Hardees French Fries (ts) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
6 cup: Vegetable oil,
2 large: Russett potatoes, peeled
1/3 cup: Sugar,
Salt,
2 cup: Warm water,
Directions:
Heat the oil in a deep saucepan over low-medium heat for about 20
minutes. In a medium bowl, mix the sugar into the water until
dissolved. Cut the potatoes in half lengthwise, and then into 1/4"
strips. Put the potatoes into the sugar solution and soak for 15
minutes. Remove the potatoes and dry them thoroughly on paper
towels. The right oil temperature is crucial here. To test the oil,
fry a couple of potato slices for 6 minutes. Remove and cool, then
taste. The fries should not get too dark too soon and should be soft
in the middle. If the oil is too hot, turn it down and test again.
The fries should not be undercooked either. If they are, turn up the
heat. When the oil temperature is just right, put all the potato
slices in the oil for 1 minute. This is the blanching stage. Take
the fries out of the oil and let them cool. When the fries have
cooled, place them into the oil again for 5 minutes, or until golden
brown. Remove from the oil and place on a paper towel-covered plate.
Salt to taste. Note: Oil temperature is crucial in cooking these
french fries. Be sure to test the oil on several potato slices before
cooking massive portions. And keep in mind that the more you cook at
once, the longer the cooking time may be. The blanching stage may
seem to be a nuisance, but it is crucial if you want your fries to
come out right. Blanching allows the fries to soak up a little oil
while cooling, and will make them crispy when done. Makes: 4 to 5
dozen french fries From: "Top Secret Recipes" Cookbook Posted by:
Debbie Carlson
Submitted By DEBBIE CARLSON On 12-01-94
Source from luhu.jp
minutes. In a medium bowl, mix the sugar into the water until
dissolved. Cut the potatoes in half lengthwise, and then into 1/4"
strips. Put the potatoes into the sugar solution and soak for 15
minutes. Remove the potatoes and dry them thoroughly on paper
towels. The right oil temperature is crucial here. To test the oil,
fry a couple of potato slices for 6 minutes. Remove and cool, then
taste. The fries should not get too dark too soon and should be soft
in the middle. If the oil is too hot, turn it down and test again.
The fries should not be undercooked either. If they are, turn up the
heat. When the oil temperature is just right, put all the potato
slices in the oil for 1 minute. This is the blanching stage. Take
the fries out of the oil and let them cool. When the fries have
cooled, place them into the oil again for 5 minutes, or until golden
brown. Remove from the oil and place on a paper towel-covered plate.
Salt to taste. Note: Oil temperature is crucial in cooking these
french fries. Be sure to test the oil on several potato slices before
cooking massive portions. And keep in mind that the more you cook at
once, the longer the cooking time may be. The blanching stage may
seem to be a nuisance, but it is crucial if you want your fries to
come out right. Blanching allows the fries to soak up a little oil
while cooling, and will make them crispy when done. Makes: 4 to 5
dozen french fries From: "Top Secret Recipes" Cookbook Posted by:
Debbie Carlson
Submitted By DEBBIE CARLSON On 12-01-94
Source from luhu.jp