/ck/ - Food & Cooking

>>9268509
Seasoning

They're curly and fun to play with!

>>9268509
More surface area for more crispiness

A better question is, how can a home cook cut them like that?

>>9268532
this is fucking stupid. think about it for a second.

>>9268509
>implying crinkle cut fries aren't the patrician's choice

>>9268587
Crinkle cut fries are never as crunchy or tasty. They work great on paper but I've never seen it executed well at all.

>>9268592
I've had good crispy crinkle cut fries from Shake Shack here in NYC, but anywhere else I've been, even in a bunch of other states, their shitty and limp.

>>9268592
In my experience they are also the blandest variety availabe,

>>9268572
http://thesweethome.com/reviews/best-spiralizer/

>>9268509
>Aren't they literally the same thing?
No, you can't get a potato big enough for that nor could you easily curl them, it's mashed potatoes formed into a curly shape by machines and coated in seasoning to keep them together during cooking.

>>9268623
How stupid are you? Fucking double nigger

Curly > Steak = Wedges > Waffle > Regular >>>>>>>>>>> Crinkle-cut

>>9268612
Shake Shake fries are not terrible, but they are in no way good

>>9268592
Clearly you've never been to Del Taco

>>9268587
Literally the worst possible variation of fries.

Who /julienne/ here?

>>9268587

Pig disgusting

>>9269497
This. I always figured Danny Meyer chose them for Shake Shack just so everyone would talk about the burger and not the fries, like people do when they talk about Five Guys.

>>9268587

How can a single human being be this wrong?

>there are people in this thread who never wrapped a trout in shoestring potato before deepfrying it

>>9268576
>think about it for a second.
They probably don't have more surface area than a fry with a length comparable to the total length of the curled fry but more surface area would probably result in a crispier fry. Refute this?

>>9270309
Is "trout" a euphemism for your dick, anon?

>>9268623
Are you being serious or an I being trolled?

>>9268587
I have never had good crinkle cut fries. They're always either soggy or burnt.

>>9270260
those are great.

>>9270318
they don't have more surface area. claiming they do, is stupid.

>>9268623
>mashed potatoes
some of them have skin on the outside
>couldn't easily curl them
specialised cutter, notice there are different size curls
>coated in seasoning to keep them together
how the fuck would coating mashed potatoes in seasoning help keep its shape in a deep frier?

>>9268587
>school cafeteria fries

>>9269497
That would be steak fries

>>9268509
Except they aren't. They taste like spiced cardboard. You are just a shit eater with trash taste buds.

>>9271979
Terrible taste.

>>9268587
>Crinkle cut
>Del Taco
>"Good"

What the fuck am I looking at

>>9268509
Waffle can be godly but they're usually not. steak rule, curly are almost always okay
crinkle is the lazy mans fry

>>9270260
Steak and Shake fries cooked for an extra 45 seconds are the only fries I will eat

>>9268587

I can't handle crinkle cut, my entire childhood my mom would make those Walmart great value crinkle cut fries in the oven and they were the soggiest disappointments ever

Steak fries are objectively the best fries

jojo fries

>>9272792
These can be good but more often than not the seasoning just falls off when you pick them up and the insides are cold.

>>9268509
Curly fries are 90% of the time soggy as fuck and the seasoning sucks.

Only a nigger would prefer curly fries over the classic.

>>9273155
>the seasoning sucks
GET THE FUCK OFF MY BOARD

>>9268509
Curly fries are GOAT within the first two minutes out of the fryer. After that, my dog leaves better-tasting coils on my neighbor's front lawn. You can't eat them while you're eating your sandwich, or you end up throwing away half of them.

Duckfat fries are objectively the best french fry.

Absolute shit. Its simple physics, the coils will stick together in the freezer and fryer, actually reducing surface area, and creating dense uncooked parts, resulting in a horrible product.
The people who prefer these are simply clinging to the applied seasoning and the infantile thought that it looks like a coil. Its for babies. Straight fries can be seasoned and cooked with much better results. Its not the curl you like, its the seasoning. Unless you're a small child, then its all about the curl.
These are stupid reasons that need to quickly die in blast furnace. If anyone seriously defends curly fries, you need to rethink your entire life.

I get the frozen seasoned Arby's curly fries from the frozen section at your local supermarket and they're orgasmic, my favorite fries by far

>>9273267
you ever consider that maybe you just suck at cooking curly fires

>>9272792
aka potato wedges you fucking faggot

Fill me in on how to make some sick ass fries at home.

>>9274023
Jojos you dumb nigger

>>9270260
Get cold too fast. Whenever I'm getting boneB at BJ's brewwhatever they bring these fries out and they are invariably cold.

>>9274050
a retarded name slapped on potato wedges

>>9274060
They become jojos when season and coated the same way as the fried chicken. Just like the pic the other guy posted

The problem with curly fries is when you get some that are coiled more densely than others, resulting in some of the fries being overcooked and some of them being undercooked.

It's the same problem with waffle fries.

>>9273754
You really think I make this shit at home? I tried the frozen, oven cooked curly fries once, and they sucked a dick.
Every god damn restaurant I try that is fucking them up too. Clearly these must be extremely difficult to master, the stuck coils and huge variance is size makes them extremely inconsistent. Its simply a bad idea and it needs to disappear.

