Frozen Fries vs "Fresh Cut"
This may not be a popular opinion...but I have recently come to the conclusion that the margin of error with fresh cut fries is so great, that more often than not I actually prefer the frozen variety in a unknown situation. Aka 'I have never been to this place before and they may really mess up the fresh cut fry thus ruining my lunch/dinner.'
When done right, nothing beats the fresh cut fry, but I am finding this hard to come by. Frozen fries and usually consistent. No? Yes?
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12 Comments:
Around here, burger reviewers turn their noses up at frozen fries as if they are being served fried worms. I have no such pretentions. I prefer tender and crispy frozen to limp and greasy fresh, which is mostly how fresh turns out.
lambowner at 9:52AM on 03/30/09
I think it all depends on the fry. Bad quality frozen fries are bad, but I don't see why frozen fries can't be good. If they are good enough for Thomas Keller, why not the rest of us.
http://nymag.com/daily/food/2007/01/in_his_cookbook_bouchon_thomas.html
SqueezeBottle at 11:29AM on 03/30/09
I thought I would never go there but frozen fries are more consistant in quality and cheaper to prepare....it sounds good to say we have fresh cut fries but if not done right, they'll ruin a meal...
Markbb at 12:03PM on 03/30/09
As with most things, I think it comes down to quality of the item and how well it is prepared. A good quality potato whether fresh or frozen, good, clean (but perhaps not brand new directly out of the container) oil at the right temperature, frying the potatoes for the right length of time, salting/seasoning them quickly post-fry and getting to eat them pretty soon after they come out of the fryer are all really important to a good french fry experience, right?
I've had spectacular fries that were fresh and fried just once, fresh and fried twice, fresh and fried three times even and I've had spectacular fries that were frozen and chucked in the fryer straight from the freezer. They've been thick and thin and shoestring thin. They've been made from all sorts of different kinds of potatoes.
I do think that frozen fries allow for a far more consistent end product than using fresh potatoes.
ccbweb at 12:21PM on 03/30/09
The issue with fresh cut is often the blanching process. You have to fry them for a while at a lower temperature in order to cook them through, then rest them for at least an hour, then fry them at a higher temperature to crisp the outside. If this isn't done correctly, you get the massive sadness that is limp and greasy fries.
If they're done right, fresh are lovely, but most places should do frozen. Easy and consistent.
unarata at 1:03PM on 03/30/09
Sorry, but can't relate to this one--I like potatoes that taste like potatoes!
HeartofGlass at 4:28PM on 03/30/09
My restaurant has what are considered to be some of the best frites in the city. And I'm the guy who makes them most of the time. The process:
We cut russets (though I perfer yukon gold) to 1/4" shoestring size and soak them in slightly acidulated water overnight. I'm forgetting the science, but this really helps with the crispness. Then they are fried in large batches at 300 for four minutes, spread on sheet pans and cooled. We fry them again at service for ~2 minutes. I can't stop eating them on the line and I don't even like fries.
sailordave at 5:34PM on 03/30/09
I was watching a programme the other day (it's a UK programme called 'You are what you Eat') and the nutriotionist analised several brands of frozen fries. Most of them had loads of saturated fat and 3 times the recommended amount of salt per 100grams. I always believe natural is best as you control the cooking process and what goes on them and I am so unused to eating anything processed that I cannot stomach the stuff anymore.
HappyMuncher at 7:36PM on 03/30/09
Re: happymuncher - I was somewhat obsessed with "You are what you eat" for a while (being a dietitian), and while yes, most of the people eat MASSES of horrible food, "Dr" Gillian is something of a quack if you do your research on her, and the homemade root vegetable "chips" that they talked about in that episode were garbage. I tried to make them on 2 different occasions, and despite using a mandoline to ensure evenness of my veg, everything cooked at completely different rates, and never did get crispy unless they were burned.
Somewhat off topic - no hijacking intended.
I prefer fresh fries, but I only go to a few places that I know will do them well, or else I order mashed, baked or Lyonnaise. :)
MaresyDotes at 10:52PM on 03/30/09
MaresyDotes, what's lyonnaise?
I prefer fresh cut but I'll eat frozen, I'm not that picky. I like when the skin is left on and I guess I associate that with fresh cut, but it doesn't have to be. The skin makes for extra flavor.
Hillary
Chew on That at 1:30PM on 03/31/09
I typically use frozen fries, simply because they are quicker & easier to fix. But when I get the chance to make fresh cut fries, those are definitely my 1st choice.
KatomRS at 1:39PM on 03/31/09
MaresyDotes: I know that Dr. Gillian's academic credentials have been under scrutiny but there is nodenying that she knows what she is talking about and the frozen fries statistics are pure facts, printed on the labels for all (who care) to see. I think that the main message is that you can eat healhily and delicious with a little bit of effort and creativity and here in the UK (as in America) it is a message that needs to be drummed in as the food culture is very deficient, full of processed junk. The worst is that people blame 'being busy' or convenience for eating badly...that's when you know the problems are really serious.
HappyMuncher at 12:21PM on 04/09/09