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French fry mishap

E, Are you not making your own sodium Acid Pyrophosphate with what you put in your fry par boil pressure cooker recipe?

Jun 02, 2013
Ronbak in Home Cooking

French fry mishap

Very nice blog and explanation of your method for fries. Pressure cooker just went on my wish list.

Jun 02, 2013
Ronbak in Home Cooking

French fry mishap

Thanks noodle! I figured under cooked and cold temp does not a happy spud make.

Jun 02, 2013
Ronbak in Home Cooking

French fry mishap

Will try. Thanks.

Jun 02, 2013
Ronbak in Home Cooking

French fry mishap

It's really not par boiling. Fries in cold water slowly heated until you get the start of a boil. It removes a lot of starch.

Jun 02, 2013
Ronbak in Home Cooking

French fry mishap

Very interesting Duf. Do you know what temp they eventually get the fry oil up to or is it just til they look crispy? What would you do if you needed a large quantity and had to several batches?

Jun 02, 2013
Ronbak in Home Cooking

French fry mishap

Thanks chefj.
I'm after fries with soft not over cooked inside and crispy crispy out side. I read to put them in a pot of cold water and slowly bring them up to a very slight boil. This removes a lot of starch and partially cooks them. Dry and cool. Then a quick dunk in the deep fryer. Dry and cool. Then the final fry. The post said you could freeze after the first fry. I made a small batch and they we great. The big batch not so good.

Jun 02, 2013
Ronbak in Home Cooking

French fry mishap

After par boiling potato fries I dried them and put them in a spare freezer to cool. It was getting late so I left them overnight. In the morn they had turned blackish. What caused this? Did I not par boil them enough? Was it the freezing? My intent was to par boil, dry, cool and deep fry until cooked but not browned. Then freeze and do the final deep fry the next day for a cook out. Any help would be appreciated.

Jun 01, 2013
Ronbak in Home Cooking