I know french fries are done to 170-180 in the first stage of cooking and then finished at 360-370. Could I use my sous vide to do the initial stange of cooking? It seems I could create the perfect fluffy interior this way, with a quick finish in a fryer at 365, but I wonder if the potato will hold up the same as if fried at 170-180
Any thoughts? Tried this? I will probably try it out before too long, but wanted to see if anyone has covered this ground before.
Have a look at either the Serious Eats or Chef Steps websites. I feel they may have done testing on this but can’t remember for sure.
Thanks, I just looked at the Chef Steps site in this regard. Wow! I didn’t realize it took so much to make fries. Really? They must be the very best ever.
Maybe I’ll just do my own experimenting. And that way I get to eat the results, too.
The best thing about food experiments is testing the outcomes.
I would have thought that this depends entirely on the outcome…
Yeah. Sorta. But a fail is usually pretty obvious.
Why would you bother doing fries in Sous Vide.? Wow!!!
It’s a popular method to double and even triple cook potato fries. This allows for a crunchier outside and a more mashed potato like interior. Usually, it’s just simmered in water, but using an immersion circulator would be every bit as effective
I would have considered doing this to prepare them ahead of time and avoid the oxidation of the potatoes, if it had occured to me…
Probably a valid question and one I hadn’t considered. It could have been an effort to get some prep out of the way before a large meal.
I really like this forum for all the possibilities it opens.
Thanks to all for your questions and answers.
Hello, to make good french fries, it is necessary to cook the potatoes first at 160 ° C (320 ° F) with the fat to fry until they come back to the surface. Then, re-dip a second time at 190 ° C (374 ° F) and let them brown for a few minutes. You will have good mellow chips inside and crispy on the outside. Choose a frying oil and floury potatoes. No questions about cooking French fries under vacuum … I’m writing from Belgium where we are the French fries specialists. :-)) Bye bye
The first dip is to set the starch in the potato. There is no reason why this has to be done by frying. Par cooking by any method would be equally valid.
All this to prepare french fries? I buy frozen unseasoned fries or tots or waffled, put a couple of handfuls in my Air Fryer for 8 minutes at 400 degrees. Voila! Crispy on the outside, tender on the inside. Unseasoned is just my preference, seasoned ones probably work as well.
Not everyone is happy with pre-packaged foodstuffs and many like to know the true ingredients of their food.
Of course, your pre-packaged fries have been through a similar process to the ones being discussed here.
You would need to get the timing right for fear of them breaking up. I just simmer them in water for 6-7 mins, let them dry and cool, 6 mins at 130c, in the fridge to cool then 190c for 2 mins until they brown.
Dur try this with your air fryer rather using those frozen fries.
Take fresh scrubbed potatoes small ones skins on. Cut them with a crinkle cut knife about 3/8 of an inch thick disks. Soak the in a 2% brine 30mins drain (Don’t rince your potatoes now there’s salted) and lightly spray veg. oil on them Toss in a bowl to coat them. Place on racks set temperature for 370°F for 15 mins. Open the door let the steam out for 5 minutes Air fryer again for 370°F for 15 mins. Or to Golden Brown. Don’t forget the flip them over and rotate your racks as you would normally.
from Chef Blake