Quote:
Originally Posted by Mr.Fakename
One of my Xmas gifts was a book by Ferrandi, staple of French gastronomie.
While checking recipes, something unusual caught my eye: they make fries by blanching potatoes in water.
The way I normally proceed is by cooking the fries in two oil baths, one "low temperature" at 140°C (284°F) and one at 180°C (356°F).
So I tried that new water method, and that was amazing. 10/10 would do again.
- cut the potatoes in 1-1.5 cm (0.4-0.6 inch) wide fries
- put them in cold water and set to a boil
- get rid of floating impurities
- dry fries on paper towel
- cook in 180°C oil until golden brown
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How long do they stay in the the water: 1) until it comes to a boil, 2) as long as it takes to skim the impurities, or 3) is it a timed thing?
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