I just gave this a go! lol... not! Thanks for commenting! For optimal crispiness, let the chips cool for a few minutes before serving. LANCASTER: That right. Continue frying for a few more minutes. Put the chips into a heavy saucepan and spread them out a bit. :-(Prep:   Thinly slice the potato with a mandoline or potato peeler. Close the bag and shake it up! Here's the transcript from America's Test Kitchen. There are a few tutorials online now. Bon appétit! 4. (The water will turn cloudy right away. You will be hooked on these. Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8" sticks. 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. Unlike cold oil fries, potato chips do require some advance preparation. That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries! 7 years ago 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. ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan. Keep a close eye on them. Total Carbohydrate You must use Yukon golds (Russets are too starchy). Soak the cut potatoes in a bowl of cold water. :D Soft and fluffy in the middle, slightly sweet, nice and crisp. Let them soak for a couple of hours. They shrank by about 50% but tasted pretty good after they cooled. It completely changed the way in the test kitchen that we think about cooking French fries. But this is amazing. Fry them twice. Put the saucepan on your burner and turn the heat to "high". 7 years ago But I also had to try it. Hey there rshudson82! Start by peeling the potatoes. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French … When golden, remove them from the oil onto a layer of paper towels. They're perfect. Heat pan over high heat until oil boils vigorously. Not simple. 5 years ago Drain the fries well and pat dry in batches with paper towels. They're so delicious and so easy, I've completely abandoned traditional hot-oil frying... for french fries, anyway. As the oil bubbles begin to subside the chips will start to lightly brown. Peel potatoes and wash in cold water. Cooking Oil Potatoes Salt . 212 Make delicious and crispy french fries without the hassle of an oil thermometer! 7 years ago Fry each batch, … Yummy Peanut Butter Chocolate Chip Brownies. :-), 7 years ago Soaked 'em in ice water and the slices ruffled up which stopped them from sticking together, anyway. Cover completely with oil. That's the starch being released from the spud.) KIMBALL: Well, we actually tested them after we had fried them and they had a third less fat, saturated fat from the oil. Add enough oil to the pan so the chips are completely covered, then add at least anotherinch. I've heard that works well! ;-D  Thanks for stopping by and P.S. 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. Treat the fries to a light coating of olive oil to help them crisp up while baking. Cook over high heat until oil has reached a rolling boil, about 5 minutes. made it came out perfecto!!! on Step 2, I never thought of it that way, but you're right! Well when I heard of Cold Oil fires I was like What?? So a typical fry, French fries, fried twice, and it cools down the first time oil is getting sucked into it... LANCASTER: Sucked in. While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them. Pat dry with a paper towel. The other thing is that a lot of the oil absorption happens in the cooling down period. Allow to drain for several minutes. Season with salt, garlic powder or herbs. Pat dry with a paper towel. 4. Reply Season with sea salt. 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. So you get substantially less oil. Reduce heat to medium-high so the oil maintains a steady bubble. Carefully add potatoes to oil in small batches so as not to lower the temperature … You need to remove as much starch from the chips as possible before frying. To our surprise, the fries were pretty good, if a little dry. We were discussing the fat-factor on my Instructable Half-baked French Fries. I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them. Thanks Dirtymac! Share it with us! (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.) EDIT! To bake french fries, follow the same steps of cutting, soaking, and patting the fries dry, then drizzle with oil and toss. One is they can't absorb oil until they lose moisture. The bubbling will subside and the fries will begin to brown. We wanted to rethink that. KIMBALL: ...that was in the potato. When they're golden, remove them from the oil and place on a layer of paper towels to drain. They start to cook slowly, they're nice and tender on the outside, and then they build up crust on their own. Neither tasted good. Otherwise, they'll stick together while frying and get chewy instead of crispy. Original recipe calls for immersing the fries in cold water after cutting, but I skipped this step and couldn't tell any adversity! He referenced and shared an article from America's Test Kitchen about cold-frying. "Oven-frying is the usual "quick" method, but we wanted real french fries. :D, About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. We started with an unorthodox procedure of starting the cut potatoes in a few cups of cold oil. Start with Russet or baking potatoes. I'm also helped by having the ideal fries pan, tall, skinny and expanding on … Wait a few more minutes until the oil reaches a rapid boil and stir again. This Instructable was inspired by member dirtymac. 