French fries. It’s quarter-inch cut all the way. Credit Gentl and Hyers for The New York Times. Food stylist Maggie Ruggiero. Prop stylist Rebecca Bartoshesky.
Make french fries!
Below is a quick summary of the process. For details, go to the article: Gabrielle Hamilton, “Spoil Them a Little With Homemade French Fries,” NYTimes, 9-12-18)
01. Peel-cut 5-6 russet potatoes into .25-x-.25-inch fries.
02. Refrigerate overnight in cold, clean water.
03. Working quickly, remove fries from water, drain off as much water as you can without breaking the fries.
04. Discard the water, place fries in a large, wide, heavy-bottomed pot.
05. Cover with 2.5 quarts clean, cold water.
06. Add two tablespoons plus one teaspoon distilled white vinegar.
07. Bring to low boil for six minutes.
08. The fries should be cooked through but not falling apart.
09. Remove fries with slotted spoon or spider onto baking sheet fitted with paper-towel-lined rack.
10. Cool and dry the potatoes on the rack.
11. Heat 3 quarts canola oil in large Dutch oven with candy thermometer attached to side until gauge reads 395.
12. Working in 3 batches, cook fries for 1.5 minutes.
13. With slotted spoon or spider, remove fries and place on another baking sheet fitted with paper-towel-lined rack.
14. Cool the fries on the rack for one hour.
15. Gently place fries in large, plastic food-storage container, being careful not to break them.
16. Cover and freeze the fries overnight.
17. Cool, strain and reserve the canola oil.
18. The following day, reheat the reserved canola oil in the Dutch oven, candy thermometer attached to read 395 again.
19. Working in 3 batches, fry for about 4 minutes, agitating with slotted spoon or spider to ensure even cooking. In the process, adjust your fryer as needed to maintain 375 temperature, or a little lower, but not higher.
20. Remove fries into metal bowl lined with paper towels.
21. Season all over with kosher salt.
22. Serve at once.
[Copyright (c) 2018 James Mansfield Nichols. All rights reserved.]
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About JMN
I live in Texas and devote much of my time to easel painting on an amateur basis. I stream a lot of music, mostly jazz, throughout the day. I like to read and memorize poetry.
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What to Do With Your 2-Week Vacation!
French fries. It’s quarter-inch cut all the way. Credit Gentl and Hyers for The New York Times. Food stylist Maggie Ruggiero. Prop stylist Rebecca Bartoshesky.
Make french fries!
Below is a quick summary of the process. For details, go to the article: Gabrielle Hamilton, “Spoil Them a Little With Homemade French Fries,” NYTimes, 9-12-18)
01. Peel-cut 5-6 russet potatoes into .25-x-.25-inch fries.
02. Refrigerate overnight in cold, clean water.
03. Working quickly, remove fries from water, drain off as much water as you can without breaking the fries.
04. Discard the water, place fries in a large, wide, heavy-bottomed pot.
05. Cover with 2.5 quarts clean, cold water.
06. Add two tablespoons plus one teaspoon distilled white vinegar.
07. Bring to low boil for six minutes.
08. The fries should be cooked through but not falling apart.
09. Remove fries with slotted spoon or spider onto baking sheet fitted with paper-towel-lined rack.
10. Cool and dry the potatoes on the rack.
11. Heat 3 quarts canola oil in large Dutch oven with candy thermometer attached to side until gauge reads 395.
12. Working in 3 batches, cook fries for 1.5 minutes.
13. With slotted spoon or spider, remove fries and place on another baking sheet fitted with paper-towel-lined rack.
14. Cool the fries on the rack for one hour.
15. Gently place fries in large, plastic food-storage container, being careful not to break them.
16. Cover and freeze the fries overnight.
17. Cool, strain and reserve the canola oil.
18. The following day, reheat the reserved canola oil in the Dutch oven, candy thermometer attached to read 395 again.
19. Working in 3 batches, fry for about 4 minutes, agitating with slotted spoon or spider to ensure even cooking. In the process, adjust your fryer as needed to maintain 375 temperature, or a little lower, but not higher.
20. Remove fries into metal bowl lined with paper towels.
21. Season all over with kosher salt.
22. Serve at once.
[Copyright (c) 2018 James Mansfield Nichols. All rights reserved.]
Share this:
Like this:
About JMN
I live in Texas and devote much of my time to easel painting on an amateur basis. I stream a lot of music, mostly jazz, throughout the day. I like to read and memorize poetry.