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Thick-Cut French Fries - Sous Vide Recipe - ChefSteps

This document provides a recipe for making thick-cut French fries using a sous vide method. The ingredients are russet potatoes, water, salt, glucose syrup and baking soda. The potatoes are sliced thickly, submerged in a brine solution and vacuum sealed before being cooked sous vide at 194°F for 25 minutes to tenderize. The cooked fries are then fried in oil twice - once to crisp the exterior and again when ready to serve. After each fry the fries are drained, cooled and can be frozen. Before serving the frozen fries are fried again until golden brown and crispy.

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406 views

Thick-Cut French Fries - Sous Vide Recipe - ChefSteps

This document provides a recipe for making thick-cut French fries using a sous vide method. The ingredients are russet potatoes, water, salt, glucose syrup and baking soda. The potatoes are sliced thickly, submerged in a brine solution and vacuum sealed before being cooked sous vide at 194°F for 25 minutes to tenderize. The cooked fries are then fried in oil twice - once to crisp the exterior and again when ready to serve. After each fry the fries are drained, cooled and can be frozen. Before serving the frozen fries are fried again until golden brown and crispy.

Uploaded by

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Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Thick-Cut French Fries

Ingredients Equipment Yield


Sous vide setup ! 500 g, about 15 fries
1.2 kg Russet potato(es), about 3 large, Sous vide bag(s) !
unpeeled potatoes Baking/Cooling rack(s) !
1 kg Water Dutch oven or stockpot !
15 g Salt ! Strainer !
10 g Glucose syrup, dextrose
equivalent (DE) 42 !
2.5 g Baking soda !
- Oil, for frying, as needed
- Salt, kosher, as needed !
- Black pepper, ground fine, as
needed !

1 Select and peel potatoes


1.2 kg Russet potato(es)
Sort potatoes using this simple technique to find those ideal
for frying.
Peel the potatoes, and place them in water to slow
browning.

2 Preheat Joule to194 °F / 90 °C

ChefSteps cooks sous vide with Joule, the sous vide tool
created by our in-house team of chefs, designers, and
engineers. Compact and gorgeous, Joule is a WiFi-
connected device you control easily with your
smartphone. Learn more about Joule and sous vide, and
you’ll be whipping up amazing feasts like this in no time.
3 Slice potatoes

Cut peeled potatoes into slices 18 mm thick.


Submerge in water to keep them from browning.

4 Prepare brine
1 kg Water
15 g Salt ! Combine water, salt, glucose syrup, and baking soda to
10 g Glucose syrup, DE 42 ! prepare a brine.
2.5 g Baking soda !
HOME-COOK HACK: Don’t have glucose syrup lying
around? We get it. Substitute granulated sugar for a
similar effect—2.5 g granulated sugar for every 10 g
glucose syrup. (The idea here is basically to emulate the
natural sweetness in the potato. We’ve found that
glucose does this best, but regular sugar works too.)

5 Package with brine

Package fries with an equal weight of brine. Vacuum-


seal bag or hang open edge over the side and clip in
place. Space fries in one even layer within the sealed
bag.

6 Cook

Cook the fries sous vide until very tender, about 25


minutes. This ensures that the insides will be light and
fluffy after frying.
7 Remove from bag; let cool and dry

Gently remove fries from the bag. Lay them out on a


wire rack to cool and dry, making sure they don’t touch
each other.
CHEF’S TIP: If you have access to a chamber vacuum
sealer, place the rack of hot fries into the chamber and
pull a vacuum. The falling pressure will cause water at
the surface to quickly evaporate, cooling the fries and
drying out the surface for a crisper crust. This is the
technique Heston Blumenthal used at The Fat Duck to
make his famous Triple-Cooked Chips.

8 Heat frying oil


- Oil for frying, as needed
Fill a large pot about halfway with oil and heat to 266 °F /
130 °C.

Use enough oil to ensure that the temperature doesn’t


drop too far when the cold fries are added, and be sure
the pot is large enough to keep the oil from boiling over
as the potatoes fry.

9 Fry potatoes

Working with small batches, carefully lower the fries


into the hot oil with a strainer or slotted spoon.
Fry for about eight minutes, or until the surface begins
to feel dry and firm to the touch when the fries are lifted
out of the oil.
:
10 Remove from oil; allow to cool

Remove fries from oil, and lay them out on a wire rack to
cool and dry.

11 Freeze fries

Place cool, dry fries in the freezer. At this point, the fries
can be stored for several months frozen.
When you’re ready to serve, continue to the next step.

CHEF’S TIP: To avoid rancidity, vacuum-pack the fries


after they’re frozen, being careful not to crush them.

12 Heat frying oil


- Oil for frying, as needed
To reheat, fill a large pot about halfway with oil and heat
to 374 °F / 190 °C.
Again, use enough oil to keep the temperature from
dropping too far when the cold fries are added, and be
sure to use a pot large enough that the oil won’t boil
over.

13 Fry, fry again

Fry for about three minutes, or until the surface appears


golden brown and the bubbles streaming from the fries
slow to a trickle, which indicates that the crust is dry
and crisp.
:
14 Drain; season
- Salt, kosher, fine ground
, as needed ! Drain fries on paper towels to remove excess oil. This
- Black pepper, fine will prevent the crust from absorbing oil and becoming
ground , as needed !
greasy as the fries cool.
Season fries with finely ground salt and black pepper to
taste.

15 Eat.

With a burger, or a steak, or fried fish, or a milkshake,


or... C’mon, you know fries go with everything, don’t
you?

Let’s get dippin’.


:

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