Difference between revisions of "Fry Chips"
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== Steps == | == Steps == | ||
===Preparing Your Chips=== | ===Preparing Your Chips=== | ||
| − | #Peel your potatoes, if desired. If you're not going to peel them, rinse and scrub the skins to remove any excess dirt. You want to use potatoes with a low water content -- Russet are often the best, but white and petite potatoes can do in a pinch.< | + | #Peel your potatoes, if desired. If you're not going to peel them, rinse and scrub the skins to remove any excess dirt. You want to use potatoes with a low water content -- Russet are often the best, but white and petite potatoes can do in a pinch.<ref name="rf1">http://www.potatogoodness.com/all-about-potatoes/potato-types/</ref> |
#Cut your chips into your desired width and shape. Depending on your personal preferences you can cut the chips however you'd like. Note that thinner cuts lead to crispier fires, while thicker chips will retain more of their soft, pillowy interior: | #Cut your chips into your desired width and shape. Depending on your personal preferences you can cut the chips however you'd like. Note that thinner cuts lead to crispier fires, while thicker chips will retain more of their soft, pillowy interior: | ||
#* French fries are strips as long as the length of the potato, roughly 1/2" (1.3 cm) thick | #* French fries are strips as long as the length of the potato, roughly 1/2" (1.3 cm) thick | ||
#* Chips are round 1/2" (1.3 cm) thick cross-sections of the potato, cut lengthwise through | #* Chips are round 1/2" (1.3 cm) thick cross-sections of the potato, cut lengthwise through | ||
#* Wedges are usually 1-inch (2.5 cm) thick, cut by creating 3 cuts through the end of the end of the potato in a star shape. | #* Wedges are usually 1-inch (2.5 cm) thick, cut by creating 3 cuts through the end of the end of the potato in a star shape. | ||
| − | #Rinse the potatoes and pat them dry with paper towels. This removes excess water, which slows down frying. The big goal when frying potatoes is to make sure they are crispy -- and excess water makes this difficult. Use paper towels to blot away as much water from the outside of the potatoes as you can.< | + | #Rinse the potatoes and pat them dry with paper towels. This removes excess water, which slows down frying. The big goal when frying potatoes is to make sure they are crispy -- and excess water makes this difficult. Use paper towels to blot away as much water from the outside of the potatoes as you can.<ref name="rf2">http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html</ref> |
===Perfecting Double-Fried Chips=== | ===Perfecting Double-Fried Chips=== | ||
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#*You can cut the heat to the oil on the stove or deep fryer. | #*You can cut the heat to the oil on the stove or deep fryer. | ||
#*Try more than 1 minute if you like your chips/wedges fluffy in the middle not rock solid. | #*Try more than 1 minute if you like your chips/wedges fluffy in the middle not rock solid. | ||
| − | #Let the chips cool to room temperature, about 30 minutes. During this first fry, water molecules in the potato heat up and flee from the center of the chip, making it to the edges of the fry. As the potato cools, this water mixes with the starch and oil to form an invisible, gummy coating. This coating, which is cooked during the second fry, is the crispy, delicious exterior that makes the best chips.<ref>http://aht.seriouseats.com/archives/2010/01/the-burger-lab-why-double-fry-french-fries.html</ref> | + | #Let the chips cool to room temperature, about 30 minutes. During this first fry, water molecules in the potato heat up and flee from the center of the chip, making it to the edges of the fry. As the potato cools, this water mixes with the starch and oil to form an invisible, gummy coating. This coating, which is cooked during the second fry, is the crispy, delicious exterior that makes the best chips.<ref name="rf3">http://aht.seriouseats.com/archives/2010/01/the-burger-lab-why-double-fry-french-fries.html</ref> |
#Reheat the oil to 425F/240C. This means using your medium-high setting once more. Remember, a piece of bread dropped in the oil should be bubbling and browned in 20-30 seconds. If using a thermometer, note how the oil temperature once again drops to about 400F/205C. Try and keep it here. | #Reheat the oil to 425F/240C. This means using your medium-high setting once more. Remember, a piece of bread dropped in the oil should be bubbling and browned in 20-30 seconds. If using a thermometer, note how the oil temperature once again drops to about 400F/205C. Try and keep it here. | ||
