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