Subj : 7/13 Nat French Fry Day
To   : All
From : Dave Drum
Date : Mon Jul 11 2022 12:20:24

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. French Fries
Categories: Five, Potatoes
     Yield: 4 servings

     3 lb Russet potatoes, peeled,
          - in 1/4" X 1/4" fries kept
          - refrigerated in cold,
          - clean water overnight
     2 tb + 1 ts distilled white
          - vinegar
     3 qt Oil
          Salt

 Working quickly, remove the fries from the cold water,
 and drain off as much water as you can without breaking
 the fries. Discard the water, and place the fries in a
 large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts
 of clean, cold water, and add the vinegar. Bring to a
 low boil for 6 minutes. The fries should be cooked
 through but not falling apart. Remove the fries with a
 slotted spoon or spider onto a baking sheet fitted with
 a paper-towel-lined rack. Cool and dry the potatoes on
 the rack.

 Once the potatoes are cool and dry, prepare your deep
 fryer. Heat the 3 quarts of oil in a large Dutch oven
 (at least a 5 quart). Attach a candy thermometer to the
 side of the fryer, and heat until the gauge reads
 395+|F/200+|C. Working in three batches, add the fries to
 the oil, and cook for 1 1/2 minutes. Using a slotted
 spoon or spider, remove the fries and place on another
 baking sheet fitted with a paper-towel-lined rack.
 Repeat with the rest of the fries until all of them have
 been blanched in the oil for 1 1/2 minutes.

 Let the fries cool and dry on the rack for 1 hour, and
 then gently place them in a large, plastic food-storage
 container, being careful not to break the fries. Cover,
 and freeze overnight. Cool, strain and reserve the oil.

 The following day, reheat the reserved oil in the Dutch
 oven. Attach a candy thermometer to the side of the
 fryer, and heat the oil until the gauge reads
 395+|F/200+|C.

 Working in three batches, add the fries to the oil, and
 cook until the fries are light golden in color, about 4
 minutes. Agitate the fries with a slotted spoon or
 spider during the cooking process to ensure even
 cooking. Adding the fries will have lowered the
 temperature of your fryer but adjust as needed in order
 to maintain 375+|F/190+|C. (It is better for your fryer to
 be below 375+|F/190+|C rather than over it.)

 Remove the fries from the oil into a metal bowl lined
 with paper towels. Season all over with kosher salt, and
 serve at once.

 By: Gabrielle Hamilton

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

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