Wednesday, September 23, 2015

McDonald's Fries

  • 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)
1. 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.
2. Whisk the corn syrup into a cold bowl of water that will hold all of the fries.
3. Place the fries into the water and leave to chill in the fridge for 30 minutes.
4. After half an hour remove the fries from the fridge and use a paper towel to pat off any excess moisture from the fries.
5. Heat your peanut oil to 375 degrees and add the chips in small batches careful not to overcrowd the fryer.
6. Fry the potatoes for 90 seconds or until they are a pale golden brown.
7. Remove them from the fryer and place them on a baking tray lined with kitchen roll.
8. Allow the oil in the pan to reach 400 degrees and add the beef tallow or beef drippings to the oil.
9. 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.
10. 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.

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