Cold oil french fries on Cooks Illustrated

[Bob Correll]

Anyone try this yet?
Yukon golds cut into 1/4" size, put into a DO, pour in room temp oil, bring to boil for 15 min., stir, fry until golden.
Not a member of CI, but found the recipe here.
They looked good on the PBS show.
Said they retained less grease too.

 

[Gerry D.]

I don't know if you read this thread but some good info here. Also check the links on page 3. Very good french fry info.

http://tvwbb.com/eve/forums/a/...9052/m/944109401/p/3

 

[j biesinger]

I don't know if you read this thread but some good info here. Also check the links on page 3. Very good french fry info.

http://tvwbb.com/eve/forums/a/...9052/m/944109401/p/3

those links specifically mention that method, and question the results.

If you are looking for a shortcut, try the microwave method I posted earlier in the thread. Basically, micro the taters, cut into fries, cook in shallow oil until golden.

 

[Bob Correll]

Thanks for the replies and link guys!
I did scan through it, awhile back, and missed the cold oil mention.

It appears that Bryan was the only one to try it, and was very pleased.
Kevin K stated he wanted to try it in the future.

I'll report back here, or on that thread with my results. Don't do fries often, so it may be awhile.
The micro method will be tried too.

 

[Bob Correll]

Tried the cold oil method tonight.
Best fries I've ever made, by far.
Micro method trial up next.

 

[Greg M.]

By chance, I saw the show and decided to try it last monday. Very good and very easy.

Make sure they aren't larger than 1/4" - Some of mine were a bit larger, 3/8" or so, and didn't turn out as good.

Let me know how the microwave method works out.