French fries: Difference between revisions
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imported>Hayford Peirce (added image of french fries cooking) |
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==Cooking== | ==Cooking== | ||
[[Image: | [[Image:French_fries_cooking.jpg|thumb|212px|French fries cooking in the Joël Robuchon method]] | ||
[[Image:fries_draining.jpg|thumb|right|212px|French fries draining after cooking]] | [[Image:fries_draining.jpg|thumb|right|212px|French fries draining after cooking]] | ||
Most cooks who prepare french fries at home from non-frozen potatoes that they have cut themselves cook them during a single emersion in a generous amount of oil pre-heated to a temperature around 375°F (190°C) until they are golden and slightly crisp. Many restaurants, however, especially those known for their excellent french fries, cook them in two batches: the first at a temperature that varies from chef to chef but that is generally around 350°F (177°C), until the fries are nearly cooked but still limp and pale; the second, after the first batch has been removed from the oil and allowed to cool, at a higher temperature, generally around 375°F (190°C), until they are golden and crisp, which normally takes less than a minute. A third method, invented by the celebrated French chef [[Joël Robuchon]] for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then to cook them over high heat until golden, stirring occasionally. | Most cooks who prepare french fries at home from non-frozen potatoes that they have cut themselves cook them during a single emersion in a generous amount of oil pre-heated to a temperature around 375°F (190°C) until they are golden and slightly crisp. Many restaurants, however, especially those known for their excellent french fries, cook them in two batches: the first at a temperature that varies from chef to chef but that is generally around 350°F (177°C), until the fries are nearly cooked but still limp and pale; the second, after the first batch has been removed from the oil and allowed to cool, at a higher temperature, generally around 375°F (190°C), until they are golden and crisp, which normally takes less than a minute. A third method, invented by the celebrated French chef [[Joël Robuchon]] for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then to cook them over high heat until golden, stirring occasionally. | ||
Revision as of 22:21, 13 June 2007
French fries, or french-fried potatoes, or simply fries, are generally thin sticks of potato that have been deep-fried. They are usually known as chips in the United Kingdom, Ireland, and the Commonwealth, (excluding Canada).
Cooking
Most cooks who prepare french fries at home from non-frozen potatoes that they have cut themselves cook them during a single emersion in a generous amount of oil pre-heated to a temperature around 375°F (190°C) until they are golden and slightly crisp. Many restaurants, however, especially those known for their excellent french fries, cook them in two batches: the first at a temperature that varies from chef to chef but that is generally around 350°F (177°C), until the fries are nearly cooked but still limp and pale; the second, after the first batch has been removed from the oil and allowed to cool, at a higher temperature, generally around 375°F (190°C), until they are golden and crisp, which normally takes less than a minute. A third method, invented by the celebrated French chef Joël Robuchon for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then to cook them over high heat until golden, stirring occasionally.