#Cook the cooled potatoes for another 3-4 minute, until golden brown. Once they look good to you, they are good to come out of the oven. Note that the fries tend to darken up just a little as they cool, so take them out 15-20 seconds before they are perfectly golden brown to get the best results. | #Cook the cooled potatoes for another 3-4 minute, until golden brown. Once they look good to you, they are good to come out of the oven. Note that the fries tend to darken up just a little as they cool, so take them out 15-20 seconds before they are perfectly golden brown to get the best results. | ||
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===Single-Frying Chips=== | ===Single-Frying Chips=== | ||
| − | #Layer your potatoes in a deep, heavy-bottomed pot. A dutch oven or high-sided cast iron pan are your best bets, as they retain heat well and have big sides to prevent splattering oil.<ref>http://dinersjournal.blogs.nytimes.com/2010/03/19/an-easy-way-to-make-french-fries/</ | + | #Layer your potatoes in a deep, heavy-bottomed pot. A dutch oven or high-sided cast iron pan are your best bets, as they retain heat well and have big sides to prevent splattering oil.<ref name="rf4">http://dinersjournal.blogs.nytimes.com/2010/03/19/an-easy-way-to-make-french-fries/</ref> |
| − | #Cover the potatoes with at least one full inch of your oil. This is cold oil, not hot, as this process heats up the oil and fries simultaneously. This simulates the double-fry method mentioned above. As the oil heats up it leaches moisture from the potato, which allows the later heat (once the oil is up to temperature) to actually fry the chip.<ref>http://dinersjournal.blogs.nytimes.com/2010/03/19/an-easy-way-to-make-french-fries/?_r=0</ref> | + | #Cover the potatoes with at least one full inch of your oil. This is cold oil, not hot, as this process heats up the oil and fries simultaneously. This simulates the double-fry method mentioned above. As the oil heats up it leaches moisture from the potato, which allows the later heat (once the oil is up to temperature) to actually fry the chip.<ref name="rf5">http://dinersjournal.blogs.nytimes.com/2010/03/19/an-easy-way-to-make-french-fries/?_r=0</ref> |
| − | #Cook for 15 minutes on medium heat. The oil will begin to bubble up around the fries, which is a good sign. These bubbles aren't actually oil, but escaping water molecules.<ref>http://www.food.com/recipe/easier-french-fries-cold-oil-method-cooks-illustrated-415262</ref> | + | #Cook for 15 minutes on medium heat. The oil will begin to bubble up around the fries, which is a good sign. These bubbles aren't actually oil, but escaping water molecules.<ref name="rf6">http://www.food.com/recipe/easier-french-fries-cold-oil-method-cooks-illustrated-415262</ref> |
| − | #Mix up the fries with a wooden spoon and cook for another 25 minutes. You should be able to easily pierce the potatoes with a fork. This means they've softened enough to really start frying.<ref | + | #Mix up the fries with a wooden spoon and cook for another 25 minutes. You should be able to easily pierce the potatoes with a fork. This means they've softened enough to really start frying.<ref name="rf4" /> |
#Turn the heat to medium-high and cook until golden brown, about 20-30 minutes. The bubbling in the oil should crank up significantly, and after 20-25 minutes you should notice that the fries are starting to get golden brown and delicious looking. A few more minutes and they'll be perfect. | #Turn the heat to medium-high and cook until golden brown, about 20-30 minutes. The bubbling in the oil should crank up significantly, and after 20-25 minutes you should notice that the fries are starting to get golden brown and delicious looking. A few more minutes and they'll be perfect. | ||
| − | #Drain fries on a rimmed baking sheet lined with paper towels and salt immediately. Remove the fries from the hot oil with a slotted spoon or wire strainer, then pat dry with paper towels. Don't let excess oil stick around -- it leads to soggy fries. Once you're done patting, season liberally with salt and serve.<ref>http://www.bonappetit.com/recipe/slow-fried-french-fries</ref> | + | #Drain fries on a rimmed baking sheet lined with paper towels and salt immediately. Remove the fries from the hot oil with a slotted spoon or wire strainer, then pat dry with paper towels. Don't let excess oil stick around -- it leads to soggy fries. Once you're done patting, season liberally with salt and serve.<ref name="rf7">http://www.bonappetit.com/recipe/slow-fried-french-fries</ref> |
== Tips == | == Tips == | ||
