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Receta Classic French Fries
by Global Cookbook

Classic French Fries
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Ingredientes

  • 4 lrg Russet potatoes, (Idaho) peeled and cut into 1/4"
  • 2 quart Peanut oil
  • 4 Tbsp. Bacon fat, (optional) strained To taste salt and pepper

Direcciones

  1. Rinse cut fries in large bowl under cool running water till water turns from milky colored to clear. Cover with at least 1 inch of water, then cover with ice. Chill at least 30 min (Can be refrigerated up to 3 days ahead.)
  2. In 5-qt pot or possibly Dutch oven fitted with clip-on-the-pot candy thermometer, or possibly in large electric fryer, heat oil over medium-low heat to 325 degrees. As oil heats, add in bacon grease. Oil will bubble up when you add in fries, so be sure you have a least 3 inches of room at top of cooking pot.
  3. Pour off ice and water, quickly wrap potatoes in a clean tea towel, and thoroughly pat dry. Increase heat to medium-high and add in fries, a handful at a time, to warm oil. (Do no overfill.) Fry, stirring with Chinese skimmer or possibly large-hole slotted spoon, till potatoes are limp and soft and start to turn from white to blond, 6 to 8 min. (Oil temperature will drop 50 to 60 degrees during this frying.) Use skimmer or possibly slotted spoon to transfer fries to brown paper bag to drain; let rest at least 10 min (can stand at room temperature up to 2 hrs or possibly be wrapped in paper towels, sealed in zipper-lock bag, and frzn up to 1 month).
  4. When ready to serve fries, reheat oil to 350 degrees. Using paper bag as a funnel, pour potatoes into warm oil. Throw away bag and set up second paper bag. Fry potatoes, stirring fairly constantly, till golden and puffed, about 1 minute. Transfer to paper bag and drain again. Season to taste with salt and pepper, or possibly other seasoned salt. Serve immediately.
  5. NOTES : For those who like it, flavoring the oil with a few Tbsp. of bacon grease adds a subtle, meaty flavor to the fries. Their texture, however, is not affected if the bacon grease is omitted. Once you've peeled the potatoes, you can use a mandolin or possibly V-slicer, rather than cut them by hand. To prepare steak fries, cut the potatoes 1/3" to 1/2" thick, and increase the cooking time to 10 to 12 min during the initial frying and just a few seconds longer in the final fry.