On 01/05/2004 4:59 PM, in article 3ffa08d9$1_4@aeinews., "elaine"
> opined:

> I got a deep fryer last year for Christmas - T FAL. I've always used
> vegetable oil and still the fries come out soggy and not at all as I
> remember from my childhood days. Should I be using lard instead? - I have
> the temperature up as far as it can go and wait 'til the light goes off -
> this is indeed a bummer............but you guys have all the answers.
>
> Elaine
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It's a two step process.

French Fries
Vegetables
4 russet potatoes, peeled
2 to 3 quarts canola, vegetable or peanut oil
Coarse salt or sea salt


1. Cut the potatoes into french-fry batons by hand or with one of the
french-fry cutting devices available in cooking equipment stores.

2. Begin to heat the oil.

3. Meantime, soak the potatoes in cold water to remove the starch and dry
very thoroughly in paper towels.

4. When the oil reaches 320 degrees place the potatoes in the basket and
cook for 8 to 10 minutes. The potatoes will just be starting to color
slightly. They will be cooked through but not crisp. Remove the basket and
hang it on the pot¹s hook.

5. Raise the oil to 375 to 380 degrees and return the potatoes to cook
another 3 to 4 minutes until thoroughly brown and as crisp as you like them
(while still tender inside). Toss with salt and serve.



Eight minutes at 320 degrees and 3-4 minutes at 380 degrees in the
RotoFryer.




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"New Orleans food is as delicious as the less criminal forms of sin."
-- Mark Twain, 1884
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