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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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trev_teich

I have not been able to achieve that.

David_Quintana_63467

the methocel should whip up and stabilize.

trev_teich

Cool, I will and thanks for the great technique. I'm sure I will pull this one out at some point. I'm going to do it at home. So, dose the methocel dissipate after being whipped to stiff peaks no mater what, or was it I was using the wrong one, or what I was using old?

Chris_Young_80640

@Trevor_Teich — Sorry the project got shut down. Try to get the recommended methocel. We've made this work with an entirely liquid corn puree, so I know it can be done.

trev_teich

The project got the shut down, and I'll finish what I've started in my own time. Can't win them all I guess.

trev_teich

no I didn't take any pics. like I said the methocel whip dissipated after a couple of minutes, so a second batch of syrup would have to be made for the second coating, which is very important to getting a seal in the fries. Cracks and holes open up in the frying process. So if there was a coating gel that was heat resistant to the frying process it might be better. Like potato water and gellan. Altho I don't think gellan would work.

Chris_Young_80640

All the time.

Any photos? A concept like this shouldn't be "give it a shot and if it's great the first time, cool, otherwise let's drop it." It needs work, and that's okay; if it didn't need your own adaptations you'd just be copying.

trev_teich

so fries not a big hit. I think people just are strange when it comes to things that are new. It worked for the most part. When I whipped the methocel stock it dissipated after a few min. I'm quickly becoming the "chemical" guy which pisses me off because what should we do just say no science in the kitchen. sous vide is okay but trying a new thing is to far out? Yeah it won't work half the time but i'm giving an effort grrrr. Ever feel like this?