I'm looking for the recipe that would include those three ingredientsCan have others too (like rice, pasta, spices, etc)I think I saw it on a can of evapmilk a few years ago (and made it)Can't find it on the webI'm pretty sure it wasn't NestleIdeas of what I can do with mustard, evaporated milk, and chicken? Fire awayThanks!
This is the way I make REAL fritesFluffy on the inside and super crispy on the outsideI got this recipe from the America's Test Kitchen and is much faster than parboiling or soaking the potatoesCut potatoes ( I use russet baking potatoes) into wide shoestrings with a good knifeCoat with vegetable oil and microwave for about 2 minutes until they bend easily without breakingRinse in a collander over cold waterPat very dry with tea towel Fry in at least 3 vegetable oil at 325 for about 3 minutesDrain on a paper towels or brown bagsTurn up the heat to 375 and return fries to oil and fry until golden.
here.i found this recipe on a website.hope it helps Ingredients: 6 large baking potatoes, cut into strips Oil for deep frying Salt How to make french fries: Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width Soak potatoes in ice cold water for 1 hour at room temperatureDrain well; pat dry with paper towelsHeat oil in deep fryer to about 375°Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tenderDrain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.
Simple fries are with sliced potatoes, but there is a better way There was a place I used to go to in Germany that would mash the potatoes first, run them through some kind of grinder thing where they came out in fry-shaped strips, and fry those Much better fries than simply slicing.
Fresh cut fries are the best but also take the most time to prepareLarge white potatoes are probably the best choice for slicingWhile you can cook the fries in canola or vegetable oil, try peanut oil if you are not allergicIt imparts a nice flavor to the potatoes Do not overload your frypan when doing as the sogginess comes from the temperature dropYou want to crisp the outside first, then the moisture from the inside boils out and is not replaced by the oil.
