FRIES FRIES FRIES

TELL ME THE SECRET TO MAKING THE PERFECT FRIES RIGHT THE FRICK NOW.

pretty please

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  1. 2 weeks ago
    Anonymous

    fry them twice

    • 2 weeks ago
      Anonymous

      >fpbp

      We are done here except for the higher temp in the second fryer and letting them rest back to room temp before the second dunk

    • 2 weeks ago
      Anonymous

      fry them thrice

  2. 2 weeks ago
    Anonymous

    I love fries but they are so unhealthy and making them myself is a pain in the butt

    • 2 weeks ago
      Anonymous

      It's literally just a vegetable

  3. 2 weeks ago
    Anonymous

    Cut them thin, they're fries, not baked potatoes.
    Blanch them in boiling water for 3 or 4 minutes.
    Remove, dry on paper towels.
    When cool and dry, fry them in 300 degree (that's freedom degrees) oil for 5-ish minutes.
    Remove, dry on paper towels.
    When cool, fry again in 375 degree oil for another 5-ish minutes, until golden.
    wa-la.

    pic is not related

    • 2 weeks ago
      Anonymous

      >Cut them thin
      Huge homosexual alert

    • 2 weeks ago
      Anonymous

      this is the way but you can cut them however you want, if theyre bigger just adjust the blanching time by an extra minute. the real secrets this post is missing is to bring the water up to a boil with the fries already inside the pot, and to get them as cold as humanly possible without freezing before frying.

    • 2 weeks ago
      Anonymous

      >wa-la.
      voilà, you illiterate swine.

    • 2 weeks ago
      Anonymous

      Sup Culinaly. You banned too?

  4. 2 weeks ago
    Anonymous

    preheat oven to 450F, get a large metal bowl, throw the fry-cut russet/yuke potatoes in there, submerge in the hottest tapwater that will come out of your sink-faucet (needs to cover the fries completely, plus one inch), let them parboil in the hot water for ten minutes, drain the water from the bowl, lay the fries out on a bunch of paper towels and carefully dry them off as much as you can without smooshing them (use more paper-towels if u need, they need to be thoroughly dried-off), oil a baking-tray & lay the fries out on it (minimize overlapping), brush the fries with some oil, season, cook for 12 minutes on the bottom rack of the oven, flip, cook for another 8-12, remove from the oven & let them cool, congratulations u just made the perfect fries

    • 2 weeks ago
      Anonymous

      Hot tap water is not meant for cooking or drinking, you fricking dumbass. If you have a hot water tank then god knows how long it's been sitting in there, and even if you don't, hot water can leech chemicals like lead out of your pipes.
      Only use cold tap water for cooking or drinking unless you want to end up like this moron writing inane run-on sentences.

      • 2 weeks ago
        Anonymous

        my fries are the best

        • 2 weeks ago
          Anonymous

          can confirm

        • 2 weeks ago
          Anonymous

          Yes I'm sure your damaged brain prefers your lead-soaked garbage fries.
          You should just skip the fries and eat the lead directly, preferably in the form of a 9mm hollow point.

          • 2 weeks ago
            Anonymous

            Wow rude.

      • 2 weeks ago
        Anonymous

        Holy shit I never thought of it that way. Frick. Time to start using cold water then. Frick frick frick shit. Frick me.

      • 2 weeks ago
        Anonymous

        unnecessarily harsh, broham

    • 2 weeks ago
      Anonymous

      >oven
      >flip
      Nope, not doing it.

      • 2 weeks ago
        Anonymous

        they firm up nicely prior to being-flipped, and you don't have to be overly-thorough with it either, it's super easy

        Yes I'm sure your damaged brain prefers your lead-soaked garbage fries.
        You should just skip the fries and eat the lead directly, preferably in the form of a 9mm hollow point.

        there's nothing wrong my my water or my fries, OK??

        • 2 weeks ago
          Anonymous

          with* jfjjdkdndn

  5. 2 weeks ago
    Anonymous

    Cram them right up your butthole

  6. 2 weeks ago
    Anonymous

    fry them thrice in animal fat

  7. 2 weeks ago
    Anonymous

    >cut up some potatoes into fries
    >soak them in some water for an hour
    >take them out, dry them, fry them for 10 mins in 300 degree oil
    >take them out, spread them out on a sheet pan, let them cool, put them in fridge
    >take them out, put them in 375 degree oil for 5 mins
    >take them out, toss in big bowl with a few pinches of kosher salt

    • 2 weeks ago
      Anonymous

      lol this is going to be so bad

      • 2 weeks ago
        Anonymous

        its literally how fancy restaurants do it

  8. 2 weeks ago
    Anonymous

    >chop potatoes thick (we had a specialized machine for it)
    >dump into big sink with a pump and fill with water to auto-wash the fries for like 30 minutes and get rid of the starchy shit
    >when washing is done dump the washed fries into another sink full of water and leave them there until ready to fry
    >prepare two fryers of peanut oil heated to 425 ish (might have been hotter can't remember now)
    >fry in the first one til the fries float up
    >shake for 30 sec and air dry a bit; you can rest these "pre-fried" fries and keep them on hand until you need to do the final cook
    >final cook by frying in the second fryer, take out to shake every now and then, they'll have a distinctive "hollow" sound when they're done
    >ideally they should be golden brown on the outside and the potato on the inside should seem to melt in your mouth
    t. former five guys employee

    • 2 weeks ago
      Anonymous

      five guys fries suck a pink dick

    • 2 weeks ago
      Anonymous

      Five guys fries are the worst fries

      • 2 weeks ago
        Anonymous

        BK and Arbys have worse fries

  9. 2 weeks ago
    Anonymous

    It's not really worth going through all the effort to make them perfect. It involves frying them at two different temperatures, freezing them, all sorts of gay shit. Save all that effort for the parts of your dish that actually benefit from it.

