In another post about french fries, pkadare linked to Kenji's french fry recipe. I made about 4 lbs Sat and froze them. Tonight I cooked some. They were the best fries I have ever made, and I seldom say "best ever" anything. If you love french fries, you need to try this recipe. And Spinaker , with your Cajun Fryer, this recipe was made for you.
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French fries - WOW!
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For home fries, Alton Brown bakes the potatoes the day before, then chills overnight in the fridge, then slice carefully into wedges and fry the next day. Basically a similar concept of pre-cooking. Since there’s no rinse they get a bit darker than these, but just perfect for steak fries.
https://www.eatlikenoone.com/alton-b...ipe-review.htmLast edited by Polarbear777; October 29, 2019, 07:17 AM.
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I have only made them one time, they were really good. But, it is definitely something to do when you are sitting around not doing much to prep them in advance, they take a bit of time, but, like most things Kenji talks about, it is worth the time.
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I think the key is quantity. Since it's a bit of work to get them ready to freeze, I made a bunch. After tonight's meal, I still have enough for 4 or 5 more meals. And it only takes a few minutes to cook them once the oil is up to temp.
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Yeah, I agree, if you are going to do this, consider it much like canning tomatoes, it's going to take a lot of time and oil accuracy(patience) to do it, so plan on a large batch. I will do that likely in the next few weeks. Thank you for the reminder of these fries.
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I have been looking at the Cajun Fryers and this post has peaked my interest. Spinaker which one do you have and do you typically fire it up for a single batch of fries or do you just use it for larger cooks? I am trying to figure out how I would use it for smaller cooks for just my wife and I. Or is it just not suited for that? I am looking at the 4 gallon.
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My favorite method is to dial up GruHub and get them to bring me a super large, jumbo order of McDonald's fries to wow my guests !! I sever them on a silver platter to magnify the impact of my brilliant cook
Seriously though the McDonald's two-fry method was deconstructed a long time ago and it does work. The only thing I did pick up was the blanching before the hot initial fry. That may be a fine tuned step to make them even better. Nothing as good as a nice, crisp, salty batch of fries to go with that big old burger. Wow now I'm primed and ready for lunch .... yea baby !!!
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Moderator
- Nov 2014
- 14296
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
DavidNorcross
"I have been looking at the Cajun Fryers and this post has peaked my interest. Spinaker which one do you have and do you typically fire it up for a single batch of fries or do you just use it for larger cooks? I am trying to figure out how I would use it for smaller cooks for just my wife and I. Or is it just not suited for that? I am looking at the 4 gallon."
I have the 4-Gallon Fryer. I use it all the time in the summer. It heats up really fast and it has no problem maintaining temps. I cook for me only, most of the time, so it will be perfect for you and your wife. The great thing is, you buy oil at the start of the season, then you are good to go for the year. Wings are my favorite thing to make, but you can fry anything in there. Egg rolls, wontons and dosas are some more of my favorite things to make.
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Love them fries. Damn it all MCS Now I'm thinking I have to have A Cajun Cooker Thanks DavidNorcross and Spinaker
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I really like the Lone Star Grillz Cabinets. The finish is really clean and the inside of the smoker is more like an oven. The racks are stainless, which is easier to clean than the expanded steel. The T&K is a solid unit too. I have not really looked at the Pitmakers much. ofelles
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