Comments on: Heavenly Fries

By: Cindy Lynn

Cindy Lynn — Mon, 16 Jan 2012 00:10:14 +0000

I made these today and they were delish!

By: Top 10 Recipes for National French Fry Day | Yummly

Top 10 Recipes for National French Fry Day | Yummly — Wed, 13 Jul 2011 18:11:32 +0000

[...] Classic French Fries (from House Boat Eats) [...]

By: Bill

Bill — Mon, 18 Jan 2010 06:21:19 +0000

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.

By: Bill

Bill — Mon, 18 Jan 2010 06:13:21 +0000

The ultimate french fry is fried in beef fat — twice!

1) Choose an Idaho Russet potato. Russet Burbanks if you can get them.

2) Condition the potato by storing in a 70 degree environment for a couple of weeks (potatoes coming out of cold storage need time to convert sugars back to starch).

3) Cut the potatoes into the desired fry size, like the fast food places do.

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). DO NOT USE ICE WATER OR REFRIGERATE!

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. Let cool.

6) Bring oil to 375 degrees and fry until golden brown and crispy.

7) Of course, use beef fat, properly twice fried fries will not soak up 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.

Important, work in controlled sized batches that doesn’t drop the frying temperature significantly.
Maintain the fry temp or the fries will absorb fat.

By: Beryl

Beryl — Wed, 25 Nov 2009 18:47:39 +0000

Wow, that is about the most interesting tip we’ve gotten so far – we’ll give it a shot, thanks!

By: Jamie

Jamie — Wed, 25 Nov 2009 18:40:47 +0000

I’m not picky about the oil itself, but if you want your fries to taste more like fast-food golden arches, just add a tiny squirt of honey into your oil. You’d be surprized how little you need to give it just a hint of sweetness.

By: Talley

Talley — Wed, 25 Nov 2009 15:42:45 +0000

I think you need to do us all a favor and butter up your friend from Schultzy’s. and report back! but I agree, turns out we can do pretty well for ourselves at home.
Glad you found some ideas in the cookbooks. I agree: you can never have too many.

By: Meg

Meg — Wed, 25 Nov 2009 04:16:57 +0000

I had a friend who was a manager at Schultzy’s and he wouldn’t disclose the magic behind those fries. Although, I’ve used your method and know now that home-cooked fries can be just as good (steak and frites!).

Just stumbled upon your blog. We own remarkably similar cookbooks — and your collection has given me ideas. Because you can’t have too many. Ever.

By: Buffalo Sweetbreads

Buffalo Sweetbreads — Tue, 20 Oct 2009 23:25:32 +0000

[...] (primarily out of curiosity that emerged from the frying oil discussion had in the comments of the french fry post a week ago). In the end, we were happily surprised! They came out delicious: mild and creamy on the [...]

By: Talley

Talley — Mon, 19 Oct 2009 20:25:36 +0000

Thanks MsGourmet and Nicky! Fries for dinner tonight?