Chef Mohamud reveals blanching, not soaking, is the secret to perfect crispy fries
Whether you are a home cook or working in a professional kitchen, this simple yet effective technique can make all the difference in achieving fries that are crispy, flavourful, and perfectly golden.
For many, achieving the perfect fries, crispy on the outside and soft and fluffy on the inside, can be a real challenge.
If you have ever wondered why fries at home never seem to measure up to those at your favourite fast-food joint or restaurant, the secret might just lie in the method you use.
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While some home cooks rely on soaking potatoes in cold water before frying, Chef Mohamud Shaib from Tribe Hotels Nairobi at the Village Market believes that blanching is the key to achieving that perfect texture and flavour.
Chef Mohamud, an expert in the culinary world with experience in halal food preparation and TV cooking segments, shared his insights with The Eastleigh Voice.
He explained that while soaking helps to remove excess starch from potatoes, it is blanching that truly takes fries to the next level.
“There is a significant difference between soaking and blanching. Soaking involves immersing the potatoes in cold or room-temperature water for hours, which helps to extract the starch. But blanching is a completely different process,” said Chef Mohamud.
“Blanching involves briefly boiling potatoes in hot water or steaming them and then rapidly cooling them in ice water. This technique enhances the flavour, crisps up the texture, and makes the fries much easier to deep fry.”
The chef went on to explain that blanching offers more than just a crispy exterior.
It provides an opportunity to infuse additional flavours into the fries, something that soaking simply cannot achieve.
“At fast food restaurants, the use of seasonings like salt, black pepper, and other spices after blanching ensures that the fries have a rich, well-rounded taste. Soaking, on the other hand, doesn’t do much for flavour enhancement,” Chef Mohamud remarked.
Blanching is also crucial in fast-paced kitchen environments, especially in establishments with high volumes of customers, where efficiency is key.
“Blanching fries makes the frying process faster and more predictable. You’re essentially pre-cooking the fries, so when it’s time to deep fry them, they cook more evenly and turn out crispier,” he explained.
"This method is particularly beneficial when dealing with large batches, especially at fast-food or hotels or when preparing fries to freeze for later use."
The science behind blanching: Why does it work?
Blanching is not just a culinary trend; it is rooted in science.
The process involves briefly boiling potatoes in hot water or steaming them, which helps to break down some of the starch in the potatoes. After this, the potatoes are quickly cooled in an ice bath to halt the cooking process.
This combination of heat and rapid cooling helps to lock in the flavour and preserve the potatoes’ natural texture.
For those new to the process, Chef Mohamud offered the following advice:
“Blanching is relatively simple. It’s something you can easily do at home to make your fries even better. Whether you’re making fries for a family dinner or preparing batches for a party, blanching gives you more control over the texture and flavour.”
Step-by-step guide to blanching potatoes at home
To help you achieve the crispiest fries possible, Chef Mohamud shared his recommended blanching method:
Prepare the potatoes:
Start by peeling and cutting the potatoes into your preferred shape, whether that is thin fries, thick-cut wedges, or crinkly fries.
Boil the water:
Bring a large pot of water to the boil, adding a pinch of salt for added flavour. The water should be at a rolling boil when you add the potatoes.
Blanch the potatoes:
Add the cut potatoes to the boiling water and let them cook for about 3 minutes.
The goal is to partially cook the potatoes, not to fully cook them. The blanching should soften the outside while keeping the inside firm.
Ice bath:
Once the potatoes have been blanched, immediately transfer them to an ice bath to stop the cooking process.
This will prevent the potatoes from becoming too soft and soggy, and allow the potatoes to sit in the ice water for 2-3 minutes.
Dry and fry:
After cooling, carefully remove the potatoes from the ice water and pat them dry with a clean kitchen towel.
The drier the potatoes, the better the results when frying. Now, they are ready for deep frying to achieve that perfect golden, crispy finish.
Chef Mohamud explained that blanching also plays a role in preserving the nutritional content of the potatoes.
“Blanching is a gentler process compared to boiling, which helps to retain more vitamins and minerals, especially those sensitive to heat,” he said.
When to use blanching and soaking
While blanching is ideal for creating crispy fries, there are still instances where soaking may be beneficial, especially for home cooks looking for more tender fries.
Soaking potatoes can help remove extra starch, which leads to less stickiness during frying.
This method is often used when making crinkle-cut fries or thicker cuts, as it helps them stay together without falling apart.
However, Chef Mohamud emphasised that when you are looking to achieve the best fries with the crispiest texture, blanching is the superior option.
“If you’re making fries for a quick snack or a special occasion, blanching will give you that restaurant-quality result at home,” he said.
Blanching vs. Soaking: the verdict
In the battle of soaking versus blanching, Chef Mohamud strongly advocates for the latter.
“For those looking to elevate their fries at home, blanching is the way to go,” he stated.
“It’s a small effort that yields big results in terms of flavour, texture, and overall satisfaction.”
Whether you are a home cook or working in a professional kitchen, this simple yet effective technique can make all the difference in achieving fries that are crispy, flavourful, and perfectly golden.
Time to make those fries now.
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