[]
Sign In
Menu
Edit hero visual
Youtube ID
Hero Image
  • Print
  • Email
  • Fork this recipe

  • This is part of the Poutine Class.
Title

Details ...
Activity Type
Tags
#CS140 Summary Tweet (limit 96 chars to allow for link #cs140 @ChefSteps and RT)
Difficulty
Featured Image (For Thumbnails)
Include In Galleries
Description
  • Print
  • Email
  • Fork this recipe

  • This is part of the Poutine Class.

Ingredients

Equipment

(csOptional="false")

(optional)

Yield
Timing
Used In
Forks
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position

Step Title

Select ingredients

Step Ingredients

Done
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
Directions
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
{"activity_order":null,"activity_type":["Science"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-18T19:37:45Z","creator":null,"currently_editing_user":null,"description":"The ideal French fry is golden brown in color, crisp on the outside, fluffy on the inside; and it shouldn't be too oily. Many cooks know that the variety of potato is important (we recommend Russet Burbank or Maris Piper), but fewer people know that it\u2019s also critical that a potato be neither too wet nor too dry. A potato that is too wet has a low solids content and will tend to have a waxy, soggy texture when fried. Potatoes that are too dry tend to be too hard and crunchy when fried. \r\n\r\nA simple method that sorts potatoes based on their specific gravity\u2014an estimate of their solids content\u2014can be used to find potatoes that are ideal for frying. Prepare two tubs of brine: the first should be nine percent salt relative to the weight of the water (8.25% salinity) and the other twelve percent salt relative to the weight of the water (10.7% salinity). Plunge each potato into the nine percent brine first; potatoes that aren't too wet should sink in this brine. Then drop these potatoes into the twelve percent brine; potatoes that aren't too dry should float in this brine.","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/MczkwXTPQrCFCiFqfrsZ\",\"filename\":\"Perfect.jpg\",\"mimetype\":\"image/jpeg\",\"size\":319713,\"key\":\"nhY1zy3XQDOz85TJafPO_Perfect.jpg\",\"isWriteable\":true}","forks":[],"id":282,"image_id":"","include_in_gallery":true,"last_edited_by_id":6,"likes_count":42,"published":true,"published_at":"2013-04-18T19:37:45Z","show_only_in_course":false,"slug":"finding-perfect-french-fry-potatoes","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Finding Perfect French Fry Potatoes","transcript":"","updated_at":"2013-09-06T02:23:15Z","upload_count":0,"used_in":[],"yield":"","youtube_id":"AoCCuys2cMY","tags":[{"id":1,"name":"food"},{"id":2,"name":"science"},{"id":5,"name":"physics"},{"id":51,"name":"crispy"},{"id":208,"name":"crunchy"},{"id":261,"name":"fries"},{"id":262,"name":"fried food"},{"id":273,"name":"density"}],"equipment":[],"ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"","note":"Burbank","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":697,"product_url":null,"slug":"russet-potatoes","sub_activity_id":null,"title":"Russet potatoes"}}],"steps":[{"activity_id":282,"audio_clip":"","audio_title":"","created_at":"2013-05-06T18:48:07Z","directions":"* For the weak brine, dissolve [g 90] of salt into each [g 1000] of water. Potatoes should sink in this brine.\r\n* For the strong brine, dissolve [g 120] of salt into each [g 1000] of water. Potatoes should float in this brine.\r\n","hide_number":true,"id":1208,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8388604,"subrecipe_title":null,"title":"Prepare salt brines","transcript":null,"updated_at":"2013-06-20T21:37:04Z","youtube_id":"","ingredients":[]},{"activity_id":282,"audio_clip":"","audio_title":"","created_at":"2013-04-18T19:37:45Z","directions":"* Place the potatoes into the weaker brine and sort them into two groups: those that sink and those that float. Potatoes that float in this brine are too wet for frying, reserve them for another use.","hide_number":true,"id":1063,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8388605,"subrecipe_title":null,"title":"Eliminate potatoes that are too wet","transcript":null,"updated_at":"2013-06-20T21:37:04Z","youtube_id":"","ingredients":[]},{"activity_id":282,"audio_clip":"","audio_title":"","created_at":"2013-05-06T16:03:58Z","directions":"* Place the potatoes that sank in the weak brine into the strong brine. Potatoes that float in this brine are ideal for great French fries. Reserve those that sink for another use.","hide_number":true,"id":1207,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8388606,"subrecipe_title":null,"title":"Eliminate potatoes that are too dry","transcript":null,"updated_at":"2013-06-20T21:37:04Z","youtube_id":"","ingredients":[]},{"activity_id":282,"audio_clip":"","audio_title":"","created_at":"2013-05-10T18:01:20Z","directions":"* Once you've sorted out the perfect potatoes, check out our recipe for <a href=\"http://www.chefsteps.com/activities/thick-cut-french-fries\" target=\"blank\">thick-cut French fries</a>. ","hide_number":true,"id":1221,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8388607,"subrecipe_title":null,"title":"Make French fries","transcript":null,"updated_at":"2013-06-20T21:37:04Z","youtube_id":"","ingredients":[]}]}