McDonalds French fries
Discussion
I stole this from another web site and have not tried it. Thought I would post and see what you think.
Serves 2
Ingredients
Two Idaho potatoes
Peanut oil (enough to cover the potatoes in the pan)
1-2 teaspoons of corn syrup whisked in water
Two tablespoons of beef tallow or beef drippings
Salt to season
Beef bouillon to season (optional)
Method
Start by making long thin batons by slicing your potatoes into planks. Cut them so that they are about 1/8 of an inch thick. Then stack the potatoes and julienne the planks into skinny matchsticks.
Whisk the corn syrup into a cold bowl of water that will hold all of the fries. Place the fries into the water and leave to chill in the fridge for 30 minutes.
After half an hour remove the fries from the fridge and use a paper towel to pat off any excess moisture from the fries.
Heat your peanut oil to 375 degrees and add the chips in small batches careful not to overcrowd the fryer. Fry the potatoes for 90 seconds or until they are a pale golden brown.
Remove them from the fryer and place them on a baking tray lined with kitchen roll. Place the tray into the fridge and allow the fries to chill for 10-15 minutes.
Allow the oil in the pan to reach 400 degrees and add the beef tallow or beef drippings to the oil. Place the fries back into the fryer (one portion at a time) and allow them to fry for five to six minutes or until golden brown.
Strain the fries and then season with the sea salt and beef bouillon immediately, using a 1/4 teaspoon of the bouillon for every two teaspoons of salt. Serve and enjoy.
Serves 2
Ingredients
Two Idaho potatoes
Peanut oil (enough to cover the potatoes in the pan)
1-2 teaspoons of corn syrup whisked in water
Two tablespoons of beef tallow or beef drippings
Salt to season
Beef bouillon to season (optional)
Method
Start by making long thin batons by slicing your potatoes into planks. Cut them so that they are about 1/8 of an inch thick. Then stack the potatoes and julienne the planks into skinny matchsticks.
Whisk the corn syrup into a cold bowl of water that will hold all of the fries. Place the fries into the water and leave to chill in the fridge for 30 minutes.
After half an hour remove the fries from the fridge and use a paper towel to pat off any excess moisture from the fries.
Heat your peanut oil to 375 degrees and add the chips in small batches careful not to overcrowd the fryer. Fry the potatoes for 90 seconds or until they are a pale golden brown.
Remove them from the fryer and place them on a baking tray lined with kitchen roll. Place the tray into the fridge and allow the fries to chill for 10-15 minutes.
Allow the oil in the pan to reach 400 degrees and add the beef tallow or beef drippings to the oil. Place the fries back into the fryer (one portion at a time) and allow them to fry for five to six minutes or until golden brown.
Strain the fries and then season with the sea salt and beef bouillon immediately, using a 1/4 teaspoon of the bouillon for every two teaspoons of salt. Serve and enjoy.
soad said:
SHutchinson said:
If I was going to go to all that trouble I'd just make proper chips.
You don't need to. Delegate Her Indoors. Laying the table and remembering about side dishes plus sauces and condiments, that's a pink job.
craigjm said:
Alex said:
It's not very authentic. McDonald's fries are not made from actual intact potato pieces.
I dont believe that but I'm sure they are not fried in peanut oil or they would have to shout that loudly in their storesThe only ingredients in our UK Fries are Potatoes, Vegetable Oil (Sunflower, Rapeseed), Dextrose (only added at beginning of the potato season) with nothing added except a sprinkling of salt after cooking. Customers can request that their Fries be served without salt.
The fries are formed into shape from those ingredients, not chipped from whole potatoes.
I stand corrected!
http://www.dailymail.co.uk/news/article-2920731/Do...
I stand corrected!
http://www.dailymail.co.uk/news/article-2920731/Do...
Edited by Alex on Tuesday 26th May 13:51
Alex said:
The fries are formed into shape from those ingredients, not chipped from whole potatoes.
I stand corrected!
http://www.dailymail.co.uk/news/article-2920731/Do...
Chips are made industrially by firing potatoes through a mesh grid with a water cannon!I stand corrected!
http://www.dailymail.co.uk/news/article-2920731/Do...
Edited by Alex on Tuesday 26th May 13:51
I learned this from Fast Food Nation - well worth a read.
Alex said:
The fries are formed into shape from those ingredients, not chipped from whole potatoes.
I stand corrected!
http://www.dailymail.co.uk/news/article-2920731/Do...
Where does it say they are not whole potatoes? Also, that article is talking about the US fries I stand corrected!
http://www.dailymail.co.uk/news/article-2920731/Do...
Edited by Alex on Tuesday 26th May 13:51
[quote]First potatoes are harvested from fields before being peeled, cut and blanched. They're then fired through a cutter at up to 70 miles an hour into thin sticks. After being chiseled into the perfect shape, the strips of potato are sauced with a blend of canola oil, soybean oil, hydrongenated soybean oil, natural beef flavor, hydrolyzed wheat, hydrolyzed milk, citric acid and dimethylpolysiloxane.
AlexC1981 said:
Aren't hydrogenated fats the very worst of all fats?
I like Burger King fries with their sweet chilli sauce
IF you haven't been for a while and are reminiscing about the old 'king' fries, you're gonna be disappointed. They've been replaced with manky things, utter gross!I like Burger King fries with their sweet chilli sauce
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff