- September 15, 2024
- by Cindy Williams
- 0 Like
- 0 / 5
- Cuisine: Comfort Food, French, Steakhouse Cuisine
- Difficulty: Medium
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Prep TimeHalf a day
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Cook Time15 minutes
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Serving2
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View62
There is already a recipe for French fries on this site, and that method is very good. But this recipe is the GREATEST OF ALL TIME. I encourage you to look at the same recipe on Recipetineats.com which has a very good description of how to do this. I absolutely agree with the writer on that site that SAFETY is a huge consideration in making these fries. Any time you are working with hot oil in large quantities, the potential for a grease fire has to be accounted for. And if you are sipping wine and watching a movie while you are preparing a leisurely weekend dinner, there is even more opportunity for forgetting that big pot of hot oil bubbling on your stove. Be careful! As a rule, once I start heating oil, I set my timer on my Iphone so that it alerts me every 3 to 5 minutes. The alarm reminds me to check the oil! Otherwise, I might get caught up in watching Nicole Kidman in “The Perfect Couple,” on Netflix and forget what I’m doing.
These fries were simply amazing. It took half a day to execute this method but it was so worth it. Now, this is probably not the sort of thing I could do with my movie-watching friend who demands that I sit down and watch the movie (as opposed to going back and forth to the kitchen to check on whatever I am cooking). Unfortunately, that’s why a particular person doesn’t get many dinner invitations any more. I LOVE to cook and going back and forth between the kitchen and the big screen in the living room is WHAT I DO.
By the way, notice the Suzani on last night’s dinner table. I have lots of these textiles from Uzbekistan that I have ordered from Ebay. The modern ones are machine embroidered and they are absolutely beautiful. Often, they arrive by mail wrapped in muslin and sealed with wax! If you buy older ones from Ebay, they may need to be dry cleaned but I have many brand new ones. I use them on the table, on the bed, as curtains, and even shower curtains. According to Wikipedia:
Suzani is a type of embroidered and decorative tribal textile made in Tajikistan, Uzbekistan, Afghanistan and other Central Asian countries. Suzani is from the Persian سوزن Suzan which means needle. The art of making such textiles in Iran is called سوزندوزی Suzandozi (needlework). Suzanis are rather delicate and extremely few examples survive from before the late 18th and early 19th centuries. They belong, however, to a very ancient tradition. In the early 15th century, Ruy Gonzáles de Clavijo, the Castilian ambassador to the court of Timur (Tamerlane), left detailed descriptions of embroideries that were probably forerunners of the suzani.
Suzanis were traditionally made by Central Asian brides as part of their dowry, and were presented to the groom on the wedding day.
Ingredients
French Fries
Directions
For two people, you need two large russet potatoes and a liter of oil (48 ounces).
Prepare the potatoes: Peel them. Then slice off the rounded edges so that you have a brick shaped potato that will sit flat on the countertop. Now slice the potatoes so that you have batons about 1/4 thick. SOAK THEM IN ICE WATER IN THE FRIG FOR AT LEAST AN HOUR.
BLANCH THE POTATOES IN WATER: Have a big pot or Dutch oven with cold water in it. BE SURE TO POUR IN 2 TBS. OF VINEGAR AND A GOOD SPRINLE OF SALT. Put the refrigerated potato batons in the water, and bring the heat up so that the water comes to a boil. THEN IMMEDIATELY lower the heat and let the potatoes simmer for about 10 minutes (maybe not quite this long). This is a very gentle simmer. You want the potatoes to be cooked through with a rough exterior, but you do not want the potatoes to fall apart! So, watch this carefully!
Arrange the potato batons side by side on a paper towel on a rack. The potatoes will "steam dry." When they are cool, put them back in the refrigerator for about an hour.
FIRST FRY: This fry is at about 275 degrees. It will take about 4 to 5 minutes. You want to cook the fries, but you do not want them to color.
INTO THE FREEZER AFTER FIRST FRY: After the first fry, arrange the batons on another paper towel on the rack. When they have stopped steaming, put them in the freezer for about an hour.
SECOND FRY: The second fry will be at about 380 degrees to 400 degrees. This should take 3 to 5 minutes. Carefully drop the potatoes in the hot oil and let them get brown then remove them from the oil when they are done. They will be crispy on the outside and fluffy on the inside.
Sprinkle the fries with sale and enjoy!
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Ingredients
French Fries
Follow The Directions
For two people, you need two large russet potatoes and a liter of oil (48 ounces).
Prepare the potatoes: Peel them. Then slice off the rounded edges so that you have a brick shaped potato that will sit flat on the countertop. Now slice the potatoes so that you have batons about 1/4 thick. SOAK THEM IN ICE WATER IN THE FRIG FOR AT LEAST AN HOUR.
BLANCH THE POTATOES IN WATER: Have a big pot or Dutch oven with cold water in it. BE SURE TO POUR IN 2 TBS. OF VINEGAR AND A GOOD SPRINLE OF SALT. Put the refrigerated potato batons in the water, and bring the heat up so that the water comes to a boil. THEN IMMEDIATELY lower the heat and let the potatoes simmer for about 10 minutes (maybe not quite this long). This is a very gentle simmer. You want the potatoes to be cooked through with a rough exterior, but you do not want the potatoes to fall apart! So, watch this carefully!
Arrange the potato batons side by side on a paper towel on a rack. The potatoes will "steam dry." When they are cool, put them back in the refrigerator for about an hour.
FIRST FRY: This fry is at about 275 degrees. It will take about 4 to 5 minutes. You want to cook the fries, but you do not want them to color.
INTO THE FREEZER AFTER FIRST FRY: After the first fry, arrange the batons on another paper towel on the rack. When they have stopped steaming, put them in the freezer for about an hour.
SECOND FRY: The second fry will be at about 380 degrees to 400 degrees. This should take 3 to 5 minutes. Carefully drop the potatoes in the hot oil and let them get brown then remove them from the oil when they are done. They will be crispy on the outside and fluffy on the inside.
Sprinkle the fries with sale and enjoy!
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