My name is Bean and this is my blog. Hence the name. If you have comments or questions, just leave them in the comments area.
So, the last few times I've made french fries, I've tried something different. This is a blog about it.
In Amsterdam, they had great fries. Come to find out, it's because they cook them differently. They fry them twice. GENIUS! It's called par cooking. First, they fry the tater strips in oil on fairly low heat - so as to cook the insides well, then they remove them, let them cool, and then fry them birches again in scorching hot oil to brown and crisp them. While resulting in an extraordinary french fry experience, this obviously has the downside of being very high in fat. So I though: "There has to be a better way!"
So here's Bean's alternative par cooking instructions:
Cut up some taters and put them in a pot of water with several (1 per cup of water) chicken bullion cubes added (or just use broth) and turn your deep fryer on it's highest setting. Boil the strips until they are mostly cooked, but not yet to the "ready to make mashed potatoes" stage and then remove and drain them. Let them cool and dry a bit (they will cook a little more after you remove them). After about 5 minutes, put em in the fryer - but stand back - they may pop and spit a lot if there's much water left on them. Fry them for, oh, I dunno, 3-4 minutes - or until they are dark golden and crispy. Remove them and put them on a plate covered with paper towels. Make sure to salt them before they drain completely so the salt sticks good.
They aren't quite at the level of the true par cooked fries, but they are mighty tasty, and lower in fat. The hot oil helps to sear the already cooked strips so that less fat gets absorbed into the meat of fry. Next time, I may try adding different things to the water during the boil - the possibilities are endless! (Franks, Tabasco, beef bullion, herbs and garlic, etc.) Give it a shot, and report back with your findings.
bigD (March 09, 2006 at 08:48:56 AM):
May try tonight!
bigD (March 09, 2006 at 09:56:14 AM):
Updated: planning to try tonight.
rustychu (March 09, 2006 at 01:39:16 PM):
We did something similar to this when I worked at a hotdog stand. We called it blanching though. We'd slice the potatoes, drop them in the fryer for a few minutes, then put them on a rack. Then whenever we needed more fries, we just dropped them back in until they were done. This way we were able to keep a ready supply of fries available without them turning black from being left out.
bigD (March 09, 2006 at 08:10:40 PM):
Just finiched eating a big batch of beanfries. One word:
No better than regular fries. Possibly worse because there's siginficantly more work and cleanup.
In summary: do not try this at home.
bean (March 10, 2006 at 08:35:51 AM):
hey fuch you.
they are better because they are better for you. what happened to your whole eating mo betta healthy?
Also, you probably did it wrong.
bigD (March 10, 2006 at 08:38:51 AM):
I don't see how they are better for you than regular FF?
I may have done it wrong, I conseed to that. I think I boiled them too long, as they were near or at mashed potato stage after boiling.
And my fryer doesn't go above 400, which still took more than 3-4 minutes to get them golden brown.
bean (March 10, 2006 at 08:48:03 AM):
The first time I did it, I overcooked them in the water - and they fell apart and just tasted like baked potatos. Second time, I made sure they were still stiff enough to stick together. My fryer goes to 450 (I think), and 3-4 minutes was enough to make them hella crispy.
As for why they are mo betta for you, RTEB (read the effinf blog), yo.
I am going to make them again tonight, with beef bullion and some garlic. Will report back.
bean (March 10, 2006 at 08:48:39 AM):
Another option, which would increase crispiness but reduce healthiness, would be to lightly bread them in some kentucky colonel seasoned flour.
bigD (March 10, 2006 at 08:22:29 PM):
the whole business is to work intense for french fries. they taste so good regular style.
I'm skeptical at best as to beanfries healthierness.
corbin (March 13, 2006 at 11:00:33 AM):
i just bake them on a baking stone and they're crispy. also, i put old bay seasoning on them, mmm mmm bitch!
bean (March 13, 2006 at 11:20:12 AM):
Funny you mention that, as that's where the original recipe for these fries came from. If you boil them first, then put em in the over with lots of seasonings and a little pam spray, you can get some fat-free goodness ote of the deal.
corbin (March 13, 2006 at 12:39:52 PM):
will give that a shot beaner