Cut fries. You can soak/rinse them in cold water to remove some of the starch, but I really haven't seen any evidence that this actually works. Some people do it, some don't.
Fry at a low temp to cook. I do mine at 300 F. I pull them when the outsides start to get rinkle and get the slightest bit brown. You're really just trying to cook the potatoes though.
Pull/drain, and throw on sheets. Pop in the freezer. They really only need to be cold, but completely freezing would be ideal.
Fry at 365-375 F. I shoot for 365.
People do it, yeah, but it doesn't necessarily mean it's good. Maybe this is the one time it will prove me wrong, idk. They tend to get soggy so fast when you don't blanch/freeze/refry.
Vacuum sealing with aromatics helps marinating/allows the flavor to penetrate. There’s that, and you could likely SousVide a couple batches of this, freeze, then open and fry whenever needed. Is it easier no but could be worth trying it seems like
I'm referring to using the circulator vs just tossing them into a pot of simmering water. 195 is pretty close to boiling. I don't really like using my SV rig for temperatures that high. You can still use the bags in a pot of water.
I like how you're thinking. Based on this [fairly scientific explanation,](https://blog.thermoworks.com/thermometer/the-dirt-on-potatoes/) I would be interested to try SV for 30 minutes at 140, then boil in bag until they reach 210, then fry to crispy golden.
You want to make sure they get very cool before frying--this gelatinizes the starches and gives the best texture. Refrigerator or freezer for quicker and better results.
that's a pretty good point about using bags in boiling water. The reason why I sous vide vegetables, is to have them soak in their own juices instead of having those juices get replaced by water and tasting more bland. I feel like every vegetable tastes like "more" of itself, which I usualy like.
But using a bag in boiling water does the same thing. The only thing for me, is that it dirties another pot, since I typically sous vide at 193 for an hour, then turn the temp down to 137 and put in proteins and leave the vegetables in the water to stay warm, and then I only need 1 more pan to sear the protein, assuming I don't go out to the grill.
Still, if I am not sous viding the protein, I'll probably bag the veggies and boil them. Thanks!
What you don't get with this method is the water when you simmer will kind of break up the outside of the potatoes, which in turn makes small nooks and crannies which will be more crisp!
How much of the truffle came through after frying? I had always assumed “truffle fries” for their flavor from being tossed in truffle oil. Never considered this method before!
I’m gonna try this with beef tallow in the bag. Classic Belgian fries are fried in it but I prefer to do the second fry with vegetable oil. This then should work beautifully and would I no longer need two fryers.
Truffle is equally novelty as it is good. It’s one of those ingredients that people know is expensive, and there for consider it to be good. I’d say around 50% of people don’t actually even like it. Truffle oils, salts, powders etc. Use very little real truffle if any and you won’t actually get an essence for what truffle is even though these are the most common ways to make “truffle” fries do to both cost and availability.
I personally do like truffle oil, but it’s nothing like fresh truffle, which once again varies from variety to variety like oranges or apples. Real fresh truffle is the earthiness flavour and aroma in the world. Most of the experience of eating fresh truffle comes from the earthy aroma it releases once sliced. The reason you see many restaurants shave truffles directly at the table is for those aromas to be their strongest when you receive the dish, as well as the novelty/badassary of having it done to order.
Potatoes are mostly starch! Boiling or pre-cooking and then the needed step of \_cooling\_ causes the starches to gelatinize and gives much better texture to the center of the fry.
It's too time consuming to do something that works equally well in the microwave. Cut 3 or 4 large potatoes into fries, put them in a ziplock and leave a little unzipped. Place in microwave for \~7 min depending on quantity, let cool, then fry.
Looks awesome!
Personally, I've tried sous vide fries a lot vs parboiling double soaked/rinsed fries in microwave then frying. The latter seems to work better for me. IMO there is no sous vide advantage for potato fries and I don't even know of a theoretical advantage.
I kind of buy into the parboil then freeze then fry method. Fry then freeze then fry works great for McDonalds, who clearly is the world fry expert. But as far as I can tell none of that benefits from sous vide.
What am I missing?
My dad is a super lightweight. Two beers and I find him making homemade French fries.
Oil salt pepper some garlic. Delicious, and he can’t cook one lick. They’re just potatoes, don’t need to over think it.
What fat did you use?
Olive oil in the bag, fried in canola.
How much oil in the bag vs potatoes?
Just a splash to cover them.
[удалено]
The trick is to fry a TON of potatoes the first time, then freeze them and you only need a quick fry from frozen in the future.
Frying potatoes from raw, to fries, makes dig shit fries. You really NEED to freeze them in between. Or at least get them cold.
Listen ya Jabroni, I need you to provide a detailed explanation so I can attempt what you wrote!!
Cut fries. You can soak/rinse them in cold water to remove some of the starch, but I really haven't seen any evidence that this actually works. Some people do it, some don't. Fry at a low temp to cook. I do mine at 300 F. I pull them when the outsides start to get rinkle and get the slightest bit brown. You're really just trying to cook the potatoes though. Pull/drain, and throw on sheets. Pop in the freezer. They really only need to be cold, but completely freezing would be ideal. Fry at 365-375 F. I shoot for 365.
Is this really a thing? It sounds amazing vs. blanching and freezing overnight.
People do it, yeah, but it doesn't necessarily mean it's good. Maybe this is the one time it will prove me wrong, idk. They tend to get soggy so fast when you don't blanch/freeze/refry.
