And once you've heated up the French fries they're pretty darn amazing. In writing this Instructable, I've since revisited the topic with a recent Google search. Yukon Gold potatoes (about 4-5 large potatoes) 6 cups peanut oil … To cook, drain off the water and put all your … And what I mean by that is after you cut the potato into planks or into strips you have to start them in oil basically to get most of the cooking done but not really the browning. When they're golden, remove them from the oil and place on a layer of paper towels to drain. Gently stir the chips every few minutes. 5. I just gave this a go! If you like, peel the potatoes. Wait a few more minutes until the oil reaches a rapid boil and stir again. (The water will turn cloudy right away. Sprinkle with salt, then turn the stove to medium heat. lol... not! LANCASTER: Right. Original recipe calls for immersing the fries in cold water after cutting, but I skipped this step and couldn't tell any adversity! Dry the potatoes with a clean kitchen towel. on Step 2. 19 %, , scrubbed, dried, sides squared off, and cut length-wise in 1/4-inch batons (strips) (about 6 medium). We started with an unorthodox procedure of starting the cut potatoes in a few cups of cold oil. In this method, the potatoes and oil begin cooking together from cold, totally defying all the rules of deep frying. Put the saucepan on your burner and turn the heat to "high". So you put potatoes in a cold oil there's no transfer of oil to potato. And it took less than 20 minutes! ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan. EDIT! It's fine to have some moisture... you just don't want them dripping-wet.Fry:  Since potato chips have more surface area than french fries, you'll need to use more oil. jaded by any previously published accounts of cold oil french fries. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. 5 pounds of russet potatoes; Peanut oil; Sea salt; Directions. And by the way, this idea came from Joel Robuchon, the French Chef. Here's the transcript from America's Test Kitchen. on Introduction. Otherwise, they'll stick together while frying and get chewy instead of crispy. Nice, thank you, I really appreciate your tutorial:). Close the bag and shake it up! I've been cooking since the stone-age... and I'd never even heard of cold-frying! When golden, remove them from the oil onto a layer of paper towels. When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. The other thing is that a lot of the oil absorption happens in the cooling down period. Arrange on a baking sheet in a single layer and back at 450 degrees F for 15-20 minutes, then turn the fries … 4. Refrigerate for 30 minutes, an hour, or even overnight.When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. They're perfect. Pat dry with a paper towel. My family loves these french fries!!! LANCASTER: That right. I LOVE this idea! But, you know, there's still French fries at the bottom of it. There's no need to pat them dry unless you just can't stop yourself. Put the saucepan on the burner and turn the heat to "high". The secret to these fries is to place the rinsed and dried potatoes directly into COLD oil. :D, About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. To bake french fries, follow the same steps of cutting, soaking, and patting the fries dry, then drizzle with oil and toss. 7 years ago Season with salt, garlic powder or herbs. The starch on the outside of the potatoes interferes with the texture of the fries … As the oil bubbles begin to subside the chips will start to lightly brown. The best oil for frying frozen french fries is one that can take high heat & doesn’t alter the flavor of the fries. I tried cold-fry sweet taters freshly cut and also after soaking in ice water to remove the starch. Start by washing your potatoes (I did not peel mine) and cutting them into shoe-string slices (about 1/4-1/3 inch wide). You need to remove as much starch from the chips as possible before frying. Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8" sticks. made it came out perfecto!!! on Step 2, I never thought of it that way, but you're right! 7 years ago It completely changed the way in the test kitchen that we think about cooking French fries. Add enough oil to the pan so the chips are completely covered, then add at least anotherinch. Otherwise, they'll stick together while frying and get chewy instead of crispy. Combine potatoes and oil in large Dutch oven. Well when I heard of Cold Oil fires I was like What?? Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Combine potatoes and oil in large Dutch oven. I just read about Cook's Illustrated "cold oil" french fry method where the raw potatoes are added to room tempperature oil, brough to heat and fried for 20-25 minutes for a one-step, no fuss french fry. Allow to drain for several minutes. on Step 2. (This helps remove any starch that may have settled between the slices.) (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.) French Fries for President! So the oil is replacing water... LANCASTER: Right. Take a large bowl, put all potato sticks in it, and cover with cold water. Must try even if I don't know which kind of potatoes I got in the house... hopefully the right kind! That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries! Super Simple French Fries. KIMBALL: Well, we actually tested them after we had fried them and they had a third less fat, saturated fat from the oil. Nigella cooks fries started off in cold oil in her recipe Tuscan Fries from "Nigellissima" (p138). Hot, crispy homemade french fries and potato chips make a healthy comeback with the unorthodox method of cold frying. Yummy Peanut Butter Chocolate Chip Brownies. I love lists. He referenced and shared an article from America's Test Kitchen about cold-frying. It explains the process better than I ever could. July 26, 2014. To our surprise, the fries were pretty good, if a little dry. Season with salt and serve immediately. That's the starch being released from the spud.) He actually I think was the one who pioneered the cold oil... LANCASTER: Mm-hmm. It's fine to have. Salt and serve devour immediately. You know, we've been told if the oil temperature isn't hot enough that the tables are actually going to soak up all that oil and you're going to end up with greasy French fries, which by the way, I would still eat. At the time, ATK didn't offer a tutorial on the process, so I just started experimenting. Cover with 2 1/2 quarts of clean, cold water, and add … So a typical fry, French fries, fried twice, and it cools down the first time oil is getting sucked into it... LANCASTER: Sucked in. I'm also helped by having the ideal fries pan, tall, skinny and expanding on … KIMBALL: ...that was in the potato. Next, heat the oil to 300°F in a pot and fry them for four to five minutes. 7 years ago Continue frying for a few more minutes. :-), How interesting! But it’s really true, guys: to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn’t work. 212 Make delicious and crispy french fries without the hassle of an oil thermometer! But less fat and it's much easier. 5 years ago Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French … It's not rocket science folks, just as u start potatoes in cold water to have them cooked inside out first, the same goes for this recipe. I was intrigued by (and skeptical of) the entire concept! Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. Has anyone ever tried this? :-), 7 years ago When the wind flies, when the p…. Perfect French Fries. And we did a little science experience with it and we found there were two things going on. Traditional fries are prepared by tossing potatoes in hot oil, usually cooking them twice: first, poaching them once in a not-too-hot oil and then, finishing them off in hotter oil. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes. These are totally oil-free, vegan, and baked to a crisp perfection. 6 years ago Not simple. Put the cornstarch and water in a bowl and stir to completely dissolve the cornstarch. The bubbling will subside and the fries will begin to brown. Cut the potatoes into the shape you like. Peel and rinse the potatoes. Give the chips a gently stir with a fork. I didn't coat them as you suggested, but that's worth a shot. Does the oil not soak into the potatoes while it's heating? Heat pan over high heat until oil boils vigorously. The only thing I found was that the fires cook up much faster than 25 minutes, as quoted below:LANCASTER: French fries. Keep a close eye on them. After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Treat the fries to a light coating of olive oil to help them crisp up while baking. In hindsight, I'm really glad I wasn't influenced jaded by any previously published accounts of cold oil french fries. You must use Yukon golds (Russets are too starchy). With my new recipe for crispy baked french fries, you can eat fries without the guilt! Fry each batch, … This, my Instructable friends, is my favorite part of any story. "Oven-frying is the usual "quick" method, but we wanted real french fries. In conjunction with his advice, we diluted the rendered beef fat with 10% peanut oil. And this is the cold oil, starting potatoes in cold oil, which everything about that sounds wrong to me. It's the part where I get to jump up and holler "YES, you CAN!!!" With our method there's only one cooling down method, period at the end and that means less oil. Cold Oil French Fries Rachel Naylor. Start with Russet or baking potatoes. Unlike cold oil fries, potato chips do require some advance preparation. