Subj : 8/12 Julienne Fries Day
To   : All
From : Dave Drum
Date : Wed Aug 10 2022 16:34:28

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

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

     3 lb Russet potatoes; peeled, cut
          - in 1/4" julienne, 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 canola 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
 canola oil.

 The following day, reheat the reserved canola oil in the
 Dutch oven. Attach a candy thermometer to the side of
 the fryer, and heat the oil until the gauge reads 395.
 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 salt, and serve
 at once.

 By: Gabrielle Hamilton

 Yield: 4 servings

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

 Uncle Dirty Dave's Archives

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