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Here’s an interesting idea: naturally ferment potato before frying it. The process of natural fermentation consumes the readily-available sugars and simple starches in and especially on the pieces of potato. This means that when they are cooked, they take on color from caramelization much more slowly. It also means that their flavor is enhanced in complexity. A longer fermentation period will lend more ferment-funk to the food, so for those who aren’t a huge fan but still want to try this process for its other benefits, try starting the ferment at room temperature for 24 hr and then placing the culture into the fridge until it’s time to use it. We have let it stand at room temp for up to 5 days and find that the fermented flavors are nearly imperceptible.
As with all naturally fermented items it is important to work with clean hands, tools and materials. It is also of vital importance that at least the minimum concentration of 2.5% salt by weight be maintained across the entire culture. Since we are putting a salt brine around large pieces of potato, we will use a 5% salt brine solution, assuming that it will be about half of the mass of the culture.
When it is time to use the fermented potatoes, rinse them off thoroughly and then pat them dry before placing them into the fry oil. As with normal fries, they turn out better if they are twice-fried - first at a lower temperature, gaining no color but allowing some gelatinization of the starch, and then again (after chilling, ideally) in hotter oil to crisp up their outside surfaces and make them fluffy inside.
Makes enough for 2-3 people, roughly a pound.
Equipment:
small saucepan
non-reactive fermentation vessel: e.g. 1 quart glass canning jar(s), pickle crock
deep frying setup including draining/cooling rack
Ingredients:
2 ea potatoes Russet or similar - starchy potatoes; about a pound
500 ml water or 250ml w/ 250g of ice ready to go
25 g salt close enough to 5%
Procedure:
1. Place salt and water into a small saucepan and bring to a boil. Chill. If using ice, add the ice once the water has boiled and is off the heat.
2. Scrub the potatoes under running water to get the skin really clean. Fermentation works best if the skin is left on.
3. Cut the potatoes to desired size for fries.
4. Store cut potatoes in fresh water while working.
5. Once the brine has cooled to room temperature, drain any fresh water off the potato pieces and pour the brine over the potatoes so they’re covered.
6. Allow to sit, loosely-lidded, at room temperature for at least a day to allow the culture to get going. If you have other naturally-fermented pickles, you may innoculate the potato culture with some of that brine, in order to ensure that LABs get going quickly on the potatoes. This technique also works if you really don’t want potato skin on your fries.
7. Once the potatoes have fermented satisfactorily - about a week at room temp, probably can stand to go for longer in the fridge - drain them and rinse them well, and pat them dry.
8. For the first frying, keep the oil around 325F or so, and fry in batches for about 4 minutes each, or so. You may be able to see evidence of starch gelatinization, but they should not take on color.
9. Allow them to cool completely on a rack.
10. Place them in a sealed container and chill them - refrigeration or freezing are both fine. Some research suggests that freezing results in even-fluffier fries, but chilling of some sort is essential for the fries to have an excellent texture.
11. When you’re ready to eat the fries, fry them again from cold at around 360F or so. This time they should take on color but they will do so more slowly than normal fries, which makes it a lot easier to ensure they’re all properly cooked.
12. Apply any desired seasonings to the fries the moment they come out of the fryer.
13. Serve and enjoy warm, perhaps with some homemade ketchup or spicy mayo made from a fermented hot pepper relish.
Music: www.bensound.co...
20 мар 2024