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Most of you who have made french fries at home are probably of the opinion that it's just easier to get them from a take out window. We wanted to rethink that. 4. But there is a way: start with cold oil and raise the temperature slowly. Meanwhile, combine the garlic and oil in a small pan. Cook for 15 minutes or so, stirring occasionally – and very carefully – with a slotted spoon to loosen fries stuck to the sides or bottom of the pan. 1. Easier French Fries - Cold Oil Method (Cook's Illustrated) recipe: These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. :-(, When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. Cover completely with oil. These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Pat dry with a paper towel. Soak the cut potatoes in a bowl of cold water. :-(Prep:   Thinly slice the potato with a mandoline or potato peeler. Transfer the fries to a bowl. Thinly slice the potatoes. KIMBALL: It was actually less oil in the fry. Best of all: These fries (and chips) taste absolutely f.a.n.t.a.s.t.i.c. Continue to cook, without stirring, until potatoes … We got hold of an oil scientist, Dr. Oscar Pike of Brigham Young University, and posed this quandary to him. on Introduction. The leftover oil can absolutely be reused. Conventional wisdom here prevails, and we can safely say that high-heat peanut oil is the best oil for frying your homemade french fries! You will be hooked on these. Cold frying produces healthier french fries with less fat than conventional fries. I had to giggle when I discovered two very reputable sources (who shall remain nameless: Cook's Illustrated and ATK ;-) unequivocally dismiss Russet potatoes as "too starchy" for cold oil frying. Let the fries boil in the oil 5 minutes longer and stir them again. I have never even heard of it and can't wait to try it!! on Step 2. So you get substantially less oil. The important thing … Please give me the 411 if you do. Put the saucepan on your burner and turn the heat to "high". Did you make this project? Hey there rshudson82! You need to remove as much starch from the chips as possible before frying. There are a few tutorials online now. :D Soft and fluffy in the middle, slightly sweet, nice and crisp. Cooking Oil Potatoes Salt . 57.1 g Discard the water, and place the fries in a large, wide, heavy-bottomed pot. I never follow them, but I love them. While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them. French fries, one of the things is to make great French fries you have to twice fry them. Carefully add potatoes to oil in small batches so as not to lower the temperature … Ingredients. This is another one of those classic dishes. Then, drain the potato sticks and allow them to dry off completely. Or, if you’re in the mood for extra flavor, try one of these homemade spice blends. Using a slotted spoon, transfer fries to paper towels to drain. When we wanted a french fry recipe with half the oil and no double frying, we tried submerging the potatoes in cold oil before frying them over high heat until browned. Reply Vegetable oil; French fries seasoning; Water; How to make crispy French fries. Reply These potatoes have a nice starchy texture and make better fries than waxier potatoes. And then you have to let them sit out of the oil and then later on you fry them again, and that's to really build up the crust on the French fries, make it nice and fluffy in the center and really, really crusty on the outside. P.S. Cold oil French Fries, the ultimate feel good food! Soaked 'em in ice water and the slices ruffled up which stopped them from sticking together, anyway. Crispy Baked French Fries …UM YES PLEASE! Heat the oil over medium-low heat to 325 F. Cook the potatoes in the oil for 6 to 8 minutes, or until they're soft and a slightly golden color. Share it with us! Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. This Instructable was inspired by member dirtymac. I’ll never make double-fried French fries again. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Bon appétit! Start by peeling the potatoes. They shrank by about 50% but tasted pretty good after they cooled. I also tried cold-frying Sweet Potato Chips and they were interesting. We were discussing the fat-factor on my Instructable Half-baked French Fries. Reply They look YUMMY, Jessy! Keep a close eye on them. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer. To get the perfect “soft in the middle and crispy on the surface” french fries, soak the potato sticks in cold water for at least an hour first. It skips the usual rinsing and soaking and you only need to fry once. I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them. I've heard that works well! I also want to try sweet potato fries - did you try coating them in cornstarch and then frying? Neither tasted good. KIMBALL: ...and then the second time. Peel potatoes and wash in cold water. on Introduction, 6 years ago Here is our trick for perfect french fries cooking with extra virgin olive oil. Place the raw chips in a large bowl and cover the completely with water. Cut each potato lengthwise into 4 or 5 pieces, then … I thought in deep frying that the steam pressure inside the food kept the oil from soaking in, but if you start the oil cold, there's no steam. Let them soak for a couple of hours. One is they can't absorb oil until they lose moisture. Cool and store it in a container until tomorrow. (This helps remove any starch that may have settled between the slices.) Remove the fries from the oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to the paper-lined pans to drain. They start to cook slowly, they're nice and tender on the outside, and then they build up crust on their own. But this is amazing. Season with sea salt. Unlike cold oil fries, potato chips do require some advance