Anyone catch America's Test Kitchen today? Cold potatoes in cold oil and heat. That's about it. Joel Robuchon evidently came up with method and ATK adapted it.
I have tried that method. If I recall correctly, you have to let the cut potatoes sit in the oil for about ten minutes while they head. And then, "gently stir them". In my experience, 30% of them disintegrated when that step was reached.F.
Quote from: Loundry on June 20, 2010, 08:50:11 AMI have tried that method. If I recall correctly, you have to let the cut potatoes sit in the oil for about ten minutes while they head. And then, "gently stir them". In my experience, 30% of them disintegrated when that step was reached.F.You cut 2.5 pounds of fries out of Yukon Gold potatoes (not russet, this was stressed in the instructions) and then put them in a cold dutch oven with 6 cups of cold peanut oil and 1/4 cup of bacon grease for flavor. Turn the heat on high and don't touch them. When they come to a rapid boil start a 15 minute timer. After 15 minutes, you can loosen any that might be stuck to the bottom. Cook for another 7 or 8 minutes after that and you're done.Remember they are supposed to be gently stirred only after 15 minutes of boiling. After that 15 mins of hot cooking time, they have set up enough so that they don't break apart. They stressed this in the instructions. In the event you stir before that they do disintegrate.
I'm not trying to prove anyone wrong here, I haven't even tried the recipe... until tonight. No rinsing, no "welded" bottom, none really that stuck though a slight coaxing with a spatula certainly loosened a few. It worked very well. The fries were a tiny bit leathery but still nicely crisp. I would do it again considering the ease. I'll try rinsing them next time as it is obviously an very extremely easy addition.I used a Staub dutch oven for what it's worth. If we're playing the grade game I'll give them a B.
Nope - curry ketchup. http://www.amazon.com/Burkhardt-Curry-Ketchup-19oz-540/dp/B000NY6PAC