I'm getting my wife a deep fryer for Christmas, so that I can make
French (Freedom) Fries with it.

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. I've heard that some sort
of pork sauce was an ingredient in their oil before Mulsims
complained. Now their fries are rather tasteless. Does anyone have
an idea what their recipe was?

Alan

>DD@chi-town writes:
>
>I'm getting my wife a deep fryer for Christmas, so that I can make
>Fries with it.

Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU can
clean the house.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>DD@chi-town writes:
>
>I'm getting my wife a deep fryer for Christmas, so that I can make
>Fries with it.

Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU can
clean the house.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

DD@chi-town wrote:

> I'm getting my wife a deep fryer for Christmas, so that I can make
> French (Freedom) Fries with it.

If you are going to call them Freedom Fries just use old crankcase oil.


> What is a good recipe for the oil?

10W30

DD@chi-town wrote:

> I'm getting my wife a deep fryer for Christmas, so that I can make
> French (Freedom) Fries with it.

If you are going to call them Freedom Fries just use old crankcase oil.


> What is a good recipe for the oil?

10W30

On 12 Dec 2004 04:30:35 GMT, (PENMART01) wrote:

>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>Fries with it.
>
>Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU can
>clean the house.
>
>Sheldon

Chill out, dude. : )
I guess that humor doesn't translate well on the web.

Alan

On 12 Dec 2004 04:30:35 GMT, (PENMART01) wrote:

>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>Fries with it.
>
>Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU can
>clean the house.
>
>Sheldon

Chill out, dude. : )
I guess that humor doesn't translate well on the web.

Alan

On 12 Dec 2004 04:30:35 GMT, (PENMART01) wrote:

>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>Fries with it.
>
>Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU can
>clean the house.
>
>Sheldon

Chill out, dude. : )
I guess that humor doesn't translate well on the web.

Alan

DD@chi-town wrote:
> I'm getting my wife a deep fryer for Christmas, so that I can make
> French (Freedom) Fries with it.
>
> 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. I've heard that some sort
> of pork sauce was an ingredient in their oil before Mulsims
> complained. Now their fries are rather tasteless. Does anyone have
> an idea what their recipe was?
>
> Alan

Any edible fat or oil that is stable at the temperatures used for deep
frying (365-375 F) will do. Olive oil makes wonderful fries, but needs
much care, as you are working very close to its smoke point.

McDonalds used to use beef tallow in their French Fries. This was not
popular with people of Hindu or Sikh background. A McDonalds was
trashed in Bombay when it was revealed that McDonalds had been wrongly
passing off their fries as vegetarian. McDonalds settled several cases
out of court in 2002 with defrauded customers for $10 million. (Also
see the history of the Sepoy Rebellion for just how unpopular this sort
of thing can become.)

--
Chris Green

DD@chi-town wrote:
> I'm getting my wife a deep fryer for Christmas, so that I can make
> French (Freedom) Fries with it.
>
> 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. I've heard that some sort
> of pork sauce was an ingredient in their oil before Mulsims
> complained. Now their fries are rather tasteless. Does anyone have
> an idea what their recipe was?
>
> Alan

Any edible fat or oil that is stable at the temperatures used for deep
frying (365-375 F) will do. Olive oil makes wonderful fries, but needs
much care, as you are working very close to its smoke point.

McDonalds used to use beef tallow in their French Fries. This was not
popular with people of Hindu or Sikh background. A McDonalds was
trashed in Bombay when it was revealed that McDonalds had been wrongly
passing off their fries as vegetarian. McDonalds settled several cases
out of court in 2002 with defrauded customers for $10 million. (Also
see the history of the Sepoy Rebellion for just how unpopular this sort
of thing can become.)

--
Chris Green

<DD@chi-town> wrote in message
...
> On 12 Dec 2004 04:30:35 GMT, (PENMART01) wrote:
> Chill out, dude. : )
> I guess that humor doesn't translate well on the web.

Actually it's more that Sheldon doesn't translate well to the rest of
humanity.
--
Chris Lemon

http://fredsmythe.com
EFNet: FredSmyth



>
>>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>>Fries with it.
>>
>>Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU
>>can
>>clean the house.
>>
>>Sheldon
>
>
> Alan
>

<DD@chi-town> wrote in message
...
> On 12 Dec 2004 04:30:35 GMT, (PENMART01) wrote:
> Chill out, dude. : )
> I guess that humor doesn't translate well on the web.

