How to drain oil from fried foods? What's that like?I got a small fryer, and have successfully filtered and reused the same oil for a while now. Double fry is the secret. Place an even layer of fries into the hot oil. Initially I bought a big frying cooker which includes frying nettles, but just after pouring the oil, I realized that this thing would be a cooking oil hog. This will get you super crispy, golden french fries. Remove from oil, transfer to a paper towel to drain. coarse salt (I used sea salt.) Cut your potatoes into even slices or use a vegetable chopper. For my air fryer French fries, I use Yukon gold potatoes because I like the flavor; however, Russet potatoes are most commonly used for fries. on Step 5. Our fries were good enough to be rated best in the city for something like 10 years in a row by the readers of our local entertainment magazine. on Introduction. Transfer the fries to a bowl. Should I update? Remove the french fries with the help of a slotted spoon. COPYRIGHT © 2015-2020 BY French Fries Machine Manufacturer. Consequently, the outside will be crispy and the inside soft and moist. Turn the fries a few times while frying. Fill a large bowl halfway with cold water. Cook The Homemade French Fries A SECOND Time! Some methods even involve frying them twice! Or fatter if you like "steak fries." Season them to your taste - salt & pepper? If it looks like it might, pull a few potatoes out quickly, using a slotted spoon or tongs, until the oil subsides. Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepper. …, About: Check out my etsy shop too! Deep-fried food deoiler utilizes the working principle of centrifugal force to de-oil the food after frying and forming. The starch on the outside edges of the cut potatoes may wash away, but significant starch or nutrients are not likely to be changed. Tips for Crispy French Fries: Use scrubbed and peeled russet potatoes for your fries. Reply Heat the oil back to 350 degrees., Transfer the potatoes to the hot oil and fry again, stirring frequently, until you like the way they look, 1-5 minutes. Slice scrubbed potatoes into one-quarter inch French fries. You may want to experiment with the first fry. If you want removing oil in high speed, fried food deoiling machine is your better choice. 11 years ago I like em skinny and crisp! Next, heat the oil to 300°F in a pot and fry them for four to five minutes. It’s better to cook the potatoes in small batches. Heat oil to 400F (200C). I would be very interested to know the results of using a deep fryer. Nothing like comfort food to start the weekend right. Set aside. Place the fries in a large bowl. Just before serving time, place potatoes and onions into oil heated to 375 °F for 3 to 5 minutes, or until brown. Not only is it more crisp and non-greasy, it is also good for health. on Step 5. After three minutes, place the fries on the sheet pan – this time placing a paper towel on the pan to drain any excess oil. Electronically controlled safety devices are provided to ensure safe operation. After the deoiled food has a low oil content, a long shelf life and a more pure taste, it is an indispensable ideal equipment for the production of fried foods. And what is better 30mins or 2 days soak? Transfer to paper towels again and sprinkle with seasoning to taste. Easy fast french fries made from scratch! On the second fry I went about five minutes than after straining & patting off as much oil as possible I seasoned with parsley, salt, & pepper. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Remove chips and drain on paper towels once again. But I agree, it's kind of an unecessary accessory. These are the best fries you will ever have. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as the oil will bubble up and could splatter when the fries are added. After they were done here, we'd take them up to our big ol' sinks and rinse them off for a good 5 minutes. Increase the temperature of the oil to 375 degrees. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Have a baking sheet ready. I have a deep fryer now! 11 years ago Cayenne and chili powder. Here is some more info:Potatoes and Ice WaterMany recipes for French Fries (as well as other potato recipes) recommend soaking the potatoes in cold water for thirty minutes. Rinse cut potatoes in a large bowl with lots of cold running water and cover with water by and ice. But again, don’t do that with frozen french fries! Perfect. When ready to serve the French fries, reheat the oil to 350oF (175 C). Using a sharp knife or mandoline, slice the potatoes into thin fries (about 1/3"-1/2" thick). (From:, 10 years ago Grated parmesan. Drain on paper towels when done. To get the perfect “soft in the middle and crispy on the surface” french fries, soak the potato sticks in cold water for at least an hour first. No matter how you trick out these chips, they're guaranteed delicious. …) Love them ! The bad news is that most people fry their French fries in lots of oil to get them crispy. Drain them on a cooling rack set over a baking sheet or on layers of clean paper towels. Drizzle the fries with olive oil and add seasonings, then spread them in a single layer on a large baking sheet. Let the fries boil in the oil 5 minutes longer and stir them again. If you have a candy thermometer (recommended), heat until the thermometer registers 325oF (165 C). This series of deoiling machines occupy a small area, low energy consumption, easy to control, saving time and effort, fast and uniform mixing effect, convenient feeding, workers directly on the ground to feed; 2. There may be some slight change in the moisture content of the potato, however.It is more likely that the inside of the chilled potato takes longer to cook. Lightly salt. This must be emphasized. I wonder who took it fom whom though, Thanks! Pending # of potatoes & size of pan you will separate the fries into 2-3 smaller batches to put in the oil separately. The best oil for frying is peanut oil or vegetable oil. Reply Cut potatoes into 1/4" fry shapes. Cook for 3-4 additional minutes, until crispy and hot! In a large pan (or an electric deep fryer), heat oil over medium-low heat. Remove from oil, drain, and cool to room temperature. Drain the potatoes, then use a kitchen towel to pat them very dry. I also brushed up on my how to put out frying oil fires … better safe than sorry! Set them on a microwave-safe plate and heat for 20 seconds at a time until you’ve achieved your desired outcome. I used to work in a restaurant which made around 800lbs (weight of the potatoes, not the finished product) of everyday by almost exactly this recipe. After a long week tonight’s menu was a treat … home made french fries. 3. So so very yummy.p.s. Enjoy! To do this, start by lightly drizzling a thin layer of oil on top and ensuring the fries have been lightly coated. When oil reaches 320 degrees, submerge the potatoes in the oil. Let sit until completely cool—at … You need to use organic expeller-pressed coconut oil. How to drain oil from fried foods? Why Need Blanching Potatoes for French Fries Production? You can refrigerate them again until you're ready to use them, or at the very least let them stand at room temperature for 15 minutes. This is the moment when the oil could overflow. Use a slotted spoon to remove the fries from the skillet, then drain them on a plate lined with paper towels. Serve with ketchup and mayonnaise. Argh I leaked one of the super secret key of the immersion thing which was a result of 20+ cooking sessions! Last comment was 5 years ago. Even in the last step, you can see the starch foaming in the water! Where have I been? If you plan to keep the skins on (why wouldn't you! The materials that are in contact with the raw materials are made of stainless steel, easy to clean, and avoid corrosion; 4. 11 years ago 5 years ago I like em almost burnt, so I left them in pretty long. :) (FYI having a wet, but not dripping, kitchen towel at hand to cover the frying pan should a fire start is the best recommendation I found online.) Place the sheet pan in the oven to keep the fries hot while the second batch is cooked. This recipe was tested both ways (with and without soaking the cut potatoes in ice water) and the soaked potatoes were lighter and fluffier on the inside and crispier on the outside. Then, after removing from the oil, crank up the heat to 375° and fry again for about 4 minutes. Notes: Best potatoes for French fries: do not use waxy potatoes, use starchy potatoes only. Remove the fries from the oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to the paper-lined pans to drain. on Introduction. Cost of Potato Washing and Peeling Machine Price, Automatic Equipments for French Fries Business Ideas. on Step 5. bgmiller:  about the starch, if you try this out, you'll actually see it happening. I used a large pot for the frying to make sure nothing popped out while the oil was hot. 10 years ago Coconut oil is a traditional fat that is really good for you. The deoiler is one of the indispensable equipments for deep-frying fried foods. I need to update these photos, for real. Frying icy potatoes makes them crisper, but I have never been patient enough to wait 2 days to find out! Let them cool and pat dry excess moisture. 6 years ago Once oil is at temperature again, carefully add the fries for a second cooking (this is what gives them a crispy texture on the outside). I originally soaked the fries about a week and a half ago so they were nice and ready. Reply Then, drain the potato sticks and allow them to dry off completely. Fresh garlic. Aside from the soak/cut/soak/rinse method we used, the only major difference was that we only used suet (beef fat) for frying, and the old guys who had been running the place since they were teenagers insisted that the fries be cool before they were fried a second time. Heat up oil in deep pan to 300 degrees. Fry, stirring occasionally, until potatoes are soft and limp, about 10 minutes. Hmmmm, can't wait to try it! Lift the fries out of the oil using a slotted spoon or spider. on Introduction. Serve immediately. Cut onions into 1/2 inch wedges. Use a thermometer to keep an eye on your oil … about 2 inches of cooking oil in an appropriate pot for making French fries (I used peanut oil.) Peel and rinse the potatoes. Potatoes - 1 per person is more than enough! Dab any excess oil and place the fries on top of a strong, microwaveable paper towel. 9. You cook once at a relatively low temperature (about 325°) to get them soft but not brown (about 3 minutes). They should not change color. 