Comments on: The Burger Lab: Why Double Fry French Fries? http://www.goodeater.org/2010/01/15/the-burger-lab-why-double-fry-french-fries/ Professional Voices on Sustainable Food Sat, 31 Jul 2010 21:25:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Greg Vaughan http://www.goodeater.org/2010/01/15/the-burger-lab-why-double-fry-french-fries/comment-page-1/#comment-844 Greg Vaughan Tue, 13 Jul 2010 13:54:20 +0000 http://www.goodeater.org/?p=947#comment-844 Paul-- I think you wash off the outer starch so it doesn't oxidize or burn outright, leaving a discolored outer layer. Kenji-- How about a piece on smashed fried plantains, which are also double-fried? I think in that case part of the double fry is accessing the center of the thick plantain chunks, which don't get cooked the first time around. Paul–

I think you wash off the outer starch so it doesn’t oxidize or burn outright, leaving a discolored outer layer.

Kenji–

How about a piece on smashed fried plantains, which are also double-fried? I think in that case part of the double fry is accessing the center of the thick plantain chunks, which don’t get cooked the first time around.

]]> By: Brooks http://www.goodeater.org/2010/01/15/the-burger-lab-why-double-fry-french-fries/comment-page-1/#comment-190 Brooks Wed, 03 Mar 2010 06:46:26 +0000 http://www.goodeater.org/?p=947#comment-190 well, i think it depends on how thick the fries are cut. i recently did some more "shoestring size" and just tried frying them (starch rinsed and dried) and they turned out great! they seemed to take a while to reach golden though, but were definitely cooked through. maybe could have been more crispy..? also it seems like it would be hard to not have a mushy pile after par-fried once..? well, i think it depends on how thick the fries are cut. i recently did some more “shoestring size” and just tried frying them (starch rinsed and dried) and they turned out great! they seemed to take a while to reach golden though, but were definitely cooked through. maybe could have been more crispy..? also it seems like it would be hard to not have a mushy pile after par-fried once..?

]]> By: Paul http://www.goodeater.org/2010/01/15/the-burger-lab-why-double-fry-french-fries/comment-page-1/#comment-173 Paul Mon, 15 Feb 2010 18:27:01 +0000 http://www.goodeater.org/?p=947#comment-173 How about trying for the best oven fried fries, similar to the best oven fried wings? Could you use a similar technique? How about trying for the best oven fried fries, similar to the best oven fried wings? Could you use a similar technique?

]]> By: Paul http://www.goodeater.org/2010/01/15/the-burger-lab-why-double-fry-french-fries/comment-page-1/#comment-172 Paul Mon, 15 Feb 2010 18:23:09 +0000 http://www.goodeater.org/?p=947#comment-172 If the starch is what helps create the nice crust, what is the purpose of washing off the excess starch from the freshly cut fries at the beginning? what would happen if you fried the fries without washing them off first? more crispy crust? Also, why is it that the smaller, thinner, crispier fries are also the most tasty? is it because there is a greater ratio of crispy crust to soft tender insides? just some fodder for the next fry installment ;) If the starch is what helps create the nice crust, what is the purpose of washing off the excess starch from the freshly cut fries at the beginning? what would happen if you fried the fries without washing them off first? more crispy crust? Also, why is it that the smaller, thinner, crispier fries are also the most tasty? is it because there is a greater ratio of crispy crust to soft tender insides? just some fodder for the next fry installment ;)

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