Cook's Illustrated "Cold Oil" French Fries
- Ernie Diamond Apr 15, 2010 11:24 AM
I just read about Cook's Illustrated "cold oil" french fry method where the raw potatoes are added to room tempperature oil, brough to heat and fried for 20-25 minutes for a one-step, no fuss french fry.
Has anyone ever tried this? Thoughts?
I am glossing over the method somewhat, but not much. It is one of the shortest recipes I have seen in the magazine and I am eager to give it a try.
The original idea came from famed chef Joël Robuchon. I have tried this recipe and it is important not to stir. Its a great recipe if you only need a smaller amount of fries. In my family they didn't last long. Supposedly this causes less oil to be soaked up into the fry. Try it out.
There have been a few threads on this. It's great - I only ever make fries this way now. Uses less oil than traditional methods and the fries stay crisp.
Sounds similar to what my mom used to do: she'd cut up potatoes, throw them on a cookie sheet, add a generous quantity of oil and coat them thoroughly, toss them in the oven, and turn it to 450F. Turn once after 20-30 minutes, and you're done. They weren't quite like regular french fries, but they were absolutely delicious, and in some respects, I liked them considerably better. I make them at home whenever I have a craving and usually over regular fries. They're even good for poutine.