Thrice Cooked Fries Recipe 445 Recipes

TRIPLE COOKED FRIES

Steps:

• Peel the potatoes
• Cut the sides and edges off the potato to square-ish and cut them into sticks. They should be about 2cm x 2cm x 6cm. About ¾ inch x ¾ inch x 2⅓ inch.
• Put in a bowl under running water to rinse off surface starch,
• Fill a pot of water and simmer the potatoes to the point where they almost fall apart. The water mustn't be at a rolling boil. It usually takes 20 to 30 minutes, depending on the potato.
• Carefully remove them from the water, place them on a wire rack and let them air dry for 15minutes.
• When they are dry, place the rack in the freezer for one hour to dry them further.
• Pour oil into a pot or a deep fryer and heat to 130°C/250°F.
• Fry the potatoes until they are a bit puffy and slightly colored. It takes from 5 to 10 minutes.
• Remove them from the oil and let them drip off on paper towels.
• Place on the wire rack and let them cool in the freezer for about one hour.
• If you want to save them for another day, you can keep them in the fridge for three days, or you can place them in a zip lock bag and freeze them, and they are good for three months.
• Heat the oil to 190°C/375°F. Fry the potatoes until they are golden and super crunchy. It can take up to about 4-10 minutes.
• Season with salt and serve immediately.

TWICE-COOKED FRENCH FRIES

Steps:

• Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
• Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 350°F. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.

TRIPLE-COOKED FRIES

Steps:

• Cut the potatoes into strips approximately 1/2 to 3/4 inch wide and 1/2 inch thick. As you cut them, submerge them in a bowl filled with cold water to prevent oxidizing (turning color).
• Fill a stockpot with cold water, add a little salt, and bring to a boil over medium-high heat. Lift the potatoes from the cold water with a slotted spoon and cook in the boiling water until fork-tender, 10 to 12 minutes. Lift the potatoes from the water and spread out on a paper towel-lined baking sheet. Pat the potatoes dry, replace the original layer of paper towels with dry paper towels, and refrigerate for at least 15 minutes.
• Meanwhile, in a deep, heavy pot or deep-fat fryer, bring the fat to a temperature of 275°F over medium-high heat.
• Working in batches, fry the chilled potatoes for 3 to 5 minutes before lifting them from the hot oil with a slotted metal spoon and spreading on the baking sheet (no paper towels this time!). Let the oil regain its heat between batches. Chill the potatoes again for about 15 minutes.
• While the potatoes chill, raise the heat under the fat or adjust the thermostat on the fryer and heat the fat to 375°F.
• Fry the chilled potatoes again until golden brown and crispy, 4 to 5 minutes, working in batches and letting the fat regain its heat between each one. Use tongs or extra-long chopsticks to break the potatoes apart, if necessary, and turn them in the fat so that they brown evenly.
• With a slotted spoon, transfer the fries to a shallow bowl. Add the parsley and toss to mix. Season with salt and serve warm.

THRICE-COOKED FRIES RECIPE - (4.4/5)

Steps:

• Cut the potatoes into 1/3-inch-thick steak fries and transfer to a bowl of cold water. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel-lined rack to cool. Refrigerate until chilled, about 1 hour. In a large, deep skillet, heat 2 inches of oil to 250°F. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool. When all of the potatoes have been fried once, heat the oil to 350°F. Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch. Drain the fries on a paper towel-lined baking sheet, sprinkle with salt and serve.

THRICE-COOKED

Steps:

• Brown a slab of bacon on all sides; remove with a slotted spoon. Add chopped onion, carrot and celery, and cook until onion is soft. Add red wine, and boil out a bit; add stock and bacon; cover and simmer until very tender. Remove the bacon, pat dry and sear it in a skillet or on the grill. Slice and serve with reduced braising liquid. Garnish: Thyme or parsley.