tag:blogger.com,1999:blog-7173052990851751381.post7276125855790702642..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: French Fries – So Nice Because You Cook Them TwiceChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-7173052990851751381.post-12179132473006953032018-08-22T06:28:02.744-04:002018-08-22T06:28:02.744-04:00Rinse a time or 2 in cold water and then soak in c...Rinse a time or 2 in cold water and then soak in cold water. At least one hour. Drian and dry well. I even go as far as laying them on a clean dish rag/towel. Make sure there is not anywater dripping off of them. This will make your oil bubble and boil over as well as break it down sooner so you can;t use it again. <br /><br /><a href="https://marketnews.gr/category/politiki-ellada" rel="nofollow">ειδησεισ απο την ελλαδα τωρα</a>EleazarStarkhttps://www.blogger.com/profile/11164525879515251032noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28220830241592480292014-05-15T16:24:05.437-04:002014-05-15T16:24:05.437-04:00Do I have to maintain the temperature at 275°F and...Do I have to maintain the temperature at 275°F and 350°F during all the cooking time ? Because I really can't keep my fries for 5min in 350°F oil... it gets dark too quickly !Anonymoushttps://www.blogger.com/profile/12248187673407600193noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79507644951371683492013-09-29T20:20:26.944-04:002013-09-29T20:20:26.944-04:00I've made these several times now and always h...I've made these several times now and always hand-cut my fries. In fact, I have a once-fried batch in the fridge right now that will be fried in about an hour!Shuggleshttps://www.blogger.com/profile/10990487223295632224noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67321585143080879312013-07-27T00:25:55.507-04:002013-07-27T00:25:55.507-04:00pa-day-das! I grew up Irish and that is how it is...pa-day-das! I grew up Irish and that is how it is said! I just made these tonight...recipe testing. Made the French Fries and then ate them (OOOHH EMMM JJEEEE!) as I also made onion rings....(again OMG) Amazing techniques for those times when you allow yourself to splurge, but promise to go back to fish and vegetables the following day. These are satisfying beyond belief for those who were holding out for a special treat, might have tried fast food places (only to be severely disappointd) and then broke down and committed to making these most perfect of French Fries. Takes time, planning and effort, but not much, and the reward is just so authentic. Big potato(e) taste! Crunchy. Simply Irresistable.katehttps://www.blogger.com/profile/16496885753211576337noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43100217442481791532013-04-28T00:54:40.368-04:002013-04-28T00:54:40.368-04:00I made these last night to go with some grilled bu...I made these last night to go with some grilled burgers and they were freakin' amazing! I always knew about frying twice but did not know to completely cool the pa-day-das. (I totally get why you pronounce potatoes that way. I'm originally from Canada's east coast!) I would wait 5 or 10 minutes between fryings but cooling them gives an excellent result. Next time, I'll wait several hours or overnight to do the second frying. Thanks so much for this, Chef John!!Shuggleshttps://www.blogger.com/profile/10990487223295632224noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15126568499371840412013-03-27T10:37:23.203-04:002013-03-27T10:37:23.203-04:00I own a sports bar and was wondering about how lon...I own a sports bar and was wondering about how long will they last after the first deep fry since i need to make alot at a time? Could you freeze them and then cook them a second time?Champions Sports Barhttps://www.blogger.com/profile/11999387649044981821noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79495879297685209822013-03-06T13:46:03.626-05:002013-03-06T13:46:03.626-05:00Hi John, I'm an avid fan.
