Subj : 8/11 Julienne Fries Day
To   : All
From : Dave Drum
Date : Sat Aug 12 2023 04:15:44

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shoestring French Fries (Julienne-Cut)
 Categories: Five, Potatoes
      Yield: 8 servings

      3 lb Russet potatoes (6 large)
           Ice water
      2 qt Peanut oil
           Salt & pepper

  Wash the potatoes, but do not peel them. Set out a large
  bowl of ice water and a mandolin slicer. Set the
  mandolin slicer on the julienne setting. Carefully cut
  all the potatoes into thin julienne strips. Place them
  in the ice water.

  Once all the potatoes are cut and in the ice water, set
  the bowl in the fridge for at least two hours. (The
  longer the better; you can even do this the day before!
  Just be sure they are completely submerged in the
  water.) The cold water removes excess starches and keeps
  the french fries from getting soggy in the oil.

  Set a large 6-8 quart saucepot over medium heat. Attach
  a cooking thermometer to the side of the pot and pour in
  the oil. Set a large rimmed baking sheet lined with
  paper towels to the side.

  Take several handfuls of julienne-cut fries out of the
  ice water. Toss them in paper towels to get them as dry
  as possible.

  Once the oil reaches 350ºF/175ºC, use a skimmer to lower
  a small batch of shoestring fries down into the hot oil.
  If there is still moisture on the fries the oil will
  bubble up quite a bit, so be cautious. Stir once to
  separate the fries. Fry for 2 to 4 minutes, until the
  color is a medium blonde or straw color.

  Use the skimmer to remove the fries from the hot oil and
  place them on the prepared pan. Sprinkle immediately
  with salt and pepper and toss.

  Repeat in small batches, making sure to dry the fries as
  well as possible to remove excess water.

  You can keep the fries warm in a low 200ºF/93ºC oven,
  but they will become hard over time.

  By: Sommer Collier

  RECIPE FROM: https://www.aspicyperspective.com

  Uncle Dirty Dave's Archives

MMMMM

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