Cold-Oil French Fries
Has anyone tried to make cold-oil french fries? If so, did you do the low-temperature method espoused by the NYT, or the hot-as-hades version recommended by ATK? I believe the first discovery was made by Joel Rubuchon.
Pardon if this has been discussed before...I searched & did not find it....
Any tips would be appreciated...
I prefer doing it with a low flame but it takes a long time. I can cut fries from 3 to 4 large Yukon gold potatoes and place them in a 12 inch saute pan after rinsing with cold water (pat dried first). They are never in a single layer and don't need to be ultra thin, but they do need to be completely submerged. I leave them uncovered and alone for about 45 minutes to an hour and when they start to firm up a bit I give them a stir and raise the temperature. It usually takes about 30 minutes more to crisp up from there.
I found that using ATK's method with the higher flame the potatoes were browning much quicker than they were crisping, but if you need them done quicker it's probably the way to go.