Good morning.
1. Longest non waxy tatties you can get.
2. Slice into chip pieces 1/2 inch thickness. Be careful to make sure they are all the same thickness.
3. Soak in cold water for an hour or so.
4. Put deep fat fryer on 375. If you don't have one then you can use a saucepan. Get a good thermometer that has a grip which clips to the pan side. Never walk away from an open pan with fat in it. Only fill a saucepan to just 1 3rd in oil.
5. Dry the tatties. A must. I used a lettuce spinner. It's like a spinning top which has a button on it which stops it immediately.
6. Put chips in preheated oil and cook for ONE MINUTE and remove. You can go a little longer but I've found they become a little soggy.
7. Let them sit for about 5 mins. Keep an eye on that oil.
8. Place chips back into fat and cook to desired color.
Remove and salt straight away
#8 is the talk point. Everyone has a favorite depth of color and crunchiness don't they?
If you want American fries you'll need to cut these at just over 1/4 of an inch all round. I've looked for a good cutter but cannot find one. Its time consuming but worth it for fries.
They never fail, honest.
1. Longest non waxy tatties you can get.
2. Slice into chip pieces 1/2 inch thickness. Be careful to make sure they are all the same thickness.
3. Soak in cold water for an hour or so.
4. Put deep fat fryer on 375. If you don't have one then you can use a saucepan. Get a good thermometer that has a grip which clips to the pan side. Never walk away from an open pan with fat in it. Only fill a saucepan to just 1 3rd in oil.
5. Dry the tatties. A must. I used a lettuce spinner. It's like a spinning top which has a button on it which stops it immediately.
6. Put chips in preheated oil and cook for ONE MINUTE and remove. You can go a little longer but I've found they become a little soggy.
7. Let them sit for about 5 mins. Keep an eye on that oil.
8. Place chips back into fat and cook to desired color.
Remove and salt straight away
#8 is the talk point. Everyone has a favorite depth of color and crunchiness don't they?
If you want American fries you'll need to cut these at just over 1/4 of an inch all round. I've looked for a good cutter but cannot find one. Its time consuming but worth it for fries.
They never fail, honest.
Quote from: George on June 01, 2010, 12:03 AM
Why not set out the complete method in one go (if you know) rather than release one nugget at a time?
