proteins and stray carbohydrates-that it doesn’t even have to be listed as a peanut ingredient for allergen information! You can read about it on the FDA’s allergen page as well as the Food Allergy Research & Education website.)
Homemade french fries deep fryer free#
(As a matter of interest, pure peanut oil is so free of impurities-i.e. French fried potatoes fried in refined peanut oil taste like frenchfries. Long accepted as a standard deep frying oil because of its neutrality, high smoke point, and ready availability (on the bottom oil shelf of most grocery stores), peanut oil is the choice of home fryers as well as chains such as Five Guys Burgers and Fries. The reigning contender in this category is the aforementioned refined peanut oil. What we don’t want from our cooking oil is something that will tinge the fries with an unwanted flavors-I’m looking at you, metal-fish tasting canola oil! When people talk about oils, they often refer to them as having a “neutral” flavor, and that’s what we want: a flavor that will not taint the potatoey goodness of the french fries. And since oils start to break down even below their smoke point, we need an oil with a high smoke point for the 375☏ (191☌) frying we will be doing. Case in point: cold pressed peanut oil can hardly be used for cooking at all before it starts to smoke and burn, while refined peanut oil has a smoke point of 450☏ (230☌). Any highly-flavored seed oil will not work well either, as their impurities lower the smoke point.
Yes, it would be easy to fry your fries in regular salad oil since you have some on hand, but it has a smoke point that is low enough to become dangerous and start tasting bad at deep-frying temperatures. Plus, when an oil starts to smoke, its flavor changes, tasting burnt, and it transfers those flavors to your food. This means that an oil with a proper smoke point for a given task is not just a recommendation, it is a matter of safety. When those “gaseous products” that escape the oil meet a flame, they can ignite. the characteristic temperature at which a fat breaks down into visible gaseous products… depends on the initial free fatty acid content of the fat: the lower the free fatty acid content, the more stable the fat, and the higher the smoke point.-Harold McGee, On Food and Cooking, pg. …limit the maximum useful cooking temperature of cooking fats.
We need to consider smoke point and flavor profile. We’re here to travel with you through the realm of critical temperatures to a glorious, golden-brown fry-vana.Īt the outset, we have a decision to make: what oil should we use to fry our fries? We need an oil that can handle the high heat of deep frying and that will give us good tasting fries.
Homemade french fries deep fryer series#
No, that’s why you’ve started reading our series on homemade french fry cookery. So why would you settle for average, oven-baked, store-bought, crinkle-cut fries? You wouldn’t. But not you-you are not average, and neither is your food. The average home cook is just that: average.
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