(For frying the same foods, as it does start to taste like potatoes, etc, after a while)I have fat that I skimmed off from making beef bone broth. The best homemade french fries recipe ever - these flash-fried fries are easy and delicious - this trick gets perfect results every time!Please leave a comment on the blog or share a photo on Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style. They were literally bullied into changing to that soy mix oil, forever ruining the best fries on the planet.
2-8 years old. Better yet, choose a favorite seasoning like a steak rub/blend, salt, pepper, onion, garlic (let your imagination go wild) sprinkling liberally after spritzing with olive oil, then baking them? We normally slaughter a lame cow, rather than send to auction. On a cookie sheet in the freezer until they freeze up a bit, after that just bag them up to store them, then just take out the amount needed and fry them up, the fries are awesome this way, i have been told they will keep for months this way, but I dont know for sure, ( they don’t last that long in our home)I saw in a previous comment that you say the tallow can be re-used, how many times can it be re-used for this type of frying? Love reading it.
The basic coating is olive oil, cornstarch, salt, and pepper. !I do mine almost the same way.i don't soak in water but prolly should start ,lol.any who I peel put them thru my cutter for fries.spread in a single layer and then I sprinkle onion powder all over them ,toss them over and sprinkle more onion powder.then bake for 30- 35 minutes or done.i only have to make enough for 2 people so it don't take as long.then I flash fry same as you.only reason I sprinkle both sides is some comes off when flying ,but in the end it gives them a taste like home fries made with onion.they do come out crispy even tho I don't soak.my husband won't eat them any other way now.wont even eat fast food fries lol.Thanks for this recipe.... i am gonna try for this todayI'm going to try this tonight with some brats. I get a lot of questions and comments on my posts, and requests for additional information, so I try to provide as much as possible for my readers.
I will pour my “used” tallow back into a jar while it’s still warm and re-use it next time.How many times can a person re-use the oil for deep frying?Those look absolutely DELICIOUS! Not sure if older cow fat will taste good? If you aren’t sure if they are ready or not, taste-testing is best way to check. Homemade fries are the best! I like them crunchy so he double fries them. 0 from 0 votes.
That’s my big problem.
What is the best homemade french fry seasoning? As soon as you cut the fries, you're going to transfer them to this bowl. I read that putting the fries in ice water works best, so that's exactly what I do. Cook Time. "But when they're baked they never seem to turn out the same," you might complain. Thanks for sharing.Gee.
Cut & soak: Slice the potatoes into 1/4″ to 1/2″ sticks using a large knife. Potatoes (You can use any kind, but I particularly love using my homegrown Yukon Golds. 10 mins. Allow the potatoes to soak for about an hour.Once you are ready to fry, place the beef tallow in a deep stockpot (enough for there to be 3-4 inches of liquid fat once it melts) and heat it to approximately 350 degrees.Remove the potatoes from the water and pat them dry. I usually … Looks like a popular suggestion!If this is in a pot/pan you use often, what do you do with the lard/oil that you’ve just soiled with potatoes? The second most important thing that you must remember when prepping your fries is that you need to cut them long and thin after you peel the potatoes.
An ice water bath works best, but running the potatoes under cold water will do, too. Easy, you use modern technology and nuke them in the microwave. I dump them into the skinner, a nasty looking machine that grinds the outer surface of the spuds.
Total Time.
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