OT: French Fries

I don't know if they've changed the process for making oven FF since going
trans-fat free, but they just don't seem the same. Probably my imagination,
but they just don't seem crispy anymore. So I'm considering buying one of
those home fryers, probably a Bravetti based on my research. I don't intend
to fry a lot, just some fritters, fries, rings, etc.

So what's the groups experience with a fryer, Jill? I understand that the
small ones can only do small loads, as the oil loses heat too quickly,
resulting in soggy food. I've also read that good fries should be cooked
twice, once at about 185 to blanch them and again at 375 to crips them up.

jmcquown...

Because I like to cook you ask me about a fryer? LOL Sorry, I haven't
owned a fryer since I had a Fry Baby back in the early 1980's. I very
rarely fry anything and when I do I just use a deep cast-iron pot (I believe
Lodge calls it a "chicken fryer"). I don't know why I have it (maybe it was
a gift?) because I don't fry chicken!

Chakolate...

I had a FryBaby for years, and it worked just fine. I was only feeding
myself, so you might need something bigger. The oil heated quite
quickly, so there was no problem with it getting cold.

Any comments.

Jo Firey...

I used a Fry Daddy or a Granpappy for years and was happy with it. My
current fryer has a closed top and filters that need to be changed and a
thermostat. I'm about ready to pitch it and buy a new Granpappy.

Only raw potatoes need to be fried twice. The first frying just leaves in
too much moisture and they get soggy. Frozen fries are in essence already
blanched.

My most common use of a fryer is to make my own tortilla chips. The kids
like deep fried corn dogs and cheese sticks.

Matthew...

What type of potatoes are you using to make your fries? How big is the
cut?
Are you putting frozen items into the oil?
What type of oil are you using?
Are you using a digital or regular thermometer?