>>9268513
What do they actually season them with? Why are they orange?

>>9274901
http://www.foxnews.com/food-drink/2016/06/28/why-do-all-curly-fries-taste-exactly-same.html

>>9274901
If I had to hazard a guess, which I do, mostly paprika(taste and color), garlic/onion powder, and black pepper.

>>9273148
And then youre just biting into nothing but potato with no seasoning and not even some fucking salt on the inside.

Potato wedges are just too thick

Crinkle cut master race

>>9274947
It is. Apparently it started off a proprietary blend produced by a single manufacturer, but over time people came to expect curly fries to be orange and garilc-y, so imitators popped up. Now they're the same everywhere.

>>9274969
There is an art to slicing potato wedges that just about no one ever gets right. They need to be wide, but not much thicker than a regular french fry. Publix makes an amazing potato wedge.

stop eating carbs

>>9269442

This seems about right

>>9275011
I think youre right about that. I dont care much for potato wedges but when I do get them the best ones are always the smaller ones.

>>9269497
>>9268592
>>9270450
There is one place that does crinkle cut correctly.

>>9270260
they are marvelous, but it is easy to fuck up and have them dry and too crispy. They are the best if they retain some softness

>>9275017
Retard.

how do you cook your fries, /ck/?

I used to just fry them at max temperature (200C) for a few seconds after cutting them, which turned out alright, but then I learned the perfect method of my grandmother

>peel and cut the potatoes in fries form
>submerge in water, let the startch be washed away
when you put them in the hot oil don't be a retard, try to dry them first
>fry them at 100C, very slowly, until they start to get golden
>get them out, they are now soft and sweet
>turn the oil to 200C and fry them for just some seconds to get them crispy
all of this in olive oil, because I'm a spanishfag that can get highest quality oil for cheap
don't forget to add salt

>>9276693
Blanch first, let dry.

Then the same double-deep-fry you mentioned, ideally in duck fat. I rarely have that much duck fat on hand so I normally use peanut oil instead.

>>9276706
>peanut oil
I find that it changes the flavour too much, I would rather use sunflower oil

>>9268587

>>9276725
I'm using refined peanut oil. It has no appreciable taste (that's the point). Don't confuse that with the cold-pressed peanut oil that tastes like peanuts.

>>9276742
alright, although its also a matter of peanut oil being less healthy

but fuck everything, this is /ck/, not /fag/

>>9276760
Sure, I'd prefer olive oil for the health factor, but it can't take the heat as well. The peanut oil is largely an economic decision. It's crazy high smoke point and very good thermal stability let me keep using it many more times than I got when I used to fry with olive oil.

>>9276769
Noted.
For meits not an issue, since I can replace olive oil at any time due to it being really cheap in my country, even the higest quality one

>>9272792
Is that a jojos reference

>>9268509
in the uk we call them twisty tatters or spiral spuds.

>>9276821
>KH1
please

>>9271979
KFC steak fries will make you cum alright, it's the only thing enjoyable there

>>9276821
bix nood muh fugga

>>9276769
>>9276781
at least here, it's hard to get actual olive oil. they're 99% of the time a blend of other shit like canola/vegetable, it can tolerate higher heats because it's just olive oil flavored and not the real oil.

>>9277045
sorry to hear that senpai

>>9268587
Literally Nathan's tier

>>9268623
they are a spiral shape cut out of a potato, with a lot of waste. They aren't one long fry curled into shape.

>>9268509
They aren't exactly french fries but shredded hash browns fried to a crisp are the best way to prepare potatoes. Served with runny egg yolk to soften them up and keep them warm. Add hollandaise sauce if you wanna go nuts

>>9277151
tried to them once, but ended up so thin that they became like a paste and absorbed too much oil when I coocked them

>>9277439
I'm lazy and just use the store bought ones. Frozen fries seem to cook better than fresh ones. Straight out of the freezer and into the oil. Why fix what ain't broken? I know you're supposed to soak fresh cut fries in water to remove the starch. Pain in the ass IMO

>>9277639
it is a pain in the ass, so is most good food preparation. fast food is so popular because it really does taste better than what impatient people cook
the one thing i don't do is rinse my rice, i've tried doing it and not doing it so many times, I taste absolutely no difference and it sticks the same. but those tedious steps in cutting, soaking, coating, freezing, coating, frying, isn't worth the effort if it isn't on that large scale.

Nobody wants to wait 2 hours to make 10 minutes of fries.

>>9277659
It's a cost/benefit equation. I'm sure homemade butter is one of the tastiest things in the world. But who can say they have churned their own butter outside a middle school trip to colonial Williamsburg?

>>9273232
Beef fat is better, slim margin though.

>>9268592
Culvers in the great lakes region. I know people here rag on them but they make a good crink

>>9274052
Well our local BJ's doesn't have those anymore so you'd probably love it now

>no one posting waffle fries

Goddamn this fucking shit taste.

>>9277682
If you have a kitchenaid making butter takes 8-10 minutes. Put heavy cream in bowl with paddle attachment and run on medium high. Butter. If you want the european style cultured butter, you can buy the bacteria and let the cream sit for 24 hours before churning.

STEP ASIDE, PLEBS.

>>9269442
preeeeeeetty much

never had a crinkle-cut that was worth a damn

I'd slap tots somewhere between wedge and regular