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13 July 2008

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H. Alexander Talbot

love it...now time to try infusing with smoke/bacon/country ham before frying.

side question, have you tried cooking the potatoes in their skins at 65 C then cooling and cutting and cooking as fries. I would enjoy hearing/seeing your comparison and since you have a multitude of fryers, I figured well, you would be game.

this is how we were cooking/smoking/frying smoked french fries

Karen

That fry looks amazing.

Is it just the photo or did the Idaho spud fry up a bit a better?

chadzilla

The Idaho and Yukon just have different natural colors. I couldn't pick a favorite of the 2, but I love them both for what they are.

Alex, for the 65C potato, are you poaching them in water at 65C or vacuum sealing them with oil/seasoning/smoke/etc to cook in a 65C water bath before cooling and cutting? I love the mashed potato crouton idea. Fried bites of creamy potato soup. What's next... fried porridge? Could be a fun play on fried rice.
And actually, contrary to assumption, we only have 2 fryers in the hotel (one for high heat frying, the other a little cooler) and they get abused to hell and beyond (all those chicken tenders and fries). I'd get cleaner flavors playing with my little Europro at home.

syoung68

I have contemplated mashed potato croutons when making potato puffs like mom used to - left over mashed taters, a little baking powder, a little flour, and some green onions. My kids love them. I suppose you could eliminated the baking powder and get a more dense potato, and I am sure there is some starch in your arsenal that would yield better results than flour.

chris

Not to answer for Alex, but when we did the potato chains they were "blanched" in a water bath at 65degrees for 15 minutes, removed, cooled, then fried. The delicate nature of the chains forbid the use of a vacuum machine. I would assume if you were going to infuse the pots with different spices or flavorings then the cryovac would be the best option.

steven

uh... when did this happen? why wasn't I invited?
Truffled fries sounds good, but isn't the Michael Mina standard now duck fat fries? Wonder if you could use some of that gizmo you gave Fabian and use it on your fries for crispness. Sort of like what Burger King did a few years back. Might be an interesting experiment.

Just invite me next time!

steven

uh... when did this happen? why wasn't I invited?
Truffled fries sounds good, but isn't the Michael Mina standard now duck fat fries? Wonder if you could use some of that gizmo you gave Fabian and use it on your fries for crispness. Sort of like what Burger King did a few years back. Might be an interesting experiment.

Just invite me next time!

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