/ck/ - Food & Cooking

>>17672612
thank you kind anon, here's my complete recipe list-pasta:

300 then 350/375 is a good starting point. At the first point of removal they
should be fairly limp when you lift them up but with only the slightest of
exterior crust. When you re-fry them, it turns that interior into the
fluffiness you'd expect with the crispy exterior that you want. Your range,
your choice of oil, your cooking vessel, etc. will all impact that, but it's
a good starting point.


-------------deluxe below -.----------

I think "standard" is everyone and their dog just uses Heston's recipe. However,
I recommend not cutting the fries too thin because they won't survive the boil
intact unless you are very careful. 2cm x 2cm x 6cm is a good size if you want
them to look like British chips. I also don't boil as long as he does. My protocol:

>Boil for 10 mins
>Put in freezer on a wire rack to dry (30 min-1 hr)
>1st fry at 130C
>2nd fry at 180C

If you want, you can cool them after the 1st fry and put them in a vacuum sealed
bag and just do the 2nd fry when you're craving them. Sunflower will work but beef
tallow would be ideal if you are going through all the work.


---yt link----
https://www.youtube.com/watch?v=EM6_HAiUIlA


---- cajun ------
2 tbs cornstarch
3/4 cup water
Combine in microwave safe bowl. Microwave 30 secs, stir, microwave 30 secs, stir,
repeat until it becomes a pudding consistancy
Cut the potatos into thick fries. Spray cookie sheet with cooking spray. Add 3 or
4 tbs vegetable oil. Now coat the fries with the cornstarch slop and place on
cookie sheet. Oven at 450F. Cook covered with foil 10 min. Remove foil and cook 12
min. Flip the fries. Cook another 12 min and done. Makes really crispy fries.
Season with popcorn salt (its salt dust) Sometimes i add tony cacheries in the
cornstarch for some cajun fries.

>>17468283

>do they really?

>>16941277

>>16693045

>>16226064

Even wolves share a kill