Brined sous vide French fries

Step by step

1. 

   1Cut and bag with brine

   ~15 min

   For this step

   • Peeled floury potatoes (Russet or similar)500 g
   • Water (brine)500 g
   • Salt (brine)7.5 g
   • Glucose syrup DE 425 g
   • Baking soda1.25 g

   • Cut potatoes into 18 mm square batons. Mix all brine ingredients until dissolved.
   • Bag 500 g potatoes with 500 g prepared brine in one layer; a little brine remains. Seal without crushing, or clip the open pouch mouth above the bath.

2. 

   2Cook the potatoes

   90 °C bath~25 min

   • Heat the bath to 90 °C. Submerge the potatoes and cook about 25 minutes after temperature recovers.
   • A baton should be very tender through the centre but still lift intact.

3. 

   3Dry, then par-fry

   130 °C oil~30–45 min

   For this step

   • Neutral frying oilenough for 5–7 cm depth

   • Drain gently onto a rack. Cool and dry until no surface water remains.
   • Heat oil to 130 °C. Fry small batches about 8 minutes, until the outside sets but stays pale. Drain on the rack. Keep the pot no more than half full.

4. 

   4Freeze after the first fry

   heat off4 h or overnight

   • Cool the par-fried fries.
   • Freeze spaced apart on the rack until solid, about 4 hours; then transfer to an airtight freezer bag.

5. 

   5Final fry from frozen

   190 °C oil~3 min per batch

   For this step

   • Fine salt to finishto taste

   • Heat oil to 190 °C.
   • Remove loose ice and fry small frozen batches about 3 minutes, until golden and crisp.
   • Drain, salt and serve immediately.