MacKenzie Posted November 12, 2015 Author Report Share Posted November 12, 2015 Another poutine for lunch. I have pretty much settled on the fries I like. I would not have thought that I'd like thick fries but I really do like these a lot. I interior is nice and fluffy and has a great taste which I'm sure is due to the SVing in the glucose solution. This is the method I used for this batch of fries. Crispy Thick French Fries 2015 Slice potatoes ½ inch thick. Rinse in cold water until water runs clear. Weight fries and add an equal amount of Glucose Solution to an SV bag. SV for 32 mins, fries should be in a single layer and when cooked they should have rough edges and they will be fragile. Handle carefully. Shock in cold water. Drain and blot dry. Place in dehydrator for 1 hour, heat about 90F setting. Check after half an hour to see if they are dry. This is important. Expect the potato chips will shrink. 2 Fry Fry Method After drying fry the fries at 266F for 8 mins, stirring and checking the temp. Blot dry and cool. Once they are cooled freeze for at least an hour, this is important, the ice crystals will break open the cells and release the liquid. They can be kept frozen for use later. After they are frozen carefully vacuum seal to prolong their life. Be careful not to squash them in the vacuum sealer. Heat oil to 374F and fry for about 2-3 mins until desired colour is reached. Blot oil off and salt the fries. Recipe is very largely from chefsteps.com Glucose solution:1 000g water2.5g baking soda1.5g salt10g glucose or 2.5g sugar Quote Link to comment Share on other sites More sharing options...
bryan Posted November 13, 2015 Report Share Posted November 13, 2015 Great research. Such a motivated cook. So glad you are here. Quote Link to comment Share on other sites More sharing options...