Actually it's more that Sheldon doesn't translate well to the rest of
humanity.
--
Chris Lemon

http://fredsmythe.com
EFNet: FredSmyth



>
>>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>>Fries with it.
>>
>>Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU
>>can
>>clean the house.
>>
>>Sheldon
>
>
> Alan
>

<DD@chi-town> wrote in message
...
> On 12 Dec 2004 04:30:35 GMT, (PENMART01) wrote:
> Chill out, dude. : )
> I guess that humor doesn't translate well on the web.

Actually it's more that Sheldon doesn't translate well to the rest of
humanity.
--
Chris Lemon

http://fredsmythe.com
EFNet: FredSmyth



>
>>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>>Fries with it.
>>
>>Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU
>>can
>>clean the house.
>>
>>Sheldon
>
>
> Alan
>

PENMART01 wrote:

>>DD@chi-town writes:
>>
>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>Fries with it.
>
>
> Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU can
> clean the house.

No shit...that fryer better have a diamond
bracelet in it if you ever wanted to see "Freedom
Fries" come outta it at my house! LOL
Goomba

PENMART01 wrote:

>>DD@chi-town writes:
>>
>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>Fries with it.
>
>
> Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU can
> clean the house.

No shit...that fryer better have a diamond
bracelet in it if you ever wanted to see "Freedom
Fries" come outta it at my house! LOL
Goomba

PENMART01 wrote:

>>DD@chi-town writes:
>>
>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>Fries with it.
>
>
> Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU can
> clean the house.

No shit...that fryer better have a diamond
bracelet in it if you ever wanted to see "Freedom
Fries" come outta it at my house! LOL
Goomba

On 11 Dec 2004, Christopher Green > wrote:

>McDonalds used to use beef tallow in their French Fries. This was not
>popular with people of Hindu or Sikh background. A McDonalds was
>trashed in Bombay when it was revealed that McDonalds had been wrongly
>passing off their fries as vegetarian. McDonalds settled several cases
>out of court in 2002 with defrauded customers for $10 million.

Wrong. They stopped using beef tallow many years ago. But when they
switched to vegetable oils they continued to use flavorings, and these
flavorings were beef based. Presumably these flavorings where hydrolyzed
beef protein.

Don <donwiss at panix.com>.

On 11 Dec 2004, Christopher Green > wrote:

>McDonalds used to use beef tallow in their French Fries. This was not
>popular with people of Hindu or Sikh background. A McDonalds was
>trashed in Bombay when it was revealed that McDonalds had been wrongly
>passing off their fries as vegetarian. McDonalds settled several cases
>out of court in 2002 with defrauded customers for $10 million.

Wrong. They stopped using beef tallow many years ago. But when they
switched to vegetable oils they continued to use flavorings, and these
flavorings were beef based. Presumably these flavorings where hydrolyzed
beef protein.

Don <donwiss at panix.com>.

DD@chi-town wrote in :

> I'm getting my wife a deep fryer for Christmas, so that I can make
> French (Freedom) Fries with it.
>
> 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. I've heard that some sort
> of pork sauce was an ingredient in their oil before Mulsims
> complained. Now their fries are rather tasteless. Does anyone have
> an idea what their recipe was?
>
> Alan
>

It is never wise to gift your wife with things that you want to use.
Or to gift your wife with required household equipment. (the snow tires
I got her one year taught me that).

--
Starchless in Manitoba.
Type 2 Diabetic

DD@chi-town wrote in :

> I'm getting my wife a deep fryer for Christmas, so that I can make
> French (Freedom) Fries with it.
>
> 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. I've heard that some sort
> of pork sauce was an ingredient in their oil before Mulsims
> complained. Now their fries are rather tasteless. Does anyone have
> an idea what their recipe was?
>
> Alan
>

It is never wise to gift your wife with things that you want to use.
Or to gift your wife with required household equipment. (the snow tires
I got her one year taught me that).

--
Starchless in Manitoba.
Type 2 Diabetic

DD@chi-town wrote in :
>
> > I'm getting my wife a deep fryer for Christmas, so that I can make
> > French (Freedom) Fries with it.
> >
> > 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 got a deep fryer last year for Christmas - a big, clunky thing that takes
up space and doesn't do a great job on fries. IMO a pot with oil and chip
basket would do the job better.