  10. 2 weeks ago
    Anonymous

    You go to a place that buys the sysco fries that aren't super thin or super thick but normal and they probably fry them alright.

  11. 2 weeks ago
    Anonymous

    Chicken salt, obviously.
    Also those are chips.

  12. 2 weeks ago
    Anonymous

    >Cut relatively thin-ish (don't need to go shoestrings but one potato should produce minimum 8 fries)
    >Put in bowl of cold, salty water
    >Leave in fridge for minimum 2 hours, optimally at least 8 hours
    >While it's refrigerating, make a mix of paprika, ground black pepper, garlic powder, onion powder, and salt in a ratio of like 10:4:2:2:1, you want a LOT of paprika since it's dual-purpose
    >If you don't have or want to use a lot of paprika, you'll need to mix in flour or cornstarch
    >Lightly dry out fries once done soaking them, put in another bowl, start heating up either your beef tallow or canola oil
    >Use the seasoning mix you've made and distribute over fries LIBERALLY, cover all of them, make sure they're all coated and caked in it
    >Your deep frying liquid of choice should be minimum 375 fahrenheit (190C)
    >Deep fry for 10 minutes at the minimum, if you want more crispness/darker fries, deep fry for longer
    >Take out and let dry/cool
    >Use sauce of your choice
    This is the optimum french fry recipe, I swear to God it got me laid once.

  13. 2 weeks ago
    Anonymous

    Buy a cutter.

  14. 2 weeks ago
    ISleepNow

    the oil needs to be as hot as possible so that you can cook them as quickly as possible

    • 2 weeks ago
      Anonymous

      The heat of the oil cooks the fries.

  15. 2 weeks ago
    Anonymous

    Get a fryer or give up. Even fries made for oven baking flop.

  16. 2 weeks ago
    Anonymous

    An airfryer with a rotating basket and a fine mist oil sprayer.

  17. 2 weeks ago
    Anonymous

    I tried many different methods to make the perfect freedom fries over the years, and I eventually gave up. Nowadays when I want a potato I just stick one in the microwave and hit the potato button.
    In a couple of minutes, wa la, I have a baked potato. No guesswork, no effort, and best of all, all I need to do afterwards is cut it open, add soy sauce, and eat it.

  18. 2 weeks ago
    Anonymous

    Parboil, freeze, fry twice.

    • 2 weeks ago
      Anonymous

      When you freeze them, the ice crystals break up the internal starches of the potato and basically mash them from the inside, resulting in a fluffy interior and crispy exterior.

      • 2 weeks ago
        Anonymous

        bad wrong

  19. 2 weeks ago
    Anonymous

    blanche
    coat in rice flour
    fry

  20. 2 weeks ago
    Anonymous

    >Cut
    >Blanch
    >Pan fry
    >Freeze
    >Deep fry
    >Enjoy

  21. 2 weeks ago
    Anonymous

    Science has it all figured out OP. If you want perfect fries, just do the Serious Eats fries. Yeah Kenji is a gay, but by applying Big French Fry food science, you can make some badass fastfood fries. It was a bit of work, but they were far and away the best fries I've ever made. Make a batch then freeze and vac-pac for fries anytime.

    >Cut fries into pot of cold water to cover, add 1T white vinegar per quart of water
    >Bring to boil, cook for 10 mins at low boil
    >Drain carefully and dry 5 mins or so on towel lined trays
    >Heat oil to 400F or so, add some fry, temp should drop ~360F
    >Cook 50 seconds
    >Remove and drain
    >Allow to cool, then freeze
    >When ready to serve, heat oil 400F, fry around 3.5 minutes till golden
    >Drain, toss with salt

    The vinegar changes the potato to help it not break down into mush after a longer boil, also helps it not brown as quickly so it can fry longer and get crispier. Freezing is optional, but it makes a difference. Frozen water fricks up the fries cells, making lots of little holes for steam to escape faster, fluffier and nicer.

  22. 2 weeks ago
    Anonymous

    A deep fryer and pistachio oil. Your welcome

  23. 2 weeks ago
    Anonymous

    >Oven
    >Spread fries on a single layer
    >Splash some oil on them, I use beef tallow
    >180c for about 15 mins (depend on your oven, just use your eyes)
    Perfect everytime, no need to stand over it, no need to use bath tub worth of grease, no need to get splashed with oil

  24. 2 weeks ago
    Anonymous

    fry 'em in lard

  25. 2 weeks ago
    Anonymous

    You need potato that actually taste of something. The first fail is always people using tasteless potatoes. People will go with Maris Piper because they crisp well but they taste of nothing. Marfona tastes great but doesn't crisp. British Belle and Matabelle both taste and slightly crisp. Saxon is good too. Nectar good too. Melody is probably the best all rounder potato.

    So, find a potato variety that tastes and crisps.

    • 2 weeks ago
      Anonymous

      >Matabelle
      Marabel.

  26. 2 weeks ago
    Anonymous

    Use airfryer

  27. 2 weeks ago
    Anonymous

    wedges > fries

  28. 2 weeks ago
    Anonymous

    boil it with vinegar to keep them stiff and crispy.

  29. 2 weeks ago
    Anonymous

    >bucket that gets hot
    >thermometer
    >$150 US
    where do they find the balls

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