8 years ago The thinner these are, the crispier they will be. Why not, maybe another instructable page would be good. Fry the potatoes again … Fry till they turn crisp and golden brown in colour from all the sides. 8. We'd soak the potatoes whole for an hour or so and then slice them into fries and put them in new water where they'd rest for about 3 hours in a cool cellar. The ice makes the sliced potatoes colder faster. When fried in this coconut oil, French fries are healthy and filled with nutrients. 80% of the chips on your first fry isn't dry enough. on Step 5, Soaking them in water also helps removes some of the starch which also helps them crisp better (Supposedly). 4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Automatically separate the oil by shaking and set the shaking time at regular time; 3. Put the saucepan on the burner and turn the heat to "high". Remember to turn off the heat under the oil during this time. What Type of Potatoes Are Best for French Fries? Season with salt and pepper. on Introduction, Reply This recipe looks great,thank you! Drain french fries and pat them to dry. Using a slotted spoon or sieve, carefully remove fries from the oil and set aside to drain on paper towels. 11 years ago That's how my grand mother cooked them and I can tell you for sure that it's not a trick from bad memory as this was the only thing that she cooked right (she was such a terrible cook ! For the first fry, the objective is to blanch the potatoes. (Also delicious) Having said that, there's a trick — not just any l will do. 1. :), 5 years ago When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. Are French fries cooked in this coconut oil actually healthy? In a zip lock bag, place the cool, drained, half-cooked fries and let them stay in the freezer for … Drain ice water from cut fries and wrap potatos in a clean tea towel and thoroughly pat dry. The rationale is that some of the starch is leached away and helps the texture of the potato, but this simply doesn't make any sense. If you want removing oil in high speed. Don’t add too many sliced potatoes into the oil all at once. Banana Chips Slicer Machine Sold To Malaysia, Electric Chin Chin Milling and Cutting Machine to USA. special thanks to my lovely assistant who took over 200 pictures for this instructable. Just a bit of heart healthy olive oil is added to these French fries for flavor, saving a ton of calories. The fries are done when they are golden brown and float to … Before I went to culinary school, I thought the procedure for making French fries went something like this: soak potatoes in water, pat dry, throw into sizzling hot oil, drain, eat. When the oil is at temperature, increase the heat to high. Now I understand that french fries is a super secret recipe with lots of technique and parameters to achieve crispiness with burnt-taste-free. Via Frying on the Stove Spicy mustard. Fry for 5-6 minutes, or until lightly browned. Fry each batch for around 3 minutes. It is suitable for fried foods, puffed foods and nut snack foods, such as casseroles, scallops, peanuts, beans, and pine nuts. Where have *I* been?? Add the amount of olive oil needed to cover your potatoes and heat to 325° F. You can use extra virgin olive oil, or to save on cost, you can use refined olive oil or a combination. Water isn't good when frying things as it will splatter. Here will introduce some features of centrifugal deoiling machine: 1. Fry the potatoes again, in batches, until golden brown, about 7-8 minutes. Refrigerate at least 30 minutes. Share it with us! on Introduction. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. People line up around the block, killing off their whole lunch hours to get at these things, even in the dead of winter! ), scrub the potatoes well. Drain the water and place them on a kitchen towel. The answer is yes! This helps keep them from sticking together. When removing the french fries from the oil, a frying spatula helps to drain the fries from the oil prior to placing them on the plate. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. What does the soaking/refrigerate in ice-water do? Frying nettles? Argh! Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight). Drain the potatoes well, pat them dry, and carefully drop a third of them into the hot oil. Fry, stirring occasionally, until potatoes are soft and limp, about 10 minutes. Drain ice water from cut fries and wrap potatos in a clean tea towel and thoroughly pat dry. Transfer to a flattened brown paper bag that has been lined with paper towels, and let cool for a few … The throw-away oil can be reused, greatly reducing the waste of cooking oil and improving profit and reducing the cost. So I went back to the frying pan, and my results suggests that you don't need full immersion to achieve optimum crispiness. Curry? Add the well-drained fries in batches. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Let rest for 10 - 20 minutes or so. Seasonings - I just used salt, but this is where you can get creative. Soak the potatoes in very hot tap water for 10-15 minutes. Bake the fries at … It heavily influences the final result. Lift the potatoes out of the oil and let the rest of it drain. Good job, schoochmaroo! The recipe works great! Did you make this project? on Step 1, Peanut oil is the best.