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Location: By the sea, by the sea, by the beautiful sea
68,330 posts, read 54,400,252 times
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Quote:
Originally Posted by Supplies
Didnt read all the posts, but best way to deep fry fries, cut & dry potatoes into frys , deep fry for one minute so cooked inside, take out, fries will be white ..good let sit, them put them back to brown & crisp ..perfect fries.
Cook 'em the first time at ~325deg to cook the inside then increase temp to ~375deg to crisp/brown the outside.
I mentioned this a while back on another thread but I'll mention it here too. I remember when McDonald's use to add beef fat to their french fry grease. They didn't advertise this fact but everyone seemed to think they had the very best fries and would try to figure out why. Then they took it out, I think because people found out about it, and their fries have never been the same. Once they switched to "healthy" canola oil, which is not healthy at all, their fry quality took a nose dive in my opinion.
Gonna sound ridiculous here but where is lard in the store? Next to Cricso? I see Ree using chunks of the stuff and it looks like it is packaged similar to cream cheese.
At my local Walmart it's with the baking supplies. For drop biscuits or pie crust it's the only thing to use.
Lard doesn't require refrigeration, but I keep mine in the refrigerator; it's much easier to cut it in when it's cold.
Here, it's in a green and white tub by the Crisco. I render my own lard when we get our pig every year. Big difference than store bought. Now I want crisp french fries!
I mentioned this a while back on another thread but I'll mention it here too. I remember when McDonald's use to add beef fat to their french fry grease. They didn't advertise this fact but everyone seemed to think they had the very best fries and would try to figure out why. Then they took it out, I think because people found out about it, and their fries have never been the same. Once they switched to "healthy" canola oil, which is not healthy at all, their fry quality took a nose dive in my opinion.
And the funny part of this is, frying in canola is far worse for you than frying in beef tallow or any other fat that's solid at room temperature. Liquid oils like canola oxidize easily at high temperatures which causes drastically more cardiac damage than the solid fats.
I second duck fat.. it just tastes so much better than oil
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