/ck/ - Food & Cooking

i am so fucking jealous op thats amazing
all i do is cut up some potatos and throw em in the deep fryer and salt em with sea salt and eat em with barbeque sauce, but youre tempting me to take a little more pride in my craft

>>4392111
If you do one thing, get some yukon gold potatoes. Seriously, they are awesome in comparison to regular spuds you find in most grocery stores and of course fast food places. The shape in which you make them is irrelevant once you bite into them.

>>4392120
solid, can i buy them at a farmers market or do i have to grow them myself, cause im not sure i have the space for that

>>4392107
>deep frier

yuck

>>4392132
I got mine from a chain grocery store. I loved them and decided to grow some from those. This will be my 3rd season growing them myself. you may be able to find them at a farmers market too. Sometimes I don't see them in the stores here. The ones I'm eating now are actually to be seed potatoes for this year, but I have like 90lbs more.

>>4392158
awesome thanks op if i like them enough i might just make a small wood box and try to grow em on my mini balcony thing

>>4392165
That'd be cool. Hope you like them. Get gardening tips here if you need them,

>>>/out/70384

Today I made fries of 50% potatoes and 50% sweet potatoes it was a good meal.

>>4392204
>sweet potatoes

I've not done that yet. I incorrectly fried some sweet potatoes once and it put me off frying them ever again for some reason. :/

http://www.youtube.com/watch?v=rIiQbeVHgX0
Anyone ever try this?

there was this trick, take them out of the oil at half of the cooking time, let the oil recover some temperature and then put them back in. It is supposed to make them more crispy on the outside.

And condiments, besides the salt, put some parsley and garlic powder. Simple and tasty

>>4392235
Very interesting. I may give that a try once I come out of this carbohydrate coma I feel like I'm slipping into now.

I double fry mine, 320F for 5 mins then 380F until they are golden brown; usually 2 mins.

>>4392240
The first fry is intended to cook them and remove moisture while the second fry is to crisp them.

>>4392235
I've done it two times and while I've never made regular twice cooked fries these never fail me. I cut them sligthly thinner though.

>canola oil
>not using lard

>>4392381
You can't buy lard here. The choices are Crisco, Canola oil, and "vegetable" oil. I fry like 3 times a year, so I'm not too worried about it. Lard-fried stuff is a bit too rich for me. Bacon fat fried is the same way.

>>4392240
I do that all the time.

>>4392397
Do duck fat pls

>>4392416
My Peking ducks are not butchering age just yet. I also only have 4, but hope to get at least 1 breeding pair. So, duck fat french fries will be a while.

Wonderful OP. Just wonderful..

Can you go into more detail re: Antique crinkle cutter

Looks like a chopping device with no moving parts. Never heard of such a thing, but do want.

>>4392107
Look amazing if those are yours

>>4392397
Rice bran/grapeseed > canola

sunflower oil is the best oil for frying things, because of high point of burning.
Things have to floating in oil, for having clean and light fried.

Bonus point to op, who had fried potatoes without peeling.

>>4393490

This. I don't get why people peel their potatoes. I love freedom fries with the skin.

>>4392107
Can you fry french fries in olive oil or is it nasty? I prefer the taste of olive oil usually better, when cooking, but i've never attempted deep-frying in it.

what you want to do is blanch them, freeze them, and then fry them while frozen.

absolute maximum crispyness.

What's the point of crinkle cutting? Doesn't taste any different and it's just a hassle

>>4393514

yeah just half fill a proper deep saute pan or pot and heat to whatever temp you need for what youre frying. use extra virgin if you can it tastes better.

>>4393525
It's for presentation, I guess.

>>4393514
Olive oil has a low smoke point witch makes it had to deepfry with.

>>4393527
thanks! And extra virgin is how I like it too.

>>4393525
more surface area = greater crunchy surface on each fry.

So it does make a difference.

Skin and slice potatoes
Boil in water laced with 1 tbsp white vinegar per gallon
Fry until just cooked, then remove from oil
Freeze.
Fry them again when you want to eat them.

Seriously. Boiling it makes the inside softer, while the vinegar preserves the outer crunchiness. Freezing causes the potato's cells to rupture, further softening the fry. The double-frying process ensures a crispy outer layer.

>>4393592

>skin

stopped reading there

>canola oil

lol

I can't eat potatoes anymore

They're just so nutritionally void

I usually toss mine in olive oil and bake them, broiling for the last 3-5 minutes.

>>4393685
Just like oxygen. You should stop breathing, too.

>>4393685
Well they can grow almost anywhere, what were you expecting, fuckwit?

>>4392107
My mom was a lazy as fuck cook. For the past 10 years, everything she made was pre-frozen or microwavable.
I go to live with my girlfriend and her family for a month. They make near enough everything from scratch.
They even made homemade fries a couple a days each week, they had a basket fryer and everything. Fish and chips, baked potatoes, burgers with actual meat from the butcher's rather than the Shop Rite hockey pucks, they even use food from their fucking garden.
>MFW

>>4393105
They are.

>>4393086
Thanks.

>Can you go into more detail

Not really, what you see is what you get. Google "crinkle cutter".

>>4393490
I wish I had a selection of oils to choose from. Also, why do people peel potatoes? I can understand some dishes, but it is a waste of food to peel and not use the peelings (try fried potato peelings sometime).

>>4393523
Noted, like in >>4392235

>>4393525
It looks neat and fries have a far different texture to them; crunchier too.

>>4393592
I guess these methods like those listed above are for large thick fries. Mine are pretty thin when compared to most fish and chip places, but not as thin as fast food places. Mine cooked up well inside and nicely crisp.

>>4393685
I wouldn't know why you think that:

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2546/2

>>4393744
Sounds awesome. I don't meet many people that cook from scratch and it is super rare to have those that do fix food for me.

>>4393685
>Eat because it's nutritious
>Not because it tastes good
>>>/fit/

>>4393685
They have more potassium than a banana, they are high in vitamin C, they provide fiber if eaten with the skin on, are a source of vitamin B6, and contain thiamine, riboflavin, folate, magnesium, phosphorus, iron, and zinc.

You just don't eat them because they are a "carb". They do, however, offer quality nutrition.

>>4392259
>>4392240
so THAT's how you cook home made chips!

>>4393748
True that. Too many people hark on about health and nutrition on /ck/. It's nice to watch one's health, but this is Food and Cooking, not /fit/.