Ok, so I made another batch of french fries, and tried a bunch of different stuff for this batch.
I was watching Diners, Drive-ins and Dives a while back, and Guy went to Casper and Runyon’s Nook in St. Paul. And when they make their fries at The Nook they soaked the fries in a vinegar and water mixture before frying them up. So before I mircowaved the fries this time, I soaked the fries for 20 minutes in about 1 gallon of cold water with 2 tablespoons of vinegar. You only got a little bit of the vinegar taste in the finished fries, so next time I might try using 1/4 cup white vinegar with a gallon of cold water. Continue reading
I tried par-cooking the fries in the microwave, and the final product came out much better from the fryer. Following the general guidelines from the Cook’s Country Italian Crunchy Potato Wedges recipe. The original recipe stated to microwave the wedges/steak fries for 7-9 mins on high. I only cooked then for 7 mins 30 sec., and most of the fries were cooked. Next time I would microwave the wedges for at least 8 mins, so that all the wedges would be fully cooked. Continue reading
A while back I was watching America’s Test Kitchen, and one of the recipes they made on the episode was for extra fluffy mashed potatoes. What I thought was interesting about the recipe was that instead of boiling the potatoes like you normally would. They ended up steaming the potatoes using a metal colander in a large pot.
It seemed like a very interesting cooking technique for potatoes. So it got me to thinking how I could apply steamed potatoes to a different dish. Why not french fries? I never really cared for the normal double fry technique, and have had moderate success with parboiling the fries before frying. So why not give steaming the potatoes a try. Well easier said then done. Continue reading