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  #11  
Old 01-14-2021, 11:00 AM
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Originally Posted by Subrosa View Post
And second, if you want to cook the best mashed potatoes you ever ate, try sous vide. You put all the ingredients together in a vacuum seal bag and cook them in a hot water bath. Because the water never touches the potatoes, you're not washing away a lot of flavor.
Sous vide is a smart idea!
It reminds me of someone who cooks their meat wrapped in cling film, inside a seal-able kitchen bag, inside the dish washer.

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what my secret recipe is in a book now??
According to a quick Google research, your recipe has been out since at least 2010. Better call your lawyer

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How long do they stay in the the water: 1) until it comes to a boil, 2) as long as it takes to skim the impurities, or 3) is it a timed thing?
The book says to take them out as soon as it boils.

I guess you just want them slightly undercooked, or water is going to turn them into purée and they'll never fry properly.

Potato cultivar plays a huge role too. 'Bintje' is the way to go here!
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  #12  
Old 01-14-2021, 06:12 PM
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it's similar to how I cook my roast potatoes: parboil, drain and into hot fat (pref. dripping) in the oven.

I have an aversion to hot fat on the hob after a nasty incident so I invested in a Hot Air Fryer (Tefal ActiFry) which does a pretty decent job of fries using just a small amount of oil.

Camille's descriptions really got me drooling, I was introduced to mayo with fries in Amsterdam many, many years ago (35 years ago perhaps) and it's still my preferred condiment.
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Old 01-14-2021, 06:15 PM
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What is a "hob?"
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Old 01-14-2021, 06:18 PM
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What is a "hob?"
It's the surface with hot rings where you put saucepans etc.
What do you call it?
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Old 01-14-2021, 06:26 PM
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Well, I've always called them burners. But, now that I have a smooth top stove, it's just a cooktop.
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Old 01-15-2021, 10:09 PM
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Hot chips with mayo and a sweet chilli sauce is devine!
Converted a granddaughter many years ago, shes now a chef and its a regular on her resturant menu
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  #17  
Old 01-16-2021, 02:44 PM
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Hot chips with mayo and a sweet chilli sauce is devine!
Converted a granddaughter many years ago, shes now a chef and its a regular on her resturant menu
Sounds great - will be trying it tomorrow 😜 - thanks for the tip!
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  #18  
Old 01-16-2021, 09:07 PM
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Sweet potatoes are from a different plant family - do they benefit from blanching before frying? A restaurant near me serves sweet potato fries sprinkled with nutmeg-cinnamon harissa and very lemony mayonnaise.
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Old 01-17-2021, 05:31 AM
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No clue. They taste really nice when oven roasted with paprika and olive oil though.

Since they have starch as well, it might be possible to blanch them?
Please report back if you decide to give it a shot!
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  #20  
Old 02-18-2021, 01:41 PM
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I've only had sub-par results with the multi-cook methods for fries despite multiple attempts (and I'm a decent home cook). It ultimately ends up being way too much work.

However, I re-discovered the easiest method of all to make a single batch of fries: just cut them up and start them in cold oil. Super fast, easy, crispy, tasty fries. Works well if you have a temp-controlled fryer or deep fry unit. Doesn't work if you want to make multiple batches, though, unless you have a giant vessel of oil.

If you haven't tried it before, give it a go!
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