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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


    Thick Steak Fries

    Lobo
    Lobo
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    Join date : 2013-01-12

    Thick Steak Fries Empty Thick Steak Fries

    Post by Lobo Wed 20 Jan 2016, 12:06 am

    Thick Steak Fries Img27l
    Thick Steak Fries
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    Prep Time: 40 minutes
    Cook Time: 15 minutes
    Servings: 4
    Skinny fries may have their fans, but when you want potatoes you can sink your teeth into, make a batch of these hefty steak fries. To ensure a perfectly crisp exterior and a light and fluffy interior, you need to soak, dry and double fry the potatoes.






    • 82

    Ingredients:


    • 4 large baking potatoes
    • Canola oil for deep-frying
    • Sea salt

    Related Recipes


    Directions:

    At least 3 1/2 hours before serving, cut each potato in half lengthwise. Cut each half into wedges about 1/2 inch thick. Place the wedges in a large bowl and add ice water to cover. Let stand for at least 30 minutes or up to 1 hour. Drain the potatoes well. In batches, spin them dry in a salad spinner, then spread them on kitchen towels, wrap them up and let stand for 30 minutes more to absorb any remaining moisture.

    Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 315°F on a deep-frying thermometer. Set a large wire rack on a rimmed baking sheet and place near the stove.

    In batches to avoid crowding, add the potatoes to the hot oil and deep-fry, stirring them occasionally with a wooden spoon to separate them, until they turn pale gold and are almost floppy, about 4 minutes. The potatoes should not be browned at this point, though they can be a little browned at the edges. Using a wire skimmer, transfer the potatoes to the rack to drain. Repeat with the remaining potatoes, allowing the oil to return to 315°F before adding the next batch. Remove the saucepan with the oil from the heat and set aside. Let the potatoes stand until completely cooled, at least 2 hours or up to 4 hours.

    When ready to serve, preheat the oven to 200°F. Reheat the oil in the saucepan over high heat to 350°F. Transfer the potatoes to another baking sheet (no need to outfit this one with a rack), so the first baking sheet with its rack is free to hold the fully cooked fries. In batches to avoid crowding, add the potatoes to the hot oil and deep-fry until crisp and golden brown, 2 to 3 minutes. Transfer to the rack and keep warm in the oven while you fry the remaining potatoes. Transfer to a serving platter and sprinkle with salt. Serve at once. Serves 4.

    Variation: Ketchup is the classic accompaniment for fries in the U.S., but the Belgians love mayonnaise with their fries. For a decadent treat, stir minced fresh herbs (rosemary and thyme are especially good), grated lemon zest, or minced garlic into homemade mayonnaise (see recipe at left).

    Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

      Current date/time is Sat 04 Feb 2023, 11:24 pm