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MacKenzie

Pressure Cooked Fries

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While we are on the pressure cooker kick I tried it to get a better fries.

I took 1 Russet potato and sliced it for fries. PC for 2 mins. on level 1 and did the normal release. Divided the potatoes in half after they cooled. Put half in the freezer, deep fried the other half at 375F.

Here they are in the PC.

Potatoes in PC.jpg

After deep frying, crispy and tasty-

Pressure Cooker Fries.jpg

That was yesterday, today I deep fried the frozen ones. Huge drop in temp, added too many fries for the amount of oil so not a good test of the method. Crispy but the inside was no as good as yesterday's fries but they may be due to the huge drop in oil temp. Still good though and crispy outside.

This method is very easy and I suspect it will be the one I'm going to use. I will be doing this procedure again  and when I do the frozen batch I'll try to  keep the oil temp. up and see if freezing improves the fries over the non frozen ones.

Hot Chicken Sandwich.jpg

Either way I thought the fries were better than the 2  fry/freeze method and a lot faster and easier. 

 

Edited by MacKenzie
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I did another run on the pressure cooker fries.

The results were just like the last batch, tender crispy fries. 

Recipe Using Russet Potatoes:

Cut the fries. Soak in cold water to remove some of the starch.

Pressure cook for 2 mins, level 1, normal release.

Set them on a rack to cool and dry.

Deep fry at 375F until golden.

Blot off the fat and sprinkle with salt.

I have leftover pc cooked potatoes so I will freeze and save for later.

Fish and Chips.jpg

A little closer so you can see the fries.

PC Fries.jpg

Tony, I hope you have a chance to try these. Your pc time might be different but the principle should be the same.

 

 

 

Edited by MacKenzie
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