![]() The reigning contender in this category is the aforementioned refined peanut oil. What we don’t want from our cooking oil is something that will tinge the fries with an unwanted flavors-I’m looking at you, metal-fish tasting canola oil! When people talk about oils, they often refer to them as having a “neutral” flavor, and that’s what we want: a flavor that will not taint the potatoey goodness of the french fries. And since oils start to break down even below their smoke point, we need an oil with a high smoke point for the 375☏ (191☌) frying we will be doing. Case in point: cold pressed peanut oil can hardly be used for cooking at all before it starts to smoke and burn, while refined peanut oil has a smoke point of 450☏ (230☌). Any highly-flavored seed oil will not work well either, as their impurities lower the smoke point. Yes, it would be easy to fry your fries in regular salad oil since you have some on hand, but it has a smoke point that is low enough to become dangerous and start tasting bad at deep-frying temperatures. Plus, when an oil starts to smoke, its flavor changes, tasting burnt, and it transfers those flavors to your food. This means that an oil with a proper smoke point for a given task is not just a recommendation, it is a matter of safety. When those “gaseous products” that escape the oil meet a flame, they can ignite. the characteristic temperature at which a fat breaks down into visible gaseous products… depends on the initial free fatty acid content of the fat: the lower the free fatty acid content, the more stable the fat, and the higher the smoke point.-Harold McGee, On Food and Cooking, pg. …limit the maximum useful cooking temperature of cooking fats. ![]() We need to consider smoke point and flavor profile. We’re here to travel with you through the realm of critical temperatures to a glorious, golden-brown fry-vana.Īt the outset, we have a decision to make: what oil should we use to fry our fries? We need an oil that can handle the high heat of deep frying and that will give us good tasting fries. No, that’s why you’ve started reading our series on homemade french fry cookery. So why would you settle for average, oven-baked, store-bought, crinkle-cut fries? You wouldn’t. But not you-you are not average, and neither is your food. These problems all arise from the improper handling of starch and sugar when exposed to high heat.The average home cook is just that: average. Improperly cooked french fries are limp, greasy, or soggy and often over-browned. … Next, increase the temperature of the same oil to 375 to 400 degrees Fahrenheit and fry the potatoes for the second time. Here’s the secret: In order to get perfect French fries, almost all chefs and professional kitchens use a double-fry method to cook their potatoes. Then you boil off that moisture again on the second fry. … Moisture in the center of the food migrates to the surface after the food cools and the surface gets soggy again. The secret around this problem is to fry your food twice. The famous Maillard reactions are turning them golden-brown. Fry 3–4 minutes or to light golden colour. How long should I deep fry frozen fries? Carefully lower basket into hot oil. How long do you deep fry frozen potato wedges? Fill basket ½ full (½ level) with frozen product. ![]() … This guarantees that the surface of the potato is sealed during the frying process, resulting in a crispy, high quality fry. When frying French fries, do not let them thaw before using. A: Yes, a thawed fry will cook faster, but at some real costs in more oil absorption and in final fry quality. ![]()
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