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Blumenthal-like Fries (Best Fries/Chips/Frites)

s
sillewater Jan 18, 2013 11:15 PM

Anyone know if there is anything similar to these in Vancouver. I haven't had anything close to the description.

The best fries I've had though is at Costco.

  1. fmed Feb 8, 2013 12:10 PM

    Sitting at Hawksworth having a burger now and thought I'd post a pic of the fries.

     
    1. f
      farman Jan 21, 2013 10:11 AM

      The How to Cook Like Heston TVseries (Series 1, Episode 6) has a segment on his fries. That entire series is totally awesome and well worth checking out if you haven't seen it.

      1. fmed Jan 20, 2013 06:36 PM

        BTW - here is a technique from the Modernist Cuisine team - a 40kHz ultrasonic bath followed by starch infusion: http://modernistcuisine.com/recipes/s...

        4 Replies
        1. re: fmed
          s
          sillewater Jan 20, 2013 06:50 PM

          Cool, I haven't gotten to that part of the book yet. I have a ultrasonic machine but too bad I don't cook.

          1. re: sillewater
            fmed Jan 20, 2013 11:33 PM

            I don't think this method is in the book.

            Well we were just at Pourhouse tonight and I was not able to order the pont-neuf style fries - only generic (and quite mediocre) frites. Maybe it is off the menu permanently or temporarily because it is Dine Out? (I forgot DOV was happening actually). Anyway- that's my report.

             
            1. re: fmed
              s
              sillewater Jan 21, 2013 10:16 PM

              Volume 3 pg 325.

              Guess I won't be stopping by Pourhouse.

              1. re: sillewater
                fmed Jan 21, 2013 10:43 PM

                I stand corrected.

        2. fmed Jan 19, 2013 05:27 PM

          Iirc he boils the potatoes in water, dries them, then fries them in oil. I don't know any place here that does it this way.

          I like the fries at stackhouse, personally. and the pont-neuf style fries at pourhouse and the lounge at hawksworth.

          7 Replies
          1. re: fmed
            grayelf Jan 19, 2013 09:45 PM

            That sounds interesting.

            Your love for that fry style is one of the few areas we don't agree on, fmed! I did not love the fries at Hawksworth so prolly wouldn't like the Pourhouse ones. Haven't tried Stackhouse yet as I've kind of given up on burgers in Van. Too spoiled by being able to get them done to order in SF and Portland...

            1. re: grayelf
              fmed Jan 20, 2013 07:49 AM

              I think you might like the fries at Stackhouse, no? Isn't that style more your preference?

              1. re: fmed
                grayelf Jan 20, 2013 09:21 AM

                Maybe I'll go and just get the fries at Stackhouse :-). Did that the other week at Moderne when my optometrist was 1 hour (!) behind sked. Fries were perfection, and I finally tried the Creamsicle shake there which was delightful, a bit tangy.

                 
            2. re: fmed
              peter.v Jan 20, 2013 03:09 AM

              I would be very surprised if anywhere in town had a similar process to Blumenthal. Just checked my copy of In Search of Total Perfection and he boils the chips (cut to about 1.5 cm thick) to the point where th ey nearly fall apart, then cools them in a fridge and then twice fries them in peanut oil at two different temperatures.

              The Pourhouse might be somewhat similar to this.

              1. re: peter.v
                fmed Jan 20, 2013 07:48 AM

                Agree Peter. I can only imagine what the Heston fries would be like not having had them. The ones at Pourhouse and Hawksworth are fluffy (almost like mashed potatoes) inside and crispy with a thin fried skin on the outside. That is how imagine Hestonfries to be. ( I have to add that I haven't been to Pouhouse in quite a while so I don't know if they still do it in this pont-neuf style. I was at Hawksworth fairly recently and they still serve it that way.)

                PS
                IIRC, the frozen fries at Costco are processed to have a starch slurry frozen onto the fries. This turns into a crunchy crust when deep fried. I think it goes through a brining process prior to this as well which seasons them throughout and changes the texture to soft and a bit mealy.

              2. re: fmed
                s
                sillewater Jan 20, 2013 06:00 PM

                The fries at stackhouse are good, next stop: pourhouse and hawksworth.

                1. re: fmed
                  k
                  kati3 Jan 20, 2013 11:29 PM

                  I second the pourhouse fries.

                2. grayelf Jan 19, 2013 04:47 PM

                  Don't know about the Blumenthal angle, but the most consistently toothsome fries I've had in Vancouver are from Moderne Burger.

                  I also have a soft spot for the "shaked" fries with butter from the Japadog store on Robson but they are not like other fries.

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