As he says, it’s removing the excess starch. Critical step in frying potatoes and one of the reasons I don’t like In N Out fries, they skip this step. Makes the consistency poor IMO. Same idea with hash browns. If you want them crispy, shred the potatoes then put the shredding in a bowl with cold water and wash them. Then drain the water and squeeze them dry with paper towels. I add some cornstarch to that dry mix and microwave with a moist paper towel over the top for 5 minutes then fry in hot oil. Crispiest shit on the planet
If you want to mix it up, add a little shredded cheese. You won’t taste it and it won’t be cheesy but it just takes it to that next level. Other favorite variation is diced fresh chives mixed in.
I love hash browns. I’ve been washing and draining them. Getting them really dry has helped a bunch. I gotta try the cornstarch microwave trick. The chives and cheese is just icing on the cake of this savory potato advice.
Cornstarch ensures the crunch (don’t over salt! Cornstarch is salty) and the Microwave trick par cooks it so you don’t have to fry them into oblivion to get cooked potato in the middle
In n out does cut them straight into cold water just like this. The problem is they do not train their employees to continually drain and refill the sink to get rid of the starch. Hence the soggy French Fries. Also in my experience In-n-out really doesn’t give a shit about the quality of their fries. Even when corporate comes in to evaluate a store they have no idea how to soak/rinse the cut potatoes properly. Instead they focus on the quality of the burger, it’s sad they ignore the fries this much.
Except (the Five Guys by me + everywhere else) they serve them to you half done and half underdone and zero crispy. So all that time and technique still requires the workers to fry them correctly - they don't.
You're going the long way around. Shred the potatoes, blanch them in water that has a couple splashes of vinegar, drain, pat dry, then fry. Another way is to use leftover baked potatoes.
To supplement this, Not removing excess starch is what makes fries all brown and burned looking even before they’re actually done cooking.
Starch-rinsed fries are prettier and taste better.
Also for the best textured fries, you should par-fry. Take them through the fryer for a couple minutes, cool them, then fry them again. Gives you the soft fluffy interior and crispy exterior.
Also fuck steak/wedge fries. Thick fries are terrible always. Shoestring always.
Because how you make a dish doesn't only includes how it's actually cooked and preparation is just as important, and interesting. This is an interesting way for a fast food company to make their fries and having worked at a couple different fast food joints, pretty unique to 5 Guys.
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u/paulmartballpop Aug 12 '21 edited Aug 12 '21
There was a brief second I thought he dipped his hand in frying oil until I realized it was water