19 %, , scrubbed, dried, sides squared off, and cut length-wise in 1/4-inch batons (strips) (about 6 medium). He actually I think was the one who pioneered the cold oil... LANCASTER: Mm-hmm. Cut each potato lengthwise into 4 or 5 pieces, then … on Introduction, 6 years ago 57.1 g Then, drain the potato sticks and allow them to dry off completely. KIMBALL: ...and then the second time. The starch on the outside of the potatoes interferes with the texture of the fries … on Step 2. To cook, drain off the water and put all your … And this is the cold oil, starting potatoes in cold oil, which everything about that sounds wrong to me. Cold frying produces healthier french fries with less fat than conventional fries. There's no need to pat them dry unless you just can't stop yourself. 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. We got hold of an oil scientist, Dr. Oscar Pike of Brigham Young University, and posed this quandary to him. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer. 5 pounds of russet potatoes; Peanut oil; Sea salt; Directions. I also tried cold-frying Sweet Potato Chips and they were interesting. Ingredients. These are totally oil-free, vegan, and baked to a crisp perfection. When the wind flies, when the p…. 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. In this method, the potatoes and oil begin cooking together from cold, totally defying all the rules of deep frying. Let the fries boil in the oil 5 minutes longer and stir them again. Put the cornstarch and water in a bowl and stir to completely dissolve the cornstarch. 6 years ago The secret to these fries is to place the rinsed and dried potatoes directly into COLD oil. Must try even if I don't know which kind of potatoes I got in the house... hopefully the right kind! Reply I didn't coat them as you suggested, but that's worth a shot. In writing this Instructable, I've since revisited the topic with a recent Google search. There's one way to cook French fries, and we wanted to go back and test this. Best of all: These fries (and chips) taste absolutely f.a.n.t.a.s.t.i.c. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. :-(, When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. Allow to drain for several minutes. Has anyone ever tried this? But, you know, there's still French fries at the bottom of it. Reply 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. on Step 2. It's fine to have. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. Super Simple French Fries. Yukon Gold potatoes (about 4-5 large potatoes) 6 cups peanut oil … 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. I'd love to hear your results! They look YUMMY, Jessy! 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. When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. If you like, peel the potatoes. Continue to cook, without stirring, until potatoes … 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. It explains the process better than I ever could. Conventional wisdom here prevails, and we can safely say that high-heat peanut oil is the best oil for frying your homemade french fries! After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Cold oil French Fries, the ultimate feel good food! Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. Thinly slice the potatoes. 5. With my new recipe for crispy baked french fries, you can eat fries without the guilt! But they came out great! So you put potatoes in a cold oil there's no transfer of oil to potato. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. Cut the potatoes into the shape you like. It's the part where I get to jump up and holler "YES, you CAN!!!" 2 1/2 lbs. I have never even heard of it and can't wait to try it!! You need to remove as much starch from the chips as possible before frying. Hope your family enjoys them as much as mine do! Because russets are fairly dry potatoes, we wondered if a different type of potato would work better. 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. It also doesn’t hurt to get one that is reasonably priced too since deep fryers use a lot of oil. 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. Rinse them and then cut into sticks. :-), How interesting! It skips the usual rinsing and soaking and you only need to fry once. Please give me the 411 if you do. Cover with 2 1/2 quarts of clean, cold water, and add … I’m a convert. I've been cooking since the stone-age... and I'd never even heard of cold-frying! Crispy Baked French Fries …UM YES PLEASE! This, my Instructable friends, is my favorite part of any story. And by the way, this idea came from Joel Robuchon, the French Chef. Few people make french fries at home because of the challenge posed by working with hot oil — and lots of it. on Step 2. KIMBALL: ...so we need to give him credit. Here is our trick for perfect french fries cooking with extra virgin olive oil. July 26, 2014. Put the saucepan on the burner and turn the heat to "high". In hindsight, I'm really glad I wasn't influenced jaded by any previously published accounts of cold oil french fries. Nice, thank you, I really appreciate your tutorial:). My family loves these french fries!!! For easy cleanup, put the fries, oil and seasoning into a resealable storage bag. I never follow them, but I love them. ( about 5 minutes longer and stir them again these fries ( and chips ) taste absolutely.. 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