@eatlikeanadult: 🥔 Restaurant French fries. Heston Blumenthal is the creator of the triple cooked method, but we’re only doing two cooks. Cutting the fries thin enough means you don’t have to boil them first. Frying twice is enough. Use Maris Piper potatoes or Russet Burbank if you’re in the US. If you only have a few options go with a baking potato as they tend to be dryer. When cutting them I square off the potato a little but don’t fully peel it. You can peel if you really want. The reason we do the first fry in a small batch is because the potato still has a high water content, so we need to make sure the oil doesn’t boil over. I like to use light olive oil (@filippoberio_uk do one for frying) in a high sided pot so it’s no more than 1/3 full. The freezer is a very dry environment, so it dried out the fries but also creates a glassy crust for the second fry. Don’t worry if the fries are stuck together after the first freeze; they’ll separate when you put them in the second time because they’re frozen together with oil and not water. After the first fry you can freeze and then bag them up. Do several batches and keep them in the freezer as long as you like. When they’re fully frozen like this you’ll want to extend the second fry to 10 minutes- use your judgement and check every minute over 5 minutes.

Eat Like an Adult

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Sunday 22 October 2023 21:29:25 GMT