Subj : 7/13 Nat French Fry Day
To   : All
From : Dave Drum
Date : Mon Jul 11 2022 12:20:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. French Fries
 Categories: Five, Potatoes
      Yield: 4 servings
 
      3 lb Russet potatoes, peeled,
           - in 1/4" X 1/4" fries kept
           - refrigerated in cold,
           - clean water overnight
      2 tb + 1 ts distilled white
           - vinegar
      3 qt Oil
           Salt
 
  Working quickly, remove the fries from the cold water,
  and drain off as much water as you can without breaking
  the fries. Discard the water, and place the fries in a
  large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts
  of clean, cold water, and add the vinegar. Bring to a
  low boil for 6 minutes. The fries should be cooked
  through but not falling apart. Remove the fries with a
  slotted spoon or spider onto a baking sheet fitted with
  a paper-towel-lined rack. Cool and dry the potatoes on
  the rack.
  
  Once the potatoes are cool and dry, prepare your deep
  fryer. Heat the 3 quarts of oil in a large Dutch oven
  (at least a 5 quart). Attach a candy thermometer to the
  side of the fryer, and heat until the gauge reads
  395+|F/200+|C. Working in three batches, add the fries to
  the oil, and cook for 1 1/2 minutes. Using a slotted
  spoon or spider, remove the fries and place on another
  baking sheet fitted with a paper-towel-lined rack.
  Repeat with the rest of the fries until all of them have
  been blanched in the oil for 1 1/2 minutes.
  
  Let the fries cool and dry on the rack for 1 hour, and
  then gently place them in a large, plastic food-storage
  container, being careful not to break the fries. Cover,
  and freeze overnight. Cool, strain and reserve the oil.
  
  The following day, reheat the reserved oil in the Dutch
  oven. Attach a candy thermometer to the side of the
  fryer, and heat the oil until the gauge reads
  395+|F/200+|C.
  
  Working in three batches, add the fries to the oil, and
  cook until the fries are light golden in color, about 4
  minutes. Agitate the fries with a slotted spoon or
  spider during the cooking process to ensure even
  cooking. Adding the fries will have lowered the
  temperature of your fryer but adjust as needed in order
  to maintain 375+|F/190+|C. (It is better for your fryer to
  be below 375+|F/190+|C rather than over it.)
  
  Remove the fries from the oil into a metal bowl lined
  with paper towels. Season all over with kosher salt, and
  serve at once.
  
  By: Gabrielle Hamilton
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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