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Country Discussion Topics
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What kind of potato
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steve19438    Posted 09-24-2004 at 09:24:10       [Reply]  [Send Email]
do you use to make french fries?


George in TX    Posted 09-24-2004 at 13:58:13       [Reply]  [No Email]
i remembered seeing this and wondered if I could find it again. I'm glad I was able to.

Perfect French Fries

Often, the foods which seem simplest are the hardest to get "just right." Consider: the French Fry.

Very few home cooks can make french fries from scratch which rival McDonalds' finest. Or bowling alley fries. Bowling alley snack bars make some of the best french fries.

To truly understand how to make perfect french fries, you have to go back to the roots (no pun intended) of the dish, the French countryside. This week on Dining with Dan (weekdays at 12:53pm on NewsTalk 820 WBAP), I'll tell you how to make perfect "pommes frites," french fries. Here's the recipe...listen on the air for more tips....

INGREDIENTS

2 pounds potatoes (russet or yukon gold), peeled
8 cups oil (peanut oil is best)
salt


METHOD

-Cut the potatoes into sticks. Rinse them under cold water and pat them dry with a clean towel. Make sure to get the potatoes as dry as possible.

-In a deep saucepan or a deep-fryer, heat the oil to 335F. Gently lower about two cups of potatoes into the oil. The fries will just sit there for a moment, then they'll begin to fry. Stir them once to prevent sticking.

-Fry the potatoes for about two minutes. They'll turn white and soften-up. You don't want them to turn golden yet. That comes later.

-Remove the potatoes from the oil and spread them out in a single layer on a brown paper bag to drain. Allow them to cool. Continue this process until all of the potatoes have been fried in this fashion. Watch the temperature of the oil. Remember, you're trying to cook the inside of the potatoes without browning the outside.

-After all of the potatoes have been fried once, increase the heat under the oil and raise the temperature to 375. Re-fry the potatoes in two cup batches for about 3-4 minutes each until the fries turn golden. Once again, drain the fries on a brown paper bag. The brown paper absorbs the oil while allowing the fries to stay crisp.

-Generously salt the fries and serve immediately with ketchup or malt vinegar.


mike    Posted 09-24-2004 at 17:29:50       [Reply]  [No Email]
I heartilly disagree! I would put my hand cut fresh fries against any fast food joint in a taste test comparrison. jes my thoughts..


mike    Posted 09-24-2004 at 10:40:33       [Reply]  [No Email]
from a true french fry lover... I use chef taters,and I don't peel em. Scrub em up real good w/ a brush is all. A tip, when using new oil to fry them after washing the frsh cut fries in cold water sprinkle sugar generously on the damp fries. Will give them a lovely golden color. still looking for a recipie to make onion rings...


rhouston    Posted 09-24-2004 at 12:35:01       [Reply]  [No Email]

True french fries are getting hard to get. Everyone is using the corn coated fries from Sysco and I can't stand em. I call them "Bugle fries" cause they remind me of thoose corn snacks called Bugles. Burger king changed first and now McD's seem to have changed to something similar also.


steve19438    Posted 09-24-2004 at 11:07:44       [Reply]  [Send Email]
what kinda oil do ya use?


Chas in Me    Posted 09-24-2004 at 09:51:12       [Reply]  [No Email]
Shepordy or Russet make the best fries.

Chas, looking for a cheeseburger with those fries, up here in Maine.


deadcarp    Posted 09-24-2004 at 16:29:18       [Reply]  [No Email]
yep, r d offutt uses all russets and they make a million pounds (18 truckloads) a day. pack about 20 different labels, fussiest are mcdonalds, cheapest are dairy queen.


D'Cook    Posted 09-24-2004 at 09:33:40       [Reply]  [No Email]
The 'white' potatoes. Red ones tend to turn to mush in a skillet.


JOMO    Posted 09-24-2004 at 14:10:57       [Reply]  [No Email]
If they are French fries they would be mushy. I'm still eating freedom fries!


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