Wednesday, 1 October 2008
today is the 1st Oct... the beginning of a new month. hehe... i tink blogger should be thankful for me for creating tis blog and blog for ard 10 months now. hehe =D
anyway...i was jus tinking...tis few days i have less and less things to write abt. so wad should i blog abt?
I KNOW!!! let me blog abt potatos instead. today topic shall be french fries...
The method recommended by most cookbooks to cook fries, and used by many restaurants, is to cook them in two stages: first at around 350 °F (177 °C), until the fries are nearly cooked but limp, still pale and not too dried; then, after they have been removed from the oil and allowed to cool, at a higher temperature, generally around 375 °F (190 °C), fries are fried again until they are golden and crisp, which normally takes less than a minute. The second method, attributed to the celebrated French chef Joël Robuchon for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then cook them over high heat until golden, stirring occasionally. The last method is calls for blanching (but not over-cooking in water) the cut potatoes in boiling water before frying them.
let me teach u how to cook french fries from fresh potatos.
Ingredients that you need
-potatoes
-cooking oil
-paper towels
-salt
Procedure
1)Peel potatoes
2)Slice potatoes into thin straw-like pieces.
3)Wash well with water to remove excess starch.
4)Place fries in a pan with water and simmer/par boil on the stove for about 15 mins.
5)Sieve and dry fries off.
6)Deep fry at 175°C in vegetable oil or lard/dripping for 4 to 5 minutes to a light golden crisp.
7)Remove and place on plate with paper towels to absorb the leftover cooking oil.
8)Transfer to another plate if necessary.
9)Add salt and shake to ensure all french fries are evenly salted.
ur end product will look like this
Why McDonald's Fries Taste So Good
jus now was looking for information on french fries when i found this. realise that McDonald's fries used to be cook in a mixture of about seven percent cottonseed oil and 93 percent beef tallow. The mixture gave the fries their unique flavor -- and more saturated beef fat per ounce than a McDonald's hamburger.
But from 1990 onward due to the barrage of criticism over the amount of cholesterol in its fries, McDonald's switched to pure vegetable oil.
只、君の笑顔が欲しくて、僕はここにいるんだ。
;
