Aussie Ora Posted July 26, 2016 Report Share Posted July 26, 2016 I used to pan fry my chips before I got my airfryer it's great to destarch the potatoes and let them dry out in the fridge with a sprinkle of salt for a day give them a wipe coat with a thin layer of duck fat and bang the best tasting crunchy chips ever Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
tony b Posted July 26, 2016 Author Report Share Posted July 26, 2016 On 7/25/2016 at 3:34 PM, MacKenzie said: I think if we SV we should put some baking soda in the bag and that will rough up the surface area and may produce crisper chips. Here we go again. Yes, indeed. Hopefully with a better outcome than the funky mashed potatoes with the malted barley flour. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2016 Report Share Posted July 26, 2016 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 28, 2016 Report Share Posted July 28, 2016 (edited) I was desperate for something to eat this evening so made some fries. I need to do another batch because I think I had too many fries in the pan for the amount of oil. They were not crispy but the centers were very creamy and they were tasty. Now if I can just get the outside crispy they will be perfect. I'm using dstr8's cold start method. Edited July 28, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 28, 2016 Report Share Posted July 28, 2016 5 hours ago, MacKenzie said: I was desperate for something to eat this evening so made some fries. I need to do another batch because I think I had too many fries in the pan for the amount of oil. They were not crispy but the centers were very creamy and they were tasty. Now if I can just get the outside crispy they will be perfect. I'm using dstr8's cold start method. Hard to beat plate of fries. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 28, 2016 Report Share Posted July 28, 2016 I see I forgot one step, I didn't soak them in ice water. Oh boy, I get to try them again today. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 28, 2016 Report Share Posted July 28, 2016 (edited) MacKenzie: CI stated rigid crisp fries (think pommes frites) are possible with this method by allowing more fry time. My fries were a little darker than your's and although they weren't stiff like traditional pommes frites they were maybe more so than what you described. So maybe longer fry time... But like you commented, the interior texture was creamy and overall the fries are my favorite. But like all things BBQ one person's ceiling is another's floor... Edited July 28, 2016 by dstr8 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 28, 2016 Report Share Posted July 28, 2016 Those fries certainly look good enough for this Sooner to gobble up in a big hurry! @MacKenzie - I'd eat your toss outs any day of the week! Kudos! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 28, 2016 Report Share Posted July 28, 2016 Thanks, CC. A little more practice and see what happens. As I said they tasted great with the creamy centres and if they were more crispy they would be perfect. A big tip of the hat to dstr for posting this method. Sure is easy and can be done at the last minute and on top of that they taste great. 2 Quote Link to comment Share on other sites More sharing options...
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