Had a craving for fries - had to head out to the storage locker to cut the french fry cutter which had just made it's way out there this week as hubby has been cleaning because we have a new sitter coming to the house this week.
Started by peeling 4 big russet baking potatoes and cut with the industrial cutter.
Retrograded starch on control freak - 40 min at 55º C - then in 1% salted water cooked 5 min or so until tender. Next time I think I'll just add the salt to the pot and turn up the heat.
Set the Control Freak up in the garage so the hot oil smell wouldn't be an issue.
3 big bottles of beef fat that have been in the fridge probably way too long but didn't smell oxidized.
Blanched at 170º C until blonde and then returned to the oil at 196º C for a couple of minutes until browned.
Beautifully crispy and stayed that way even when cool.
And of course if you happen to have some poutine curds - you make a little poutine!