Chips Courtesy of: Christine Cushing Live
Episode: Golden Brown
Host: Christine Cushing



Add oil to a large heavy-bottomed pot (fill so oil comes ½ way up the pot).
Heat oil to 320 degrees F. Working in small batches, blanche the chips until
soft and cooked through but not browned, about 3 minutes. Make sure oil
returns to 320 degrees F between batches. Drain on paper towels and let cool
to room temperature.

Heat oil to 375 degrees F. and fry chips again in small batches until crisp
and golden, about 1 to 2 minutes. Serve with fish and dip chips in hot curry
sauce and garlic mayo. Cooking the chips twice will ensure they are golden
brown and crispy on the outside.

DD@chi-town wrote in :
>
> > I'm getting my wife a deep fryer for Christmas, so that I can make
> > French (Freedom) Fries with it.
> >
> > 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 got a deep fryer last year for Christmas - a big, clunky thing that takes
up space and doesn't do a great job on fries. IMO a pot with oil and chip
basket would do the job better.

Chips Courtesy of: Christine Cushing Live
Episode: Golden Brown
Host: Christine Cushing



Add oil to a large heavy-bottomed pot (fill so oil comes ½ way up the pot).
Heat oil to 320 degrees F. Working in small batches, blanche the chips until
soft and cooked through but not browned, about 3 minutes. Make sure oil
returns to 320 degrees F between batches. Drain on paper towels and let cool
to room temperature.

Heat oil to 375 degrees F. and fry chips again in small batches until crisp
and golden, about 1 to 2 minutes. Serve with fish and dip chips in hot curry
sauce and garlic mayo. Cooking the chips twice will ensure they are golden
brown and crispy on the outside.

DD@chi-town wrote in :
>
> > I'm getting my wife a deep fryer for Christmas, so that I can make
> > French (Freedom) Fries with it.
> >
> > 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 got a deep fryer last year for Christmas - a big, clunky thing that takes
up space and doesn't do a great job on fries. IMO a pot with oil and chip
basket would do the job better.

Chips Courtesy of: Christine Cushing Live
Episode: Golden Brown
Host: Christine Cushing



Add oil to a large heavy-bottomed pot (fill so oil comes ½ way up the pot).
Heat oil to 320 degrees F. Working in small batches, blanche the chips until
soft and cooked through but not browned, about 3 minutes. Make sure oil
returns to 320 degrees F between batches. Drain on paper towels and let cool
to room temperature.

Heat oil to 375 degrees F. and fry chips again in small batches until crisp
and golden, about 1 to 2 minutes. Serve with fish and dip chips in hot curry
sauce and garlic mayo. Cooking the chips twice will ensure they are golden
brown and crispy on the outside.

Hahabogus wrote:

>
> It is never wise to gift your wife with things that you want to use.
> Or to gift your wife with required household equipment. (the snow tires
> I got her one year taught me that).

Not a problem if the snow tires are for my car. :-)

Hahabogus wrote:

>
> It is never wise to gift your wife with things that you want to use.
> Or to gift your wife with required household equipment. (the snow tires
> I got her one year taught me that).

Not a problem if the snow tires are for my car. :-)

> DD@chi-town
>
>>(PENMART01) wrote:
>>
>>>DD@chi-town spurts:
>>>
>>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>>Fries with it.
>>
>>Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU
>can
>>clean the house.
>
>Chill out, dude. : )

**** you, douche <G>


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> DD@chi-town
>
>>(PENMART01) wrote:
>>
>>>DD@chi-town spurts:
>>>
>>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>>Fries with it.
>>
>>Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU
>can
>>clean the house.
>
>Chill out, dude. : )

**** you, douche <G>


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> DD@chi-town
>
>>(PENMART01) wrote:
>>
>>>DD@chi-town spurts:
>>>
>>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>>Fries with it.
>>
>>Hmm... hey sport, while you're at it get your wife a vacuum cleaner so YOU
>can
>>clean the house.
>
>Chill out, dude. : )

**** you, douche <G>


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Actually it's more that Sheldon doesn't translate well to the rest of
humanity.
>--
>Chrisy Lemon

Shut your hole, sour pussy!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Actually it's more that Sheldon doesn't translate well to the rest of
humanity.
>--
>Chrisy Lemon

