
>frozen french fries
>delicious
anon your tastebuds are fucked

Also, making french fries at home is super easy, just use a fuckton of salt.

>> No.12900722

>>12898637
in order to cut costs you need to know where you can cut costs

it's actually a very interesting topic, the best example is mcdonalds burgers costing them only like 16 cents each, thats only 11 cents more than haitian mud cookies

>> No.12901729
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12901729

>>12897495
Step aside, serf.