Tillie Doyle
French fries are a popular side dish, but can you cook them in a glass pan? The short answer is that it's not recommended. While it may be possible to cook fries in a glass pan, there are several potential drawbacks. Firstly, glass is not a good conductor of heat, which means that the fries may not cook evenly or efficiently. Secondly, glass pans are typically not designed for high temperatures, especially those achieved in frying. This could pose a safety risk, as the glass may shatter or crack if exposed to extreme heat. Finally, the blog posts and recipes for cooking fries at home recommend using a cast-iron skillet or a regular skillet on a stovetop, which suggests that these types of pans are better suited for achieving the desired results in texture and taste.
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What You'll Learn
The benefits of using a glass pan
While glass pans are not ideal for cooking fries, they are extremely common and are used for baking cakes, brownies, casseroles, lasagnas, and pies. Glass pans have their own advantages, but they are insulators, which means they slow down the flow of heat between the oven's air and the food. Glass pans take longer to heat up but retain heat longer than metal pans. This makes them ideal for serving casseroles or braises that need to stay warm for a long time.
Another benefit of glass pans is that they are non-reactive, which means they won't corrode from acidic foods like lemon cake, nor will they change the flavor of anything baked in them. This makes them ideal for baking berry cobblers or crisps, as using a metal pan could result in discoloration of the fruit and an unpleasant metallic flavor.
Glass pans are also great for monitoring the progress of your bake, as you can see through them. This is especially useful for less experienced bakers, as they can easily check how brown or crisp the bottom of their crust is.
Finally, glass pans are great for achieving a crispy, golden crust on pies and cakes. Despite taking longer to heat up, once hot, glass pans retain heat, ensuring that the bottom crusts get crisp and golden.
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The best type of potato for fries
It is possible to cook fries in a glass pan, but there are some limitations. Glass pans are not ideal for frying as they can shatter if they get too hot, and they do not distribute heat evenly. Additionally, glass pans may not be able to withstand the high temperatures required for frying. It is recommended to use a skillet or a cast-iron pan for frying fries.
Now, let's talk about the best type of potato for fries. The type of potato you use for making fries can significantly impact their texture and taste. Here are some of the best potato varieties to consider:
- Russet potatoes: These are widely used for making fries, including by McDonald's and In-N-Out. They have a low moisture content, making them ideal for achieving a crispy texture. Russets are also sturdy and hold their shape well after being cut and fried. They are easily accessible in most supermarkets.
- Kennebec potatoes: Kennebec potatoes are considered the ideal choice for making restaurant-quality fries. They have a lower sugar content and higher starch content than Russets, resulting in a crispier texture.
- Yukon Gold potatoes: Yukon Golds are recommended by renowned chefs like Julia Child and James Beard. They are suitable for hash browns and home fries and have a creamy texture and nutty flavour.
- Red potatoes: Red potatoes are recommended for their gluey consistency, which keeps them from falling apart when cut and mixed with other ingredients. They are often used for potato salads and are a good choice when adding seasonings.
When choosing the best type of potato for fries, consider the desired texture, taste, and availability in your area. Additionally, remember that proper preparation techniques, such as soaking potatoes in ice water and double frying, are crucial for achieving the perfect crispy fry.
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The best oil for frying fries
While it is possible to cook fries in a glass pan, it is not recommended due to the risk of thermal shock, which can cause the glass to shatter. Instead, it is best to use a skillet or a cast-iron pan for frying fries.
Now, let's talk about the best oils for frying those perfect golden sticks of potato perfection:
Peanut Oil
Peanut oil is a popular choice for frying fries. It has a high smoke point, which means it can withstand high temperatures without smoking or burning. It is also a saturated fat, which creates a crunchy exterior. Peanut oil is flavourless and has a neutral taste, so it won't interfere with the flavour of your fries. It is also easily available, making it a convenient option.
Vegetable Oil
Vegetable oil is another excellent option for frying fries. It has a high smoke point, ranging from 400 to 450 degrees Fahrenheit, which makes it suitable for deep-frying. It is affordable and easily accessible, as it can be found in any grocery store. Vegetable oil is a blend of oils from different plants, so it is perfect if you're looking for a versatile option.