Shut your hole, sour pussy!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Actually it's more that Sheldon doesn't translate well to the rest of
humanity.
>--
>Chrisy Lemon

Shut your hole, sour pussy!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

<DD@chi-town> wrote in message
...
> I'm getting my wife a deep fryer for Christmas, so that I can make
> French (Freedom) Fries with it.
>
> 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. I've heard that some sort
> of pork sauce was an ingredient in their oil before Mulsims
> complained. Now their fries are rather tasteless. Does anyone have
> an idea what their recipe was?
>
> Alan


I heard that McD's used to use beef fat for fries and changed to veg oil due
to health concerns. One book I read said that horse fat makes the best
fries, but I do not think it is available at the A&P! For home frying you
can use essentially any vegegtable oil - canola, peanut, corn, safflower,
etc. You can also use shortening (such as Crisco).

As for reusing oil, you'll get various opinions. You can certainly use it 2
or 3 times if you filter it and store it in a airtight container between
uses. After that your fries will start to get that "greasy spoon diner"
taste.

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.


--
Peter Aitken

Remove the crap from my email address before using.

<DD@chi-town> wrote in message
...
> I'm getting my wife a deep fryer for Christmas, so that I can make
> French (Freedom) Fries with it.
>
> 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. I've heard that some sort
> of pork sauce was an ingredient in their oil before Mulsims
> complained. Now their fries are rather tasteless. Does anyone have
> an idea what their recipe was?
>
> Alan


I heard that McD's used to use beef fat for fries and changed to veg oil due
to health concerns. One book I read said that horse fat makes the best
fries, but I do not think it is available at the A&P! For home frying you
can use essentially any vegegtable oil - canola, peanut, corn, safflower,
etc. You can also use shortening (such as Crisco).

As for reusing oil, you'll get various opinions. You can certainly use it 2
or 3 times if you filter it and store it in a airtight container between
uses. After that your fries will start to get that "greasy spoon diner"
taste.

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.


--
Peter Aitken

Remove the crap from my email address before using.

"Goomba38" > wrote in message
...
> PENMART01 wrote:
>
> >>DD@chi-town writes:
> >>
> >>I'm getting my wife a deep fryer for Christmas, so that I can make
> >>Fries with it.
> >
> >
> > Hmm... hey sport, while you're at it get your wife a vacuum cleaner so
YOU can
> > clean the house.
>
> No shit...that fryer better have a diamond
> bracelet in it if you ever wanted to see "Freedom
> Fries" come outta it at my house! LOL
> Goomba
>

LOL!! Excellent!


--
Peter Aitken

Remove the crap from my email address before using.

"Goomba38" > wrote in message
...
> PENMART01 wrote:
>
> >>DD@chi-town writes:
> >>
> >>I'm getting my wife a deep fryer for Christmas, so that I can make
> >>Fries with it.
> >
> >
> > Hmm... hey sport, while you're at it get your wife a vacuum cleaner so
YOU can
> > clean the house.
>
> No shit...that fryer better have a diamond
> bracelet in it if you ever wanted to see "Freedom
> Fries" come outta it at my house! LOL
> Goomba
>

LOL!! Excellent!


--
Peter Aitken

Remove the crap from my email address before using.

"Goomba38" > wrote in message
...
> PENMART01 wrote:
>
> >>DD@chi-town writes:
> >>
> >>I'm getting my wife a deep fryer for Christmas, so that I can make
> >>Fries with it.
> >
> >
> > Hmm... hey sport, while you're at it get your wife a vacuum cleaner so
YOU can
> > clean the house.
>
> No shit...that fryer better have a diamond
> bracelet in it if you ever wanted to see "Freedom
> Fries" come outta it at my house! LOL
> Goomba
>

LOL!! Excellent!


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

> <DD@chi-town> wrote in message
> ...
>=20
>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>French (Freedom) Fries with it.
>>
>>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. I've heard that some sort
>>of pork sauce was an ingredient in their oil before Mulsims
>>complained. Now their fries are rather tasteless. Does anyone have
>>an idea what their recipe was?
>>
>>Alan
>=20
> I heard that McD's used to use beef fat for fries and changed to veg oi=
l due
> to health concerns.=20

They changed due to protest from the wonderfully well-informed public=20
who thinks that all animal fat is a four-letter word.

