>"Peter Aitken" writes:
>
><DD@chi-town> wrote:
>> I'm getting my wife a deep fryer for Christmas
>>
>> What is a good recipe for the oil?
>>
>> We've never owned a deep fryer before. How long can you keep the oil
>> before dumping it? Do you need to keep it in the fridge?
>>
>> I loved the old MacDonald's French Fries.

Sorry, those are not french fried potatoes, those are fried potato sticks.

>As for reusing oil, you'll get various opinions.
>
>You may already know - best fries require 2 cookings. First you fry ar 325
>until the potatoes are limp but not brown - 4 or 5 minutes. Then you drain
>them and set them aside for up to several hours. Just before serving you fry
>again at 375f until brown and crisp.

Talk about opinion... I don't think so. Nathan's Famous *Coney Island* serves
more french fried potatoes in any 24 hour period than any food joint anywhere
serves all month, and Nathan's are cooked but once... all totally prepared on
premises, from raw unpared spuds to finished fries... no pre-fried, no frozen
crap, and definitely no skinny fast food sticks that have no potato flavor
whatsoever, all yoose twste is grease... Nathan's are zoftig *potatoey* steamy
HOT krinkle kuts... never bit into a *hot* fast fast food fry yet... Nathan's
fries are steamy hot all the way through, actually gotta blow on em and take
little test nibbles lest you burn your gut.... served directly from teh deep
fryer, no keep warm lamps And fast food fries are pre-salted, that's what
makes them limp and hold the grease... hardly anyone salts Nathan's fries,
most don't even use ketchup, Nathan's fries are just plain good as is.

http://www.nathansfamous.com


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