Now and then I like to get a bit creative with food, and I love to get ideas from foodie friends that are well…more creative than myself. I've never been too creative, I'm more of an execute it right kind of a cook and I'm satisfied. But, let's get into French Fries. A friend of mine loves to cook, and of course it's a she, she loves to cook, loves the Food Network and trying out new recipes, and guess what? That's right guys I was a tester taster.
Here's a simple recipe for Truffle Fries
5-6 large Russet potatoes
Enough vegetable oil for deep frying
* And Iced Cold Cold water!!!
1. Cut the fries into somewhat thicker than thin cuts, too thin, and the potatoes will soak up too much of the oil, that's a nay.
2. Get enough water in a pot to hold all of the cuts of potatoes, and add some ice cubes and water to cover it. Let this sit for about a good 30 minutes, then drain it well, and dry them with paper towels. (This is to remove the starch from the potatoes to make it less sticky).
3. Heat up the oil to about 325 degrees F (We will cook the fries twice). In small batches cook the fries until somewhat soft, it will NOT turn brown at this point, that's where the second cooking comes in at a higher temperature.
4. Drain the oil off of the first cooked batch, and let it rest for about 2 hours, it is best to do the first cooking a day in advance.
5. Reheat fryer or pan to 375 degrees F, and cook the fries in batches once again until golden brown and crispy on the outside, don't worry the inside should be soft, what we are doing here is a gourmet move, as you can understand by now that is why gourmet food is more expensive, this is time consuming, if the Mc Donald's guy had to do this he'd be pissed and want a raise!
6. When done, season the fries with some truffle oil. (Warm oil in a sauce pan over low heat), and drizzle as much oil as you want. If you want, mix the oil with some lemon zest and chopped parsley in a bowl first. Sprinkle some salt and pepper and some grated Parmesan cheese for a very tasty side dish.
Other toppings Mayonnaise and Balsamic Vinegar works well.
Truffle oil brands vary and prices too, from what I understand from my cook expert buddy, the more costly brands tend to be better in quality. So sample the oils if you can and pick one that works for you. On this cooking lesson she had a bottle of Black Truffle Oil that is produced by Truffle Hunger, she pointed out she got this from Amazon. (No pics). about $20.00 for 100 MLS
Ron Sambrano
Here's a simple recipe for Truffle Fries
5-6 large Russet potatoes
Enough vegetable oil for deep frying
* And Iced Cold Cold water!!!
1. Cut the fries into somewhat thicker than thin cuts, too thin, and the potatoes will soak up too much of the oil, that's a nay.
2. Get enough water in a pot to hold all of the cuts of potatoes, and add some ice cubes and water to cover it. Let this sit for about a good 30 minutes, then drain it well, and dry them with paper towels. (This is to remove the starch from the potatoes to make it less sticky).
3. Heat up the oil to about 325 degrees F (We will cook the fries twice). In small batches cook the fries until somewhat soft, it will NOT turn brown at this point, that's where the second cooking comes in at a higher temperature.
4. Drain the oil off of the first cooked batch, and let it rest for about 2 hours, it is best to do the first cooking a day in advance.
5. Reheat fryer or pan to 375 degrees F, and cook the fries in batches once again until golden brown and crispy on the outside, don't worry the inside should be soft, what we are doing here is a gourmet move, as you can understand by now that is why gourmet food is more expensive, this is time consuming, if the Mc Donald's guy had to do this he'd be pissed and want a raise!
6. When done, season the fries with some truffle oil. (Warm oil in a sauce pan over low heat), and drizzle as much oil as you want. If you want, mix the oil with some lemon zest and chopped parsley in a bowl first. Sprinkle some salt and pepper and some grated Parmesan cheese for a very tasty side dish.
Other toppings Mayonnaise and Balsamic Vinegar works well.
Truffle oil brands vary and prices too, from what I understand from my cook expert buddy, the more costly brands tend to be better in quality. So sample the oils if you can and pick one that works for you. On this cooking lesson she had a bottle of Black Truffle Oil that is produced by Truffle Hunger, she pointed out she got this from Amazon. (No pics). about $20.00 for 100 MLS
Ron Sambrano
© 2014
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