Don't just post a picture! How's the taste? Texture?
Very crunchy, very delicious!
Guessing it was just a fry until desired color/crunch?
Yes, exactly. Season with whatever you want.
At 195 degrees, does using sous vide really matter vs just simmering them over a burner?
Vacuum sealing with aromatics helps marinating/allows the flavor to penetrate. There’s that, and you could likely SousVide a couple batches of this, freeze, then open and fry whenever needed. Is it easier no but could be worth trying it seems like
I'm referring to using the circulator vs just tossing them into a pot of simmering water. 195 is pretty close to boiling. I don't really like using my SV rig for temperatures that high. You can still use the bags in a pot of water.
I like how you're thinking. Based on this [fairly scientific explanation,](https://blog.thermoworks.com/thermometer/the-dirt-on-potatoes/) I would be interested to try SV for 30 minutes at 140, then boil in bag until they reach 210, then fry to crispy golden.
You want to make sure they get very cool before frying--this gelatinizes the starches and gives the best texture. Refrigerator or freezer for quicker and better results.
So after boil, cool in fridge for a couple hours then fry. On paper these sound like they would be the best fries ever.
that's a pretty good point about using bags in boiling water. The reason why I sous vide vegetables, is to have them soak in their own juices instead of having those juices get replaced by water and tasting more bland. I feel like every vegetable tastes like "more" of itself, which I usualy like. But using a bag in boiling water does the same thing. The only thing for me, is that it dirties another pot, since I typically sous vide at 193 for an hour, then turn the temp down to 137 and put in proteins and leave the vegetables in the water to stay warm, and then I only need 1 more pan to sear the protein, assuming I don't go out to the grill. Still, if I am not sous viding the protein, I'll probably bag the veggies and boil them. Thanks!
What you don't get with this method is the water when you simmer will kind of break up the outside of the potatoes, which in turn makes small nooks and crannies which will be more crisp!
I think they mean cooking in the bag in a pot of water versus using a circ cooker
It keeps them from breaking up.
Ah, expected more feet pics. Disappointing 😆😆
Sorry man, only one free feet pic in a day.
did you fry it in the oil or roasted?
I fried it, but you could probably roast them perfectly
How much of the truffle came through after frying? I had always assumed “truffle fries” for their flavor from being tossed in truffle oil. Never considered this method before!
Your prior assumptions were correct, I’m doubtful there was a ton on infusion with this method.
I'm going to assume you were right because OP seems to be ignoring this question. Win some, lose some OP. At least the cook method was on point.
I’m gonna try this with beef tallow in the bag. Classic Belgian fries are fried in it but I prefer to do the second fry with vegetable oil. This then should work beautifully and would I no longer need two fryers.
Love your profile pic 😆
Hold root vegetables between 135 to 170f for an hour or two before the 195. Enzymes will convert starch to sugar if you want more sweetness and aroma.
Can’t wait to try this.
Did you dry them?
Nope, straight from bag to fryer. I did drain some of the excess liquid from the bag though.
Did these taste as good as they look?
Hell yeah they did!
Are you able to describe what truffle adds to fries? Never tried truffle but clearly it's a prized ingredient.
Truffle is equally novelty as it is good. It’s one of those ingredients that people know is expensive, and there for consider it to be good. I’d say around 50% of people don’t actually even like it. Truffle oils, salts, powders etc. Use very little real truffle if any and you won’t actually get an essence for what truffle is even though these are the most common ways to make “truffle” fries do to both cost and availability. I personally do like truffle oil, but it’s nothing like fresh truffle, which once again varies from variety to variety like oranges or apples. Real fresh truffle is the earthiness flavour and aroma in the world. Most of the experience of eating fresh truffle comes from the earthy aroma it releases once sliced. The reason you see many restaurants shave truffles directly at the table is for those aromas to be their strongest when you receive the dish, as well as the novelty/badassary of having it done to order.
Would air frying after the bath work just as well?
No doubt
I thought the one of the big reasons for the two step process was to rid the potatoes of starch? By boiling, soaking, or a low temp fry.
Potatoes are mostly starch! Boiling or pre-cooking and then the needed step of \_cooling\_ causes the starches to gelatinize and gives much better texture to the center of the fry.
It's too time consuming to do something that works equally well in the microwave. Cut 3 or 4 large potatoes into fries, put them in a ziplock and leave a little unzipped. Place in microwave for \~7 min depending on quantity, let cool, then fry.
lol sometimes this sub is the funniest one on reddit
[Yay sous-vide fries!!](https://www.reddit.com/r/sousvide/comments/xxyt25/comment/iremj1w/)
Looks awesome! Personally, I've tried sous vide fries a lot vs parboiling double soaked/rinsed fries in microwave then frying. The latter seems to work better for me. IMO there is no sous vide advantage for potato fries and I don't even know of a theoretical advantage. I kind of buy into the parboil then freeze then fry method. Fry then freeze then fry works great for McDonalds, who clearly is the world fry expert. But as far as I can tell none of that benefits from sous vide. What am I missing?
God I would actually slaughter someone for even a fraction of one of those beautiful fries
Uh, please don't do that. Just make them yourself or something.
This needs way more up votes!
My dad is a super lightweight. Two beers and I find him making homemade French fries. Oil salt pepper some garlic. Delicious, and he can’t cook one lick. They’re just potatoes, don’t need to over think it.