Originally posted by Frankman
Originally posted by Rusty246
I've tried duplicating them at home, even "twice" frying I have no luck only soggy fries.
Rusty, I have had great success with twice frying. Of course I haven't done it for years. The technique was from an old David Rosengarten show on fish and chips.
Boy did I get lucky!
It's the same procedure.
Be dilligent with the procedure. Wait for the pan to get to the proper temps and dont overcrowd your pan. I think that is why you are getting soggy fries.
Alton Brown also has a demo on YouTube.
It's in 2 parts:
Frankman, I think you got the steps reversed.
This is the Hollywood Fries directions:
Soak in cold water; wash off starch.
Par-fry @ 325º for 5 minutes.
Drain; place in container to steam for one hour.
Finish-fry @ 370º for 3-1/2 minutes.
(I think this was for 1/4" fries)
Anthony Bourdain method:
Cut potatoes into 1/2" strips, drop into ice water. Leave in water 30 minutes to overnight; rinse starch off in cold water.
Blanch for 6-8 minutes @280º, until they are soft and semi-translucent white. Let rest for at least 15 minutes.
Fry @ 375º for 2-3 minutes, until they are crispy and golden brown.
Immediately drop the fries into a large bowwl lined with a clean, dry towel. Add salt to taste, and whip out the towel. Toss, and serve while hot.