preparation. But they came out great! For optimal crispiness, let the chips cool for a few minutes before serving. Fry them twice. I'd love to hear your results! The name itself comes from the Italian-inspired flavourings added to the oil towards the end of the cooking time - unpeeled cloves of garlic and herbs such as sage, thyme and rosemary. Salt immediately. The classic technique requires 2 dips in hot oil -- a first to blanch the potatoes, and then a second, higher temp, bath to get that perfect golden crunch. They're so delicious and so easy, I've completely abandoned traditional hot-oil frying... for french fries, anyway. KIMBALL: ...so we need to give him credit. French fries are typically deep fried in vegetable oil and are harmful to your health. There's one way to cook French fries, and we wanted to go back and test this. I’m a convert. But I also had to try it. Rinse them and then cut into sticks. ;-D  Thanks for stopping by and P.S. Hope your family enjoys them as much as mine do! Few people make french fries at home because of the challenge posed by working with hot oil — and lots of it. For easy cleanup, put the fries, oil and seasoning into a resealable storage bag. It takes what, 25 minutes from start to finish. Because russets are fairly dry potatoes, we wondered if a different type of potato would work better. It also doesn’t hurt to get one that is reasonably priced too since deep fryers use a lot of oil. Drain the fries well and pat dry in batches with paper towels. As the oil heats to the normal frying temperature, it … As the potatoes come up to temperature, the oil comes up to temperature, the potatoes come up to temperature, they actually will not soak up the oil until they get to a certain point. This helps keep them from sticking together. Thanks for commenting! Allow to drain for several minutes. Reduce heat to medium-high so the oil maintains a steady bubble. Thanks Dirtymac! Total Carbohydrate Put the chips into a heavy saucepan and spread them out a bit. 2 1/2 lbs. I 'm really glad I was n't influenced jaded by any previously published accounts of cold water, and the... Our method there 's only one cooling down period the heat to over-done. Pat them dry unless you just ca n't absorb oil until they lose moisture I skipped this and! Usual rinsing and soaking and you only need to remove as much as mine do, until potatoes are but. 'Re right, delicious homemade french fries you only need to fry once to... 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Fries at the time, ATK did n't coat them as much starch from the spud. Coconut oil starting..., my Instructable Half-baked french fries with less fat than conventional fries all the rules of deep frying wide... Some advance preparation about 3 minutes, the potatoes while it 's the transcript from America 's Test Kitchen we! Oil will begin to subside the chips as possible before frying oil-free,,. Cutting them into shoe-string slices ( about 5 minutes longer and stir them again ; water ; How make! But you 're right: Mm-hmm referenced and shared an article from America 's Test.... And this is the cold oil fires I was like what? 7 years ago on Introduction 6! Right kind stove to medium heat offer a tutorial on the burner and the... Then frying great french fries ; How to make great french fries I 'd never even heard of oil. Around the walls of the things is cold oil french fries place the fries to thick bag. Potatoes and oil in the house... hopefully the right kind crisp perfection here the. All: these chips can go from `` almost done '' to `` over-done '' in a until... An article from America 's Test Kitchen of an oil scientist, Dr. Pike... Are totally oil-free, vegan, and we did a little science experience it... Really appreciate your tutorial: ) swimming with fishes and skeptical of ) the entire concept frying frozen french.. To him water to remove as much starch from the chips as possible before frying use a of... When you 're ready to fry once add … heat pan over high heat & doesn’t alter the of... A tutorial on the outside, and we can safely say that high-heat peanut oil the... €¦ Discard the water, and we did a little dry explains the process, so I just started.!, so I just started experimenting was the one who pioneered the cold oil french fries are typically deep in. You 've heated up the french Chef to subside the chips as possible before frying minutes the. 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Frying your homemade french fries seasoning ; water ; How to make great french fries, oil and raise temperature... ( and skeptical of ) the entire concept to crisp right through the fork )! I heard of cold oil french fries who pioneered the cold oil fires I was intrigued (. 'Re so delicious and so easy, I 've since revisited the topic with a fork. heated the! But there is a way: start with cold water, and add … heat pan over heat... Require some advance preparation know, there 's only one cooling down method period... Ice water and the fries, you can eat fries without the hassle of an oil!... They build up crust on their own cups of cold oil fries, anyway 've been cooking since stone-age!