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Old 07-11-2011, 10:08 AM   #11
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To taste I guess. Just enough to give the water a vinegar flavor, which usually isn't much. Maybe a couple oz vinegar per qt of water if I was to guess.
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Old 07-11-2011, 10:31 AM   #12
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I soak mine in ice cold water for 30 mins, drain and dry with clean dishtowel. Fry till just cooked remove for 5 mins, then put them back in the hot oil till golden and crisp.
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Old 07-11-2011, 11:13 AM   #13
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I soak mine in ice cold water for 30 mins, drain and dry with clean dishtowel. Fry till just cooked remove for 5 mins, then put them back in the hot oil till golden and crisp.
Ok but after the 5 min of frying do you let them cool down completly?
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Old 07-11-2011, 11:15 AM   #14
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To taste I guess. Just enough to give the water a vinegar flavor, which usually isn't much. Maybe a couple oz vinegar per qt of water if I was to guess.
Ok thanks!
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Old 07-11-2011, 11:18 AM   #15
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Ok but after the 5 min of frying do you let them cool down completly?
I let them cool for about 10 mins. Works like a charm!
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Old 07-11-2011, 12:35 PM   #16
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I have posted this before, my dead uncle from Georgia Russia taught me 45yrs ago how to make Beef Stroganoff and the ultra crisp french fries that traditionally go with it.
The spud are hung in a net in a dark warm place till they have shrunk and wrinkled, the starch has then turn to sugar so when you fry them the sugars caramelize and form a golden crisp skin with a fluffy inside, the chip should snap
Ps if you want my uncles beef strog recipe I will post it.
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Old 07-11-2011, 01:30 PM   #17
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I let them cool for about 10 mins. Works like a charm!
Ok thanks!
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Old 07-11-2011, 01:31 PM   #18
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Ok thanks!
Pleasure :)
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Old 07-11-2011, 01:37 PM   #19
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I have posted this before, my dead uncle from Georgia Russia taught me 45yrs ago how to make Beef Stroganoff and the ultra crisp french fries that traditionally go with it.
The spud are hung in a net in a dark warm place till they have shrunk and wrinkled, the starch has then turn to sugar so when you fry them the sugars caramelize and form a golden crisp skin with a fluffy inside, the chip should snap
Ps if you want my uncles beef strog recipe I will post it.

This I'm gonna try also.
But how long approximately the potatoes should hang like that?
And you also fry them 2 times?

Also I'm very interested in the Beef Stroganoff recipe from your uncle.
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Old 07-11-2011, 01:53 PM   #20
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This I'm gonna try also.
But how long approximately the potatoes should hang like that?
And you also fry them 2 times?

Also I'm very interested in the Beef Stroganoff recipe from your uncle.
That is interesting about hanging the potatoes. In my experience, older potatoes would result in darker fries because of the high sugar content.

Yes, you fry them two times. First you blanch them for about 4or5 minutes at a lower heat, and then let them sit in a bowl or plastic bin and finish cooking through on their own. These blanced fries will keep for quite a while. You can refrigerate them until you are ready to eat. Even overnight. Then, they are ready to fry on a higher heat to darken and get crispy.
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