National Fry/Fries Day

[ousdahl]

Dangit.

Why’d you guys have to start this thread right before lunch?

[pdub]

[jfish26]

Dangit.

Why’d you guys have to start this thread right before lunch?

Gonna airfry up some broccoli fries.

[CrimsonNBlue]

The biggest joke has to be fries at Long John Silver's. How do those even get out of testing?

Pretty much all fries are good, but cold LJS fries are inedible.

I just can't fathom what would make one even have the opportunity to sample Long John Silver's fries.

It's the finest seafood around in bumfuck Kansas.

[shindig]

My hometown of Mulvane, KS has a Dairy King (not Queen). Always loved their chili cheese fries.

[pdub]

Is there still a LJS on 23rd?
I always drove past that thinking, "how is that still open".

[jfish26]

The biggest joke has to be fries at Long John Silver's. How do those even get out of testing?

Pretty much all fries are good, but cold LJS fries are inedible.

I just can't fathom what would make one even have the opportunity to sample Long John Silver's fries.

It's the finest seafood around in bumfuck Kansas.

Perhaps there's a lesson to be learned here.

[Deleted User 141]

Dangit.

Why’d you guys have to start this thread right before lunch?

Gonna airfry up some broccoli fries.

Ban.

[Deleted User 141]

LJS closed in Lawrence. One here in a KFC combo.

Not fries, but LJS makes me think of hush puppies, which makes me think of Terrebonne, which makes me think of LFK.

[jfish26]

Dangit.

Why’d you guys have to start this thread right before lunch?

Gonna airfry up some broccoli fries.

Ban.

Watching my heart health!

[Deleted User 141]

Gonna airfry up some broccoli fries.

Ban.

Watching my heart health!

I’m ok with that, but broccoli fries over the line, sir.

[jfish26]

(I'm pretty sure they're called broccoli fries just to make me feel better, and are like 50% potato, 40% bean puree and 10% broccoli puree.)

[jhawks99]

In KC, Gates.
FF Arby's with horsey sauce.

[pdub]

Can we pick a place like Gates?
Because Joe's, Bryants and Gates all have better fries than Five Guys and Chick Fil A.

[PhDhawk]

This thread is getting there. What matters most for a good fry is quality control. They can not sit in a warming bin for very long (bad McDs fries), they need to be cooked the right amount of time (lots of fast food places pull them early), they oil needs to be the right temperature, needs to filtered and changed regularly (I think this is how you get bad 5 guys fries). All that matters more than seasoning, cut, etc.

At home, I use fresh russets, cut by hand, cook for 4 minutes at 270 degrees in peanut oil, then let them cool (in a single layer - important not to have a mound of potatoes) heat oil up to 390 degrees, fry again for 2-3 minutes, salt immediately.

I'm a huge fan of air fryers, but they can't touch a deep fryer for making fries.

[PhDhawk]

Arby's with cheddar cheese sauce.

[jfish26]

This thread is getting there. What matters most for a good fry is quality control. They can not sit in a warming bin for very long (bad McDs fries), they need to be cooked the right amount of time (lots of fast food places pull them early), they oil needs to be the right temperature, needs to filtered and changed regularly (I think this is how you get bad 5 guys fries). All that matters more than seasoning, cut, etc.

At home, I use fresh russets, cut by hand, cook for 4 minutes at 270 degrees in peanut oil, then let them cool (in a single layer - important not to have a mound of potatoes) heat oil up to 390 degrees, fry again for 2-3 minutes, salt immediately.

I'm a huge fan of air fryers, but they can't touch a deep fryer for making fries.

We do fries in the turkey fryer while the bird cooks.

[jhawks99]

I've cooked them using Roubichon's method. They come out pretty darn tasty. Even better with horsey sauce.

https://www.bonappetit.com/recipe/slow- ... ench-fries

[PhDhawk]

I've cooked them using Roubichon's method. They come out pretty darn tasty. Even better with horsey sauce.

https://www.bonappetit.com/recipe/slow- ... ench-fries

I've always wondered about cooking, in general, like this. You almost ALWAYS see that you heat the vessel up to to temp, then add the food. I've often wondered why, especially when cooking in an oven more than frying something. But say you're cooking beef tenderloin in the oven. We go to great lengths to let the roast sit at room temp to not be shocked by the heat, but why not put the roast in the oven and let it cook while the oven gets up to temp?

Then there's the opposite method, like where to cook a prime rib you crank the oven to 500 and then after a few minutes, turn the oven off and let it cook with residual heat for like 2 hours.

I know this is off topic, so back to fries. I would have assumed that slowly heating the oil with the fries inside would make them soggy. I know that's what happens when you fry them at too low of a temperature for the duration of the cooking.

[jhawks99]

You probably know the science better than I. I have used this method with fries with good success.

In the case of roasting a whole beef tenderloin, we seared it on a very hot grill or hot plate then slow roasted to med-rare. Very much like prime rib you describe.

There is a school of thought known as reverse sear, where the steak or whatever is usually sous-vide until it hit temp and is then seared at high heat. I'm pretty much old school though.