From: Jim Trascapoulos <jtrascap_at_mac.com>
Date: Tue Feb 06 2007 - 05:19:22 EST

If you want really nice, crispy potatoes, do this:

* Chop them up as in the recipe,
* Pat them dry and let them sit for 10 minutes to really dry a bit
* Toss them in a bag with a few tablespoons of semolina flour and
shake. Don't use regular flour as it only makes the fries gummy.
* Toss them in the oil and cook as in the recipe.

The Semolina crisps-up the edges nicely. This works really well with
baked potatoes too - very yummy.

And here in the Netherlands, it's traditional to par-fry the potatoes
(friets) which means you put them in the deep fryer for a short
period to mostly-cook, and then again when you're about to serve to
crisp them up. Wikipedia has a good breakdown on how to do this:

< http://en.wikipedia.org/wiki/French_fries >

Serve with a dollop of Calve friets sauce (kind of like mayo, but a
little sweeter and a hint of lemon).

I don't want to know about the calories or trans-fats.

- Jim


> Date: Sun, 04 Feb 2007 23:07:35 -0700
> From: Andrei Chichak <newton@chichak.ca>
> Subject: Re: [NTLK] OT: Poutine was: Re: OT: Bush, Iraq, etc
> Stolen reference material follows
> <http://thecookingblog.blogspot.com/2005/12/poutine-
> recipe.html>Poutine Recipe
> * 1 quart vegetable oil for frying
> * 1 (10.25 ounce) can beef gravy
> * 5 medium potatoes, cut into fries
> * 2 cups cheese curds
> * Heat oil in a deep fryer or deep heavy skillet to 365 degrees F
> (185 degrees C). While the oil is heating, you can begin to warm
> your gravy.
> * Place the fries into the hot oil, and cook until light brown,
> about 5 minutes. Make the fries in batches if necessary to allow them
> room to move a little in the oil. Remove to a paper towel lined plate
> to drain.
> * Place the fries on a serving platter, and sprinkle the cheese
> over them. Ladle gravy over the fries and cheese, and serve
> immediately.

Jim Trascapoulos

"Single men live longer than married men, but married men are a lot
more willing to die." - Johnny Carson

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Received on Tue Feb 6 05:19:45 2007

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