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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Hand-Cut French Fries

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Hand-Cut French Fries Empty Hand-Cut French Fries

    Post by Lobo Mon 18 Jan 2016, 9:54 pm

    Hand-Cut French Fries Img23l
    Hand-Cut French Fries
    Hand-Cut French Fries Translucent
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    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Servings: 4
    Serve these fries alongside burgers, your favorite sandwiches or grilled shrimp. For a more rustic appearance, the potatoes are left unpeeled.






    • 14

    Ingredients:


    • 2 lb. (1 kg) baking potatoes, each about 4 inches (10 cm) long
    • Vegetable oil for deep-frying
    • Sea salt, to taste

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    Directions:

    Cut the potatoes lengthwise into slices 3/8 inch (1 cm) thick. Then cut each slice lengthwise into strips 3/8 inch (1 cm) wide. Rinse the potatoes in three changes of cold water. Place in a bowl filled with ice water and let stand for 5 minutes to remove excess starch.

    Meanwhile, pour oil to a depth of 3 inches (7.5 cm) into a deep-fat fryer with a basket or into a deep, heavy pan. Heat to 325°F (165°C), checking the temperature on a built-in thermostat or a deep-fat frying thermometer. If you do not have a thermometer, drop in a piece of potato; the oil should immediately begin to foam along its edges.

    While the oil is heating, line platters or trays with paper towels. Drain the potatoes and thoroughly dry them with kitchen towels. (Wet potatoes may stick together and will cause the oil to splatter.) If using a fryer, briefly immerse the basket in the hot oil to prevent the potatoes from sticking to it once they are added. Remove the basket from the oil, place 2 handfuls of the potatoes in the basket and lower into the oil. Alternatively, carefully lower them in the pan of oil using a skimmer or tongs. The oil will expand and cover the potatoes. Do not add too many potatoes at one time or they will not cook evenly. Fry until the potatoes are just beginning to brown, about 10 minutes. Remove the basket and set it over a bowl to drain, then transfer the French fries to paper towel-lined trays or platters for at least 10 minutes or up to 2 hours. If removing with a skimmer or tongs, place the French fries directly on lined trays.

    Just before serving, line additional trays or platters with paper towels. Reheat the oil to 375°F (190°C) and fry the potatoes again in batches until golden brown and crisp, about 2 minutes. Remove the basket and set it over a bowl to drain, then turn the French fries out onto the lined trays. Or remove with a skimmer, draining well over the pan, and transfer to lined trays.

    Place in a serving bowl or basket, season with salt and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Kitchen Library Series, Potatoes, by Diane Rossen Worthington (Time-Life Books, 1993).

      Current date/time is Fri 29 Mar 2024, 2:21 am