Perfect French Fries ? Question for the deep fried Pro. - BBQ Central

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Old 02-23-2014, 01:17 PM   #1
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Perfect French Fries ? Question for the deep fried Pro.

I started a BBQ booth this pass week and Im still trying to perfect my french fries. I bought two FryMaster deep Fryers. My goal was to use one to cook it once and the second to cook it twice. Ive tried it so many ways and can only get them a little crispy.

Does anyone here have experience making the perfect french fry? Right now Im using canola oil. I want to make the switch to Peanut oil. I have 10 gallons of canola oil so I don't want to just switch it. Im thinking I might to get the fry I want.

5 Guys uses peanut oil and their drys are not crispy. They also don't cook them at two temps. They cook twice at 345 degrees.

If you sell french drys they better be good. Can someone with experience help me out.
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Old 02-24-2014, 11:27 AM   #2
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Is there a forum out there just for deep frying. Asking a deep fry question on a bbq forum is not very easy when most are here for bbq.
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Old 02-24-2014, 11:38 AM   #3
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I don't know. Duckfat makes some pretty amazing fries though.
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Old 02-24-2014, 12:37 PM   #4
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Some things to consider...

Use russet potatoes - not all potatoes make great fries and some will never give you the desired texture.

There are several ways to make fries. The double cook method is especially nice because you can do the first cook and then cool down the fries. The second fry is fast and makes service go smoother.

Oil temp: yours is not hot enough imo for the second cook. 375 is more like it and this is why folk use peanut oil - it has a higher smoke point.

You could consider soaking cut fries in ice water and then drying before the first cook. This removes some starch that causes early browning.

Cook the fries until soft the first time BUT don't let them brown. Flash fry them at a higher temp for the second fry. This won't take very long....
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Old 02-24-2014, 03:32 PM   #5
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I got the best french fry at cooking them at 325 first and then cooking them for one minute at 375. I was going to switch to peanut oil until I tried that way. They made good crispy fries. Im sure peanut oil would be much better.
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Old 02-25-2014, 12:56 AM   #6
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Fry them twice like BW said, that is KEY....
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Old 03-24-2014, 04:09 PM   #7
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There is not 1major hamburg chain that uses peanut oil,
If any chain restaurant s use it I haven't seen it.
Look elsewhere for your problem it's not your oil.
Most restaurant s use a blend.
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Old 03-25-2014, 06:43 AM   #8
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Quote:
Originally Posted by MI Smoke View Post
There is not 1major hamburg chain that uses peanut oil,
If any chain restaurant s use it I haven't seen it.
Look elsewhere for your problem it's not your oil.
Most restaurant s use a blend.
Not burgers but Chic Fil'a used to and only stopped because of fears about allergies. It fries fine.

OP, keep your temps high around 375. Double frying works and for tutorial search Alton Brown's method.
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Old 03-25-2014, 07:03 AM   #9
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I have always doubled fried, my French Fries. The first fry is the important one, this is where you are actually cooking the potato. This is also the lower heat fry. I fry mine at 325 for about 5 to 6 minutes, or until they start to change to a yellowy, light golden color. Remove them from the oil, increase the oil temperature to 375-390 and place fries back into the oil for 1-2 minutes, until they turn golden brown. Remove salt immediately after removing from the oil.

Also, I use either canola, or vegetable oils, sometimes a mixture of the 2. You have to watch what oils you are using, because the flash points are different. If you are using a mixture of 2 or more make sure you do the math and find what the new flash point will be. If not you could be look at some very serious problems.
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Old 03-25-2014, 03:19 PM   #10
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What Max said plus put your sliced potatoes in some ice water to keep them cool and to remove some of the starch
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