AROUND THE KITCHEN: THE WORLD'S GREATEST FRENCH FRY

Hello fellow food friends. Sorry I have been absent for awhile, but life does get in the way sometimes.

However, I have not been out of the kitchen and have a host of recipes to share in the coming days.

I made a comment (I think it was on Facebook) about making the world's best French fry.

Someone commented that "That's a bold statement." And it is, but I can PROOVE it !!

Penny and I have been making Fries at home for 30 some years. And they all tasted good but were limp and soggy.

I like my Fries like me. (Crisp on the outside but tender and moist on the inside)

One day I read a recipe in COOK'S ILLUSTRATED making Fries from a cold start. You take pot of oil, put in the Fries, THEN you turn on the burner.

We did this method when we made FISH & CHIPS. But it ONLY works with YUKON GOLD potatoes, NO OTHER.

And they were good, but still soggy. But we made them over and over and over again.

Now we embarked on a mission to find the BEST recipe for home made French Fries.

And we found it.

The Food Lab

I promise you, if you follow this recipe correctly, you will make the BEST French Fry in the world. But DO NOT deviate from the recipe !!!!

Here is what you will need

2 lbs (4 Large) Taters

2 quarts of Water

2 TBL Distilled White Vinegar

One Beer

For me, not the taters.

I have a friend that HATES it when people say 'Tater' or 'Mater'. Well, darlin I don't live in the Northwest. I live in the SOUTH. Where we love God, our Country, Lewis Grizzard, and SEC Football. And we say TATER.

Cut the ends off of the Taters.

Peel them

Cut to the desired size. I like them long and small.

In a cold pot, add the Water and Vinegar, then add the fries

Turn the burner to HIGH and bring to a boil.

Cook for 5-10 Minutes until tender but NOT falling apart.

Your cooking time will depend on the SIZE of the fries.

Remove from the pot and put on a cooling rack covered with paper towels.

Let dry for 20 minutes.

Time for FRY # 1

Put oil in your pot. Make sure you have enough oil to cover the taters.

Heat the oil to 400 degrees.

NOPE

NOT YET

HAVE YOUR FRIES READY TO DROP

NOW !!!

CAREFULLY add 1/3 of your fries to the oil, temp will DROP to around 360.

Cook for EXACTLY 50 SECONDS. Not 49 seconds or 51 seconds. 50 SECONDS. You should agitate them while cooking.

Remove and place on a paper towel lined cookie sheet.

Repeat with the other 2/3 of the taters.

Put them in the freezer.

Play with a cute doggie

This is 'Otis'. He is from Scotland and loves the water. You can follow Otis and his dad's at FOX'S AFLOAT one of our favorite You Tube channels.

Once they are frozen, (no need to defrost them) Heat the oil to 400 degrees. (Or 401)

Time for FRY # 2

Fry ½ of the taters for EXACTLY 3 ½ minutes, keeping the temperature @ 360 degrees.

When done, place the taters on a paper towel lined cookie sheet.

Fry the other half.

Serve with your favorite BURGER !!! or STEAK !!!!

The key to success here is to follow the recipe. If you want to know the science as to how this works, buy the book. Or just make the damn things and enjoy.

That's what I did.

So, that's it for another episode of let's cook. Get into your kitchen and be creative. Embrace cooking. And if you do go 'out to eat', go to a locally owned place. PLEASE support these hard working folks.

We'll see you next time.

GO GATORS!!