Animal Fats
If you're looking for flavour, animal fats are the way to go. Beef lard, beef dripping, and duck fat are all traditional choices that will give your fries a rich, savoury taste. However, they can be more challenging to find and more expensive than other options.
Corn Oil
For a sweeter twist on your fries, corn oil is a great option. It will give your fries a distinct, diner-style flavour that's sure to impress.
Avocado Oil
Avocado oil is a healthy option for frying fries. It has an incredibly high smoke point of 520 degrees Fahrenheit, which means it can withstand very high temperatures. However, it is one of the most expensive oils on the market, so it may not be the best choice if you're frying on a budget.
Tips for Frying the Perfect Fries:
- Double-fry your potatoes: fry them at a lower temperature first, then again at a higher temperature to get that perfect crisp.
- Let the potatoes rest between frying batches to cool down and achieve the ideal texture.
- Use an electric skillet for better temperature control, or a standard skillet with an instant-read thermometer.
- Cut your potatoes thinly and dust them with popcorn salt instead of regular salt for extra flavour.
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The importance of soaking potatoes before frying
While it is possible to cook fries in a glass pan, the material of the pan is not the only consideration when frying potatoes. One important step to achieving the perfect fries is to soak the potatoes before frying them.
The main enemy of crispy fries is the natural sugar in potatoes. When fresh potatoes hit hot oil, these sugars brown too quickly, resulting in fries that are dark on the outside but undercooked inside. Soaking potatoes in water helps to remove excess starch from the surface, preventing the potatoes from sticking together and making them crispier. This is because starch is a large carbohydrate made up of a long chain of sugar molecules. Soaking the potatoes also helps to reduce acrylamide, a naturally occurring chemical created when frying starchy foods, which has been linked to cancer in animal tests.
There are differing opinions on the ideal length of time to soak potatoes, with some recipes recommending at least 30 minutes, while others suggest leaving them overnight. It is also possible to add salt to the water to create a brine bath, which can enhance the flavour of the potatoes. However, one source warns that too much sugar or acid in the brine could break down the potatoes while soaking. After soaking, it is important to thoroughly pat the potatoes dry before frying, as failing to do so can result in excessive oil splatter.
While soaking potatoes can help to improve the texture and flavour of fries, it may not be a crucial step for home cooks. The variability of oil temperature, potato variety, and other factors may have a larger impact on the final result than the soaking method. Ultimately, the perfect fry is a matter of personal preference, and home cooks can experiment with different techniques to find the method that works best for them.
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The double-fry method
The second round of frying involves dropping the pre-fried potatoes into hotter oil, at a temperature of about 375°F/190°C, for 3-5 minutes. This step gives the fries a golden and crispy finish. The double-fry method is a standard practice for many fast-food chains, ensuring that each fry is tender, flavourful, and crispy.
Some recipes suggest soaking the potatoes in water for at least 30 minutes up to 24 hours before frying, helping to remove excess starch and prevent oxidation. After frying at a lower temperature, the potatoes are then fried a second time at a higher temperature, resulting in a thick layer of golden brown crispness that stays even when cooled.
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Frequently asked questions
No, it is not recommended to cook fries in a glass pan as they require high temperatures which can cause glass pans to shatter. Cast iron skillets are a popular choice for cooking fries.
High-starch potatoes are best for fries. Russet potatoes (also known as Idaho) are recommended for this reason. Yukon Gold potatoes are also a good option.
Soaking potatoes in water before frying helps to remove excess starch and sugars that can cause them to stick to the pan and burn. Soaking also prevents browning due to air exposure. However, some recipes recommend not soaking the potatoes as the starch helps with browning.
Use an oil with a high smoking point such as peanut, canola, safflower, soybean, vegetable blend, corn, or another vegetable oil.
The double-fry method is recommended for cooking fries. First, fry the potatoes at a lower temperature to cook the interior, then increase the heat and fry them a second time to crisp the exterior.