I'm opening up ...Hi John, I'm an avid fan.<br /><br />I'm opening up a deli and I'm going to make your French fries. Question, can I blanch a bulk of potatoes in the morning and keep them in refrigerator until second frying? Can it be crispy enough to server during lunch time?Unknownhttps://www.blogger.com/profile/07222426880534324920noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75143861535747197762012-12-18T18:36:29.185-05:002012-12-18T18:36:29.185-05:00Blanching! It never occurred to me. I sliced up ...Blanching! It never occurred to me. I sliced up a couple of spuds...put them in water with a couple of changes as directed in your vid... blanched them for about 5 minutes at the lower temp, and placed them in the fridge for later. The next day, I popped them in the deep fryer...and WOW! Without a doubt, theee best fries I've ever made. <br /><br />Thank you for your vid!Fire House Chefhttps://www.blogger.com/profile/12439179656339485802noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11675024323551641662012-06-18T10:24:49.414-04:002012-06-18T10:24:49.414-04:00Chef, i was thinking of dusting the fries with pow...Chef, i was thinking of dusting the fries with powdered seasonings to give it a different taste. Hoping that u can let me know of some seasoning powder mixtures that i can mix up at home. Also, how can i make seaweed powder seasoning? Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5514349494911805392012-05-14T14:01:21.087-04:002012-05-14T14:01:21.087-04:00I should work, but I've never tried!I should work, but I've never tried!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90974059458985573382012-05-14T13:29:16.818-04:002012-05-14T13:29:16.818-04:00Hi - could you freeze these after the first cookin...Hi - could you freeze these after the first cooking? looking for ways to bulk process without sacrificing quality<br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10078372376822027242011-09-10T10:04:03.956-04:002011-09-10T10:04:03.956-04:00Yes, that is correct!Yes, that is correct!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57585909499856784732011-09-10T08:36:11.482-04:002011-09-10T08:36:11.482-04:00Sorry, my english is not very good... So, after th...Sorry, my english is not very good... So, after the first frying stage, we dry them in room temperature and then we put them in refrigerator to chill(for better crispiness), right?acıktımnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27548217275472912182011-08-27T11:22:50.102-04:002011-08-27T11:22:50.102-04:00Bonjour et merci pour partager votre talent. Le pr...Bonjour et merci pour partager votre talent. Le prochain qui dit du mal sur les "French Fries" va au piquet!<br />;o))Mehrzadhttps://www.blogger.com/profile/12589130257779300406noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75388595375488111812011-06-27T12:34:22.633-04:002011-06-27T12:34:22.633-04:00Hey Chef John! I tried the french fries and they w...Hey Chef John! I tried the french fries and they were AMAZING. I'm wondering if the recipe will work with canned potatoes?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54407095614751730322011-05-19T15:21:41.959-04:002011-05-19T15:21:41.959-04:00LOL, Looks delicious thoughLOL, Looks delicious thoughseohttp://www.seoindonesia1.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84675955296963874672011-05-14T19:29:55.029-04:002011-05-14T19:29:55.029-04:00I'm laughing about your France vs Belgium argu...I'm laughing about your France vs Belgium argument and them being the same. Don't let any Frenchman hear you say that. They'll kill you. Lol<br />Thanks so much for your tips. I've learned so much from you.Myriamhttps://www.blogger.com/profile/00517765819174617078noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17743119608888832402010-07-22T21:38:27.970-04:002010-07-22T21:38:27.970-04:00As a belgian and fan of you i must say you are rig...As a belgian and fan of you i must say you are right at some parts.<br /><br />You should always peel the whole potato, french fries should not come with peel. <br /><br />Also the name french fries is a naming that has been a point of discusion last years. As i must say it does not come it being from France. The american soldiers knew they were in belgian. The term French comes from the old irish word to french, wich means to fry something. Hence the name French Fries. <br /><br />Next, eat your fries with anything but not with freakin ketchup please. Stop putting ketchup on everything the best way to eat fries is with mayonaise, preffirable mayonaise with some lemon in it. <br /><br />Lastly the hotter the fry the tastier ^^Kevin P.noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87870253506138806882010-07-11T19:19:36.941-04:002010-07-11T19:19:36.941-04:00Haha! As a former chef, I knew what you were going...Haha! As a former chef, I knew what you were going to tell everyone. Still couldn't believe you did! We'll be put out of business! (JK home made fries ALWAYS taste better) One thing I wanted to point out is that if prepping food is your Zen place (it's mine, don't judge me), then you might really enjoy hand cutting fries. I hand cut my fries, and it's one of my favorite prep jobs. So again...thanks for