It took me forever to train him, and our squirrel can't peel potatoes nearly as fast, so I'm feeling like kind of an idiot that I never thought of that.
That potato technique is very cool. Why didn't WE know about this when we had a smoked food deli. We served a lot of fries with our bbq diners (to go).....and made them fresh. No frozen pre made fries for us! That would have been so very useful.
Ah... thank you. I'd known they were supposed to be rinsed (hadn't heard soaked, but that makes more sense) to get some of the starch out, but frying them twice was just something I thought I heard once in passing on a Food Network show. "These are twice fried, right?" "Always." And moving on...
We used a commercial deep fryer and peanut oil. No other oil works as well. The fries need to be very dry and the oil very hot. And soaking them for a bit in ice water before getting them really dry helps too.
Well, darn. I used my husbands account again. But same thing applies for the fries.
I don't like the skin on the potatoes for french fries, but in my mashed potatoes using the little red potatoes, I leave the skins on. Lots of roasted garlic and some sour cream along with the milk or half and half. Of course....copious amounts of salt.
16 comments:
It took me forever to train him, and our squirrel can't peel potatoes nearly as fast, so I'm feeling like kind of an idiot that I never thought of that.
That potato technique is very cool. Why didn't WE know about this when we had a smoked food deli. We served a lot of fries with our bbq diners (to go).....and made them fresh. No frozen pre made fries for us! That would have been so very useful.
Play both videos together.
You could take that potato skin whey and ferment it too (although it would probably need some more sugar).
Potato skins are good for you. I just mash them up all together.
DBQ, what's the trick for doing fries from fresh potatoes that aren't soggy awful heaps of greasy limp potatoes?
I can't do them at home, and I've tried. And I've had "we make our fries fresh!" fries at restaurants that were nasty limp greasy burned things too.
Synova, Preparation is the key to perfect fries…
Ah... thank you. I'd known they were supposed to be rinsed (hadn't heard soaked, but that makes more sense) to get some of the starch out, but frying them twice was just something I thought I heard once in passing on a Food Network show. "These are twice fried, right?" "Always." And moving on...
Lem is manipulating our emotions. That's OK because we agreed to that when we checked the TOS agreement for blogger.
The emotional effect, for me, is an intense desire to eat a potato pancake.
Jack White is outrageous. Thanks Lem.
The Evi L one said preparation is the key. Yes, but also double frying.
Advice from an expert.
Why not just leave the skins on the spuds? The skin is the best part.
I am with michael, I leave on the skins fried, mashed, or roasted.
@Synova
We used a commercial deep fryer and peanut oil. No other oil works as well. The fries need to be very dry and the oil very hot. And soaking them for a bit in ice water before getting them really dry helps too.
Well, darn. I used my husbands account again. But same thing applies for the fries.
I don't like the skin on the potatoes for french fries, but in my mashed potatoes using the little red potatoes, I leave the skins on. Lots of roasted garlic and some sour cream along with the milk or half and half. Of course....copious amounts of salt.
"I used my husbands account again."
Tsk tsk. The gays at least marry only one at a time.
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