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Old 07-20-2006, 07:45 PM   #11
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Sweet Potato chip are wonderful !!
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Old 07-22-2006, 04:10 PM   #12
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how do you waffle-cut fries?
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Old 07-22-2006, 04:16 PM   #13
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erin, you need a mandoline, I think, for the waffle cut. Nobody I know is that good with just a knife.

middie - I'm with you on the peanut oil. The best.
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Old 12-29-2006, 01:30 AM   #14
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I found a zig zag edged cutter that make the fries look fancy. I first par boil the potatoes, then dry them on a towel and fry them in hot oil. They are wonderfully crisp on the outside. Our potatoes here are not differentiated into categories I use whatever is available.
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Old 12-29-2006, 09:13 AM   #15
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I use russets. Peel and cut into 3/8" to 1/2" pieces. Soak in cold water for at least 20 minutes to remove surface starch. Dry completely! Fry at 325F until the fries are limp. This cooks the interior of the fry thoroughly. Then remove from the fryer and allow to return to room temperature. Increase the heat to 375F-400F and fry a second time to crisp and color the experior.

I use a deep fryer and corn oil. Season with salt and eat with mayonnaise or ketchup. No need to microwave. I think I'll try the chipotle mayo.
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Old 12-29-2006, 09:21 AM   #16
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I also double fry my chips/french fries. First at about 160C/325F, then at 190C/375F. The extra step helps attaining a proper crunch to the texture. All this we discovered since we bought our fryer a few months ago, it definitely helps, as a proper temperature controlling is crucial for the potatoes to not soak up unwanted oils into their textures.

We like ours just with salt or, if we are in a real sinful mood, mayonnaise. At the chippies in England I also enjoyed a splash of malt vinegar, but Cris hates that so haven't done that for a long time...
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Old 12-29-2006, 09:22 AM   #17
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for Fries I usualy buy the ready cut frozen types and put them in the deep fat fryer basket and lower them when the light goes out, a few secs later it comes on again, then after a while it goes back off and take them out.
for Chips I use Maris Piper potatoes mostly, the ones I grow are too nice to make chips with, sometimes I peel them sometimes not, but I blanche in the oil 1`st, then allow it to come back up to temp, then I finish them off until golden/brown, you`ll know they`re cooked just right because if you shake the basket they should make a rustling sound. dump them onto kitchen paper for a few secs and serve.
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Old 12-29-2006, 10:48 AM   #18
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Use Russets and double-fry!

1. Roughly peel, soak in water for 1hr, dry in some flour-sack towels, blanch in 325F oil until thoroughly cooked through then cool. *At this point you can set them aside for as long as you need, or even throw 'em in the freezer in bags*

2. Re-Fry in 375F oil until the exterior is a crisp golden brown.

Just about anything that is sweet or spicy or acidic or salty goes well on fries!
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Old 12-29-2006, 12:52 PM   #19
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I do the exact same as Aurora. Blanch until moderately firm, let them settle, then refry.

Add some fresh garlic and basil (to heck with parsley!) and you've got yourself some delicious food! :)
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Old 12-29-2006, 02:29 PM   #20
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Petaluma - I stayed there a couple nights when I was traveling around the country in 2004. That is a great place to live being so close to so many things. San Francisco, Napa/Sonoma, and all the other awesome places around there! You're lucky to live in such a great central area that is just outside insanity, but close enough to grasp it every once in a while...
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