> One book I read said that horse fat makes the best
> fries,

Perhaps Jeffrey Steingarten's book "The man who ate everything."

> but I do not think it is available at the A&P! For home frying you
> can use essentially any vegegtable oil - canola, peanut, corn, safflowe=
r,
> etc. You can also use shortening (such as Crisco).
>=20
> As for reusing oil, you'll get various opinions. You can certainly use =
it 2
> or 3 times if you filter it and store it in a airtight container betwee=
n
> uses. After that your fries will start to get that "greasy spoon diner"=

> taste.

Greasy spoon diners get that greasy taste because they use the same=20
oil for *weeks* of daily use in fryers that are on all day long.=20
Usually, they don't filter, either.

Oils used for home frying get a tiny fraction of the usage time that=20
restaurants do. The greater issue is rancidifying merely from time=20
passed after being heated. You should be able to get at least a=20
half-dozen uses with filtering and storage in a filled container (less=20
room for oxygen in the container) in a cool, dark place. But the time=20
elapsed between fryings is significant. The longer you go, the fewer=20
uses you'll get. Heating the oils hastens rancidity, so you need to=20
use it before it becomes rancid. Rancid oil won't hurt you - it's not=20
toxic - but it sure doesn't taste good.

> 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 dr=
ain
> them and set them aside for up to several hours. Just before serving yo=
u fry
> again at 375f until brown and crisp.

The classic technique. And if you cut them into thick slices rather=20
than square cross sections, you get "pommes gonflees" or puffed=20
potatoes where they inflate. Very cool to see and eat.

But here's another thing to think about that I wrote a while back:

"Try something that sounds utterly wrong. I was astounded the first
time I did it. Cut your potatoes about 1.5 cm square and however long
you want. Rinse them in cold water and dry well. Put them into cold
oil. Room temperature oil. Turn the fryer on to 185=B0C. Every now and
again, either gently stir them or shake the basket (if that's how
you're doing them) to move them a bit and let all sides cook.

"I used just enough oil to fully cover since the potatoes shrink as
they give off their water.

"A short while after the oil reaches temperature, the potatoes will be
done. Takes a variable amount of time, but think in terms of maybe 15
to 20 minutes from the time you drop them into the oil, depending on
amounts.

"I read this in a Jeffrey Steingarten book and it sounded silly. Tried
it. The spuds were wonderful. Downside is that you can't do it twice
in succession. Means that you need to make enough the first time around."=


Pastorio

Peter Aitken wrote:

> <DD@chi-town> wrote in message
> ...
>=20
>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>French (Freedom) Fries with it.
>>
>>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. I've heard that some sort
>>of pork sauce was an ingredient in their oil before Mulsims
>>complained. Now their fries are rather tasteless. Does anyone have
>>an idea what their recipe was?
>>
>>Alan
>=20
> I heard that McD's used to use beef fat for fries and changed to veg oi=
l due
> to health concerns.=20

They changed due to protest from the wonderfully well-informed public=20
who thinks that all animal fat is a four-letter word.

> One book I read said that horse fat makes the best
> fries,

Perhaps Jeffrey Steingarten's book "The man who ate everything."

> but I do not think it is available at the A&P! For home frying you
> can use essentially any vegegtable oil - canola, peanut, corn, safflowe=
r,
> etc. You can also use shortening (such as Crisco).
>=20
> As for reusing oil, you'll get various opinions. You can certainly use =
it 2
> or 3 times if you filter it and store it in a airtight container betwee=
n
> uses. After that your fries will start to get that "greasy spoon diner"=

> taste.

Greasy spoon diners get that greasy taste because they use the same=20
oil for *weeks* of daily use in fryers that are on all day long.=20
Usually, they don't filter, either.

Oils used for home frying get a tiny fraction of the usage time that=20
restaurants do. The greater issue is rancidifying merely from time=20
passed after being heated. You should be able to get at least a=20
half-dozen uses with filtering and storage in a filled container (less=20
room for oxygen in the container) in a cool, dark place. But the time=20
elapsed between fryings is significant. The longer you go, the fewer=20
uses you'll get. Heating the oils hastens rancidity, so you need to=20
use it before it becomes rancid. Rancid oil won't hurt you - it's not=20
toxic - but it sure doesn't taste good.

