@dr_pain I am going to try both new methods for me, sometime soon too.

@calldoctoday said in [Seasoned French Fries \- Recipe](/post/49481): > @dr_pain Well, that is doing just about what Chef was doing with oil, basically a blanch. You are doing it with water though, like normal blanching. Interesting. Absolutely!.... but the vinegar does do something quite different. The blanching in water and some vinegar and doing a double fry vs. just a double fry will produce 2 different end products. Try it, you will be amazed

@dr_pain Well, that is doing just about what Chef was doing with oil, basically a blanch. You are doing it with water though, like normal blanching. Interesting.

@chef I have tried that too, on several things. I just never seemed to get that much difference on the re-fry vs the one fry. Getting the starches, etc. out with the Ice Water bath & drying them though, seemed to make a lot of difference. I keep thinking I tried pre-salting them once too & drying them, but that did not go so well either as I seem to recall. It has been a long time though. I think the difference in your method though is the low heat quick fry, more like a blanch just about, but with oil. Then the set, before refrying. That sounds interesting & I will have to try it some day soon.

@austin I wondered where those painted nails came from, but refrained. You answered it though. So, you really like that Air Frying gadget, huh? A lot of folks seem to really like them, but I have been leery, as usual any more? Once you get me to endorse it though, you know it has to be good.

Dammit I know want some fried potatoes!!!

@austin We recently bought an air fry oven and do a lot of things in it that we used to oil fry, trying to eat better.

@chef said in [Seasoned French Fries \- Recipe](/post/49446): > @dr_pain In New Orleans, the original Po Boy sandwiches were made during the depression by a restaurant called Martin Brothers. One of their sandwiches was French Fries on Po Boy bread with mayonnaise and brown gravy. > > This was on of my dad's favorite sandwiches. Yea, I remember the story of those brothers and when I heard about that French Fries PoBoy I had to make one in honor of those guys (about 10 years ago) but I had it laced with cheese curds making it a poutine PoBoy ;) Speaking on French fries and mayo, I corrupted my whole family. That is the main way they like their fries and the only way I eat mine. Straight mayo, seasoned mayo etc... I guess it is in my genetics since my family originated from a small area near the Belgium border (although they migrated to Canada well before French fries were invented LOL!

@dr_pain In New Orleans, the original Po Boy sandwiches were made during the depression by a restaurant called Martin Brothers. One of their sandwiches was French Fries on Po Boy bread with mayonnaise and brown gravy. This was on of my dad's favorite sandwiches.

@chef said in [Seasoned French Fries \- Recipe](/post/49443): > @calldoctoday Seasoning is one thing, soggy potatoes are another. > > Only one way to get a truly crispy French Fry, that is to remove the high percentage of water that is in a potato. > > This is done using a twice fry method. For the first fry, cut the potatoes as you like. Fry them at 250'F for about 4 minutes. There should be no color to the fries. At this point you are just removing the water from the potato. Let sit to up to a few hours. Heat the oil when ready for the final fry. > > For the second fry, heat the oil to about 345 to 350'F. Fry the potatoes for about 5 minutes, or to a color you like. Remove from oil and then season how you prefer. Hey @Chef I have a slightly different technique you might enjoy for some CRISPY twice fried potatoes. - Cut your potatoes 1/4" thick and boil them for about 8 minutes in a big pot of water with a 1/4 cup of vinegar. - Remove them from the water and place on a cooling rack and put them in the freezer - Remove from the freezer and fry them at 325F until they are barely changing color (maybe 3-4 minutes) - Drain them on paper towel and put them back in the freezer - Whenever you are ready to eat, pre-heat your oil at 375F and cook until desired color is achieved This is the basic way I cook my fried when I make Poutine :) (I know, French Canadians and their stupid Poutine LOL!)   P.S. Cheese curds we’re home made

I was gonna say "nice nails" @Austin but you explained that it was your sister, so the joke is DOA

@calldoctoday Seasoning is one thing, soggy potatoes are another. Only one way to get a truly crispy French Fry, that is to remove the high percentage of water that is in a potato. This is done using a twice fry method. For the first fry, cut the potatoes as you like. Fry them at 250'F for about 4 minutes. There should be no color to the fries. At this point you are just removing the water from the potato. Let sit to up to a few hours. Heat the oil when ready for the final fry. For the second fry, heat the oil to about 345 to 350'F. Fry the potatoes for about 5 minutes, or to a color you like. Remove from oil and then season how you prefer.

@calldoctoday I've done it different ways before. Technically I didn't do this one though. This was back when my sister was working for me and this is one she did. Now...I'd probably air fry them. I hardly fry anything anymore since I added an air fryer to my arsenal a year or two ago.

Dr_Pain I am going to try both new methods for me, sometime soon too.

@calldoctoday I go both ways on that, it all just depends how much time I have.

@austin I was surprised to see that you were not giving the potatoes an ice water bath & then drying them real well before frying. Have you ever tried that?

For mixing meat for sausages to be put into casings, I usually go for 1.3% or less per pound of meat. The casings seem to retain a lot of salt even if well rinsed, plus if you're using spice "mixes" there is usually added salt in those as well, such as "chili powder", etc. The salt content can really add up and become a killer. I'm all for low-sodium, but there is a minimum that needs to be in there for the overall flavor.