puttin' our secrets on blast, dude. Everyone enjoy fast food fries while you can, this technique will ruin you for fries forever.Angelique n Stuffnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64642389775672146122010-07-04T23:20:43.677-04:002010-07-04T23:20:43.677-04:00Oooh. The secret's out! I like. Thanks!Oooh. The secret's out! I like. Thanks!From The Heart Onlinehttps://www.blogger.com/profile/00436490842039694556noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74469802124903271022010-07-04T13:35:19.940-04:002010-07-04T13:35:19.940-04:00I used this method a couple years ago to go with s...I used this method a couple years ago to go with some beautiful NY Strips. Wonderful. However I don't think that 'crispification' is really a word and I dare you to try saying it with a mouthful of french fries. Thanks for the reminder.JimBnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89060796996731477072010-06-07T16:22:57.877-04:002010-06-07T16:22:57.877-04:00just curious why did chef john say multiple times ...just curious why did chef john say multiple times not to make this in the video?<br /><br />here's a pretty article by serious eats<br />http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.htmlshiromarhttps://www.blogger.com/profile/09887209840664387089noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72693485533920982032010-01-19T09:17:16.383-05:002010-01-19T09:17:16.383-05:00THE ULTIMATE FRENCH FRIES ARE FRIED IN BEEF FAT
T...THE ULTIMATE FRENCH FRIES ARE FRIED IN BEEF FAT<br /><br />The ultimate french fry is fried in beef fat -- twice!<br /><br />1) Choose an Idaho Russet potato. Russet Burbank variety if you can get them.<br /><br />2) <b>Condition the potato</b> by storing in a 70 degree (more or less) environment for a couple of weeks (potatoes coming out of cold storage need time to convert sugars back to starch).<br /><br />McDonald's founder Ray Kroc once wrote: "The french fry, would become almost sacrosanct for me, its preparation a ritual to be followed religiously." Setting up his first restaurant Ray Kroc experienced complete failure to reproduce the McDonald brother' delicious french fries. .... When Kroc and his crew duplicated the McDonald brothers' method -- leaving just a little peel for flavor, cutting the potatoes into shoestrings, and rinsing the strips in cold water--the fries turned into mush. .... After repeated telephone conversations with the McDonald brothers and several consultations with the Potato and Onion Association, Kroc pinpointed the cause of the soggy spuds. .... The McDonald brothers stored their potatoes outside in wire bins, and the warm California breeze conditioned them and cured the potatoes slowly turning the sugars into starch. .... In order to reproduce the superior taste of these potatoes, Kroc devised a system using an electric fan to cure the potatoes in a similar manner. .... He also perfected a blanching process, which is the twice fried process so vitally important to achieving golden crispy fries outside and a soft and tasty texture inside. .... Within three months he had a french fry that was, in his opinion, slightly superior in taste to the McDonald brothers' fries.<br /><br />3) Cut the potatoes into the desired fry size, similar to the fast food places you prefer.<br /><br />4) Soak the cut potato strips in room temperature water for at least 8 hours, overnight is good (this soaking plumps up the cells within the potatoes to result in an improved texture). <b>DO NOT USE ICE WATER OR REFRIGERATE!</b> The starch will convert back to sugars causing the finished fries to take on a darkened exterior color.<br /><br />5) Dry the potato strips and fry in 300 degree oil until just cooked inside and limp, fry time is dependent on the thickness of the fry strip. Bite a piece off and taste, if the raw potato taste is absent and the interior is soft, it's done inside. Let cool.<br /><br />6) Bring oil to 375 degrees and fry until golden and crispy.<br /><br />7) Of course, fry in beef fat (tallow), properly twice fried fries will not soak up a significant amount of fat. What's the point of endeavoring to produce the very best french fry and then compromising the taste with a neutral tasting fry oil?<br /><br />8) Important, work in controlled sized batches that doesn't drop the frying temperature significantly. Maintain the fry temp or the fries will absorb fat.<br /><br />9) Rice Bran Oil is the best alternative to those that have a aversion to beef fat. In & Out restaurants are noted for excellent fries, they fry in Rice Bran Oil.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69247099970232015532009-12-23T16:44:00.268-05:002009-12-23T16:44:00.268-05:00"signature pairings"
bwahahaha, awesome..."signature pairings"<br /><br />bwahahaha, awesome.Healthy and Homemadehttps://www.blogger.com/profile/16041367795022030697noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77854896418217612352009-11-08T03:14:27.141-05:002009-11-08T03:14:27.141-05:00「友達の中で処女なのは私だけ…でも恥ずかしくて処女だなんて言えない、誰でもイイからバージンを貰ってほ...「友達の中で処女なのは私だけ…でも恥ずかしくて処女だなんて言えない、誰でもイイからバージンを貰ってほしい!」そんな女性が沢山いる事をご存じですか?出合いが無かった、家が厳格だった等の理由でHを経験したことがない女性がたくさんいるのです。当サイトはそんな女性たちと男性を引き合わせるサイトです処女http://www.mianshijie.comnoreply@blogger.com