> 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 dr=
ain
> them and set them aside for up to several hours. Just before serving yo=
u fry
> again at 375f until brown and crisp.

The classic technique. And if you cut them into thick slices rather=20
than square cross sections, you get "pommes gonflees" or puffed=20
potatoes where they inflate. Very cool to see and eat.

But here's another thing to think about that I wrote a while back:

"Try something that sounds utterly wrong. I was astounded the first
time I did it. Cut your potatoes about 1.5 cm square and however long
you want. Rinse them in cold water and dry well. Put them into cold
oil. Room temperature oil. Turn the fryer on to 185=B0C. Every now and
again, either gently stir them or shake the basket (if that's how
you're doing them) to move them a bit and let all sides cook.

"I used just enough oil to fully cover since the potatoes shrink as
they give off their water.

"A short while after the oil reaches temperature, the potatoes will be
done. Takes a variable amount of time, but think in terms of maybe 15
to 20 minutes from the time you drop them into the oil, depending on
amounts.

"I read this in a Jeffrey Steingarten book and it sounded silly. Tried
it. The spuds were wonderful. Downside is that you can't do it twice
in succession. Means that you need to make enough the first time around."=


Pastorio

Peter Aitken wrote:

> <DD@chi-town> wrote in message
> ...
>=20
>>I'm getting my wife a deep fryer for Christmas, so that I can make
>>French (Freedom) Fries with it.
>>
>>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. I've heard that some sort
>>of pork sauce was an ingredient in their oil before Mulsims
>>complained. Now their fries are rather tasteless. Does anyone have
>>an idea what their recipe was?
>>
>>Alan
>=20
> I heard that McD's used to use beef fat for fries and changed to veg oi=
l due
> to health concerns.=20

They changed due to protest from the wonderfully well-informed public=20
who thinks that all animal fat is a four-letter word.

> One book I read said that horse fat makes the best
> fries,

Perhaps Jeffrey Steingarten's book "The man who ate everything."

> but I do not think it is available at the A&P! For home frying you
> can use essentially any vegegtable oil - canola, peanut, corn, safflowe=
r,
> etc. You can also use shortening (such as Crisco).
>=20
> As for reusing oil, you'll get various opinions. You can certainly use =
it 2
> or 3 times if you filter it and store it in a airtight container betwee=
n
> uses. After that your fries will start to get that "greasy spoon diner"=

> taste.

Greasy spoon diners get that greasy taste because they use the same=20
oil for *weeks* of daily use in fryers that are on all day long.=20
Usually, they don't filter, either.

Oils used for home frying get a tiny fraction of the usage time that=20
restaurants do. The greater issue is rancidifying merely from time=20
passed after being heated. You should be able to get at least a=20
half-dozen uses with filtering and storage in a filled container (less=20
room for oxygen in the container) in a cool, dark place. But the time=20
elapsed between fryings is significant. The longer you go, the fewer=20
uses you'll get. Heating the oils hastens rancidity, so you need to=20
use it before it becomes rancid. Rancid oil won't hurt you - it's not=20
toxic - but it sure doesn't taste good.

> 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 dr=
ain
> them and set them aside for up to several hours. Just before serving yo=
u fry
> again at 375f until brown and crisp.

The classic technique. And if you cut them into thick slices rather=20
than square cross sections, you get "pommes gonflees" or puffed=20
potatoes where they inflate. Very cool to see and eat.

But here's another thing to think about that I wrote a while back:

"Try something that sounds utterly wrong. I was astounded the first
time I did it. Cut your potatoes about 1.5 cm square and however long
you want. Rinse them in cold water and dry well. Put them into cold
oil. Room temperature oil. Turn the fryer on to 185=B0C. Every now and
again, either gently stir them or shake the basket (if that's how
you're doing them) to move them a bit and let all sides cook.

"I used just enough oil to fully cover since the potatoes shrink as
they give off their water.

"A short while after the oil reaches temperature, the potatoes will be
done. Takes a variable amount of time, but think in terms of maybe 15
to 20 minutes from the time you drop them into the oil, depending on
amounts.

"I read this in a Jeffrey Steingarten book and it sounded silly. Tried
it. The spuds were wonderful. Downside is that you can't do it twice
in succession. Means that you need to make enough the first time around."=


Pastorio

>"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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