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Fries

trev_teich

So I want to make a french fry out of puree. I am using methocel and it's hydrating over night right now. I'm gonna bake it then fry it any thoughts?

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Chris_Young_80640

Hmmm... Why methocel? Why not rely on the natural potato starch?

David_Quintana_63467

agreed..with chris. When i read this all i can see is lots of spatter , unless your using F50 to dehydrate by baking? then fry?

trev_teich

@Chris because I'm making a puree and it won't set up.

trev_teich

I am going to bake

Chris_Young_80640

Okay. This will almost certainly need some trial and error, but I would prepare a potato stock and then use it to hydrate Methocel A15C at around 2% to the weight of the stock. Then cool and hydrate overnight. I would then mix this stock with 60% potato starch (or tapioca starch) and heat it around 95 °C for 20 minutes to hydrate the stock. Then cast it and let it cool and set. Cut your fries out once they are set. But I think you'll need a batter coating of some kind to get a crisp texture—maybe coat the fries in microplanned raw potato?

YMMV.

Chris

trev_teich

sock would be what % to water? Why A15?

trev_teich

I was doing this

230 grams potato158f for 30 min

chill

190 1hr min

food mill

tamis

75g cream

15g butter

salt

160g puree

100g water

5g meth SGA150

blend

salt

chill over night

put into a mold

bake 250F

fry

trev_teich

The chef want want's large perfectly formed fries with liquid puree on the inside.

trev_teich

@chris help sir

trev_teich

also i tried making pont neuf what dose the baking soda do?

Chris_Young_80640

Okay, you want a liquid inside. Your going to need to do something more like a croquetta. Try:

Pomme puree (well seasoned, and thinned out with milk to a consistency slightly thinner than you want the center of the fries to have when you serve them) 100%

Gelatin 3%

(1) Bloom gelatin and then dissolve into warm pomme puree.

(2) Set in a 1 in thick nonstick mold

(3) Cut into your fries

Water 50%

Methocel E4M 0.75%

(4) Bring water to a simmer

(5) Disperse Methocel

(6) Refrigerate until hydrated (about 4 hours once ice cold)

Wondra or CrispCoat (if you have that it's better) a/n

Panko a/n

(7) Dust the gelatin-set fries with the Wondra or the CrispCoat

(8) Whip the Methocel syrup in a mixer to stiff peaks

(9) Coat the fries with the whipped Methocel

(10) Coat with Panko.

(11) Refrigerate for 30 minutes.

(12) Repeat 10 and 11

(13) Reserve for service

(14) Fry in 375 °F oil until golden and serve

trev_teich

life saver thanks. Which meth?

trev_teich

oh you said got it. Life saver here man

trev_teich

Holy shit you are f*cking remarkable. When can I come stage sir?

Chris_Young_80640

Let me know how it works out. The trick is that you need to build up enough of a breading that the center doesn't leak out when your fry it. But you want to keep the breading thin enough that it isn't clunky when you eat it. Expect to have to adjust this to get it right.

trev_teich

So it will depend on how fine I grind the panko?

Chris_Young_80640

Yes, and how many coats you build up. You can also use Wondra for the dusting. It will give you a finer texture. You might also try some microplanned raw potato mixed in.