Thrice Cooked Fries Recipe 445 Food

TRIPLE COOKED FRIES

Steps:

• Peel the potatoes
• Cut the sides and edges off the potato to square-ish and cut them into sticks. They should be about 2cm x 2cm x 6cm. About ¾ inch x ¾ inch x 2⅓ inch.
• Put in a bowl under running water to rinse off surface starch,
• Fill a pot of water and simmer the potatoes to the point where they almost fall apart. The water mustn't be at a rolling boil. It usually takes 20 to 30 minutes, depending on the potato.
• Carefully remove them from the water, place them on a wire rack and let them air dry for 15minutes.
• When they are dry, place the rack in the freezer for one hour to dry them further.
• Pour oil into a pot or a deep fryer and heat to 130°C/250°F.
• Fry the potatoes until they are a bit puffy and slightly colored. It takes from 5 to 10 minutes.
• Remove them from the oil and let them drip off on paper towels.
• Place on the wire rack and let them cool in the freezer for about one hour.
• If you want to save them for another day, you can keep them in the fridge for three days, or you can place them in a zip lock bag and freeze them, and they are good for three months.
• Heat the oil to 190°C/375°F. Fry the potatoes until they are golden and super crunchy. It can take up to about 4-10 minutes.
• Season with salt and serve immediately.

TRIPLE-COOKED FRIES

Steps:

• Cut the potatoes into strips approximately 1/2 to 3/4 inch wide and 1/2 inch thick. As you cut them, submerge them in a bowl filled with cold water to prevent oxidizing (turning color).
• Fill a stockpot with cold water, add a little salt, and bring to a boil over medium-high heat. Lift the potatoes from the cold water with a slotted spoon and cook in the boiling water until fork-tender, 10 to 12 minutes. Lift the potatoes from the water and spread out on a paper towel-lined baking sheet. Pat the potatoes dry, replace the original layer of paper towels with dry paper towels, and refrigerate for at least 15 minutes.
• Meanwhile, in a deep, heavy pot or deep-fat fryer, bring the fat to a temperature of 275°F over medium-high heat.
• Working in batches, fry the chilled potatoes for 3 to 5 minutes before lifting them from the hot oil with a slotted metal spoon and spreading on the baking sheet (no paper towels this time!). Let the oil regain its heat between batches. Chill the potatoes again for about 15 minutes.
• While the potatoes chill, raise the heat under the fat or adjust the thermostat on the fryer and heat the fat to 375°F.
• Fry the chilled potatoes again until golden brown and crispy, 4 to 5 minutes, working in batches and letting the fat regain its heat between each one. Use tongs or extra-long chopsticks to break the potatoes apart, if necessary, and turn them in the fat so that they brown evenly.
• With a slotted spoon, transfer the fries to a shallow bowl. Add the parsley and toss to mix. Season with salt and serve warm.

DOUBLE-FRIED FRENCH FRIES

Steps:

• Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
• Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
• Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
• Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
• Raise heat of oil to 350 degrees F.
• Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

THRICE-COOKED FRIES RECIPE - (4.4/5)

Steps:

• Cut the potatoes into 1/3-inch-thick steak fries and transfer to a bowl of cold water. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel-lined rack to cool. Refrigerate until chilled, about 1 hour. In a large, deep skillet, heat 2 inches of oil to 250°F. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool. When all of the potatoes have been fried once, heat the oil to 350°F. Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch. Drain the fries on a paper towel-lined baking sheet, sprinkle with salt and serve.

TRIPLE-COOKED CHIPS

Steps:

• Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.
• Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato).
• Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least 1 hour to remove more moisture.
• Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
• Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
• Heat the oil in the deep-fat fryer or deep pan to 180°C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt.

FRENCH FRIES

Steps:

• Peel the potatoes and cut into 1cm-thick batons. Put into a bowl of cold water and leave to soak for at least 2 hrs to remove the starch from the potatoes - this will help them crisp while frying.
• Drain the potatoes well and pat dry with kitchen paper. Fill a deep pan no more than a third full with oil and heat to 140C, or until a cube of bread dropped in browns in 60 seconds. Fry the French fries in batches for 6 mins per batch until golden straw-coloured, cooked through and lightly crisp. Drain well on kitchen paper.
• Turn the heat up until the oil reaches 180C, or a cube of bread browns in 30 seconds. Fry the French fries again for 2-3 mins per batch until lightly golden and really crisp. Drain on kitchen paper and immediately season with sea salt.