Chips Or Freedom Fries Cheats Method Recipes

EASIER FRENCH FRIES - COLD OIL METHOD (COOK'S ILLUSTRATED)

Steps:

• Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes.
• Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
• Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.

GREATEST CHIPS (FRENCH FRIES) ON EARTH

Steps:

• Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).
• I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.
• Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones.
• Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).
• Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).
• Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.

CHIPS OR FREEDOM FRIES CHEATS METHOD

Steps:

• peel your spuds and chop them into half inch size.
• run them under the cold tap in a colander to wash the starch off.
• place your spuds in the microwave and blast them till they're soft.
• tip them onto a clean teatowel and dry them as beast you can.
• submerge them into pre-heated peanut oil (you can add a glug of pungent extra virgin if you like for the lovely taste and smell) at about 180 degrees celsius.
• cook till golden and floating as such.
• turn out onto kitchen roll and remove excess oil.
• turn into a warmed serving dish and dust with white pepper lots of sea salt and a good ol' splash of vinegar THE PERFECT CHIP.