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Does anyone have a really good home deep fry?
- Thread starter pat-in-to
- Start date
Other Techniques
I too have had little luck with commercial fryers. I don't fry foods enough nor is my kitchen large enough to get a restaurant quality fryer.
I have discovered that nothing works for frying foods other than a large heavy metal pot (I use a huge old soup pot) good quality oil and a good quality thermometer. Even though I have moved on to a high quality Calphalon set of pots and pans I keep this one and use it just for frying (ironically, I got horrid results using the Calphalon for frying!)
When making fries I use russet potatoes (new potatoes do not fry well); baking potatoes work well. I soak them in cold water for 30 minutes or more to draw out the excess starch. I then blanch them in oil (at least 325 degrees) for 1 - 2 minutes. I take the blanched fries out with a slotted spoon and let them cool (these can be prepared well in advance). Just before I want to serve them I fry them up in 350 degree oil until golden brown. People rave about my fries! (a sad thing to be known for perhaps smileys/smile.gif
Eons ago I used to work at a local restaurant (Swiss Chalet) well known for their fresh cut fries. I learned my technique there and it has served me well.
I too have had little luck with commercial fryers. I don't fry foods enough nor is my kitchen large enough to get a restaurant quality fryer.
I have discovered that nothing works for frying foods other than a large heavy metal pot (I use a huge old soup pot) good quality oil and a good quality thermometer. Even though I have moved on to a high quality Calphalon set of pots and pans I keep this one and use it just for frying (ironically, I got horrid results using the Calphalon for frying!)
When making fries I use russet potatoes (new potatoes do not fry well); baking potatoes work well. I soak them in cold water for 30 minutes or more to draw out the excess starch. I then blanch them in oil (at least 325 degrees) for 1 - 2 minutes. I take the blanched fries out with a slotted spoon and let them cool (these can be prepared well in advance). Just before I want to serve them I fry them up in 350 degree oil until golden brown. People rave about my fries! (a sad thing to be known for perhaps smileys/smile.gif
Eons ago I used to work at a local restaurant (Swiss Chalet) well known for their fresh cut fries. I learned my technique there and it has served me well.
richard-in-cincy
Well-known member
jerr, was this the Swiss Chalet
on the Upper West Side? I used to love going there, if that's the place, you're right, they had great fries.
on the Upper West Side? I used to love going there, if that's the place, you're right, they had great fries.