The Best French Fries

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            FOOD FUNNY
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Thanks to Robin of Silver Spring, Maryland for this one:

At a banquet, two of my fellow diners were competing for whose prime
rib was more rare. "If I were a veterinarian," the first one said, "I
could have mine up and around in ten minutes."

"That's nothing," his companion answered. "Mine's eating my corn."

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            TODAY'S RECIPE
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The secret to great French fries is double frying and careful regulation
of the temperature of the oil, as this recipe demonstrates. The best
tool for this is a thermostatically controlled deep fryer, but a deep
heavy pot may be used if you have an accurate deep-frying/candy-making
thermometer.

The Best French Fries

All recipes this week are adapted from "The Best Recipe" by the
editors of Cook's Illustrated Magazine. For more information about
this book, please see my original review at
http://www.worldwiderecipes.com/cookbooks.htm

4-6 large russet potatoes, peeled and cut into
1/4-inch x 1/4-inch (5 mm) lengths
2 quarts (2 L) peanut oil
1/4 cup (60 ml) bacon grease (optional)
Salt and freshly ground pepper to taste

Place the cut potatoes in a large bowl and rinse under running water
until the water runs clear. Cover the potatoes with at least 1 inch
(3 cm) of water and cover with ice. Refrigerate for at least 3 hours
or up to 3 days. Heat the oil in an electric fryer or 5-quart (5 L)
heavy pot or Dutch oven to 325F (165F). While the oil heats, drain
the potatoes and pat as dry as possible with a clean dish towel. Add
the optional bacon grease to the oil if desired. Add the potatoes a
handful at a time and fry until limp and barely colored, about 6 to 8
minutes. Transfer to a wire rack or paper towels to drain. Repeat in
batches, allowing the temperature of the oil to return to 325F (165C)
before adding more potatoes. At this stage, the potatoes can stand at
room temperature for up to two hours. Immediately before serving,
heat the oil to 350F (180C) and fry the fries again, working in
batches and stirring constantly, until the potatoes are puffed and
golden brown, about 1 minute. Repeat, allowing the temperature of the
oil to return to 350F (180C) before adding more potatoes. Drain on a
wire rack or paper towels, season with salt and pepper, and serve
immediately. Serves 4 to 6.
Received on Wed May 26 06:30:21 2004