Topic: Soggy French Fries

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Posted at February 27, 2016, 4:08 am:

Bought an infared point and shoot thermometer.
Bought a Williams Sonoma stove top deep fat fryer (gas stove).
Bought Canola Oil.
Bought Russet potatoes.
Followed specific instructions for Pomme Frites:
Peeled and uniformly sliced potatoes.
Rinsed potatoes 3 times in cold water to remove starch.
Soaked potatoes in ice water.
Heated fryer oil to 325F and cooked a small batch of potatoes until slightly brown.
Removed and drained potatoes on paper towels.
Heated oil to 375F and recooked potatoes until brown and done.
Removed and drained potatoes on paper towels.

Final result: they were soggy and they were thrown away.
How in the **** can McDonalds do this 25 millions times a day and I can't do it once?

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

I am empathetic to your experience.

I thought I had the oil hot enough for both cookings.

I find that if I pile the fries when I take them out, they'll be soggy...

Thanks.

Hmmmmm.

I used a salad spinner as well.

They cut them fresh and then store the cut potatoes in water in 5 gal ...

Check out this post from a while back started by Chefbk.

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