The Easiest (And Most Delicious) Way to Make French Fries

 

French Fries
French Fries (Photo credit: fritish)

 

From: http://shine.yahoo.com/shine-food/easiest-most-delicious-way-french-fries-201100720.html

 

The Easiest (And Most Delicious) Way to Make French Fries

By bon appétit magazine | Shine Food – 3 hours ago

 

Photo by Marcus Nilsson

Photo by Marcus NilssonBy Adam Rapoport, Bon Appétit

Slow-Fried French Fries
There are certain foods that are better when not made at home, like french fries. To achieve golden-brown perfection, you have to fry them twice: first at a low temperature, to poach them; then at a high heat, to crisp them up. Very tasty, very much a pain in the neck. A few years back, I read about how French chef Joel Robuchon supposedly does it at his house: He puts sliced potatoes in a pot of cold oil, turns on the heat, and lets them go. It sounds too simple to work. But as the temperature rises, the potatoes cook from the outer layer in until the fries are wonderfully crunchy outside and creamy in the center. You’ll never make fries any other way-even if you’ve never made them before.

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Preparation
Peel 2 lb. large russet potatoes; cut into long french-fry sticks, about 3/8×3/8 inches thick. Rinse; shake off water.

Transfer potatoes to a large deep heavy pot, spreading potatoes so they’re no more than 2 layers deep. Pour in safflower or vegetable oil to cover potatoes by 1″. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25-30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).

Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.

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Frying french fries
Frying french fries (Photo credit: fritish)

 

 

 

Bootlegger’s Beef

From:  http://www.epicurious.com/recipes/food/views/Bootleggers-Beef-1254

Bootlegger’s Beef

Bon Appétit  | February 1996

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89% would make it again

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Bootlegger’s Beef 4 forks

at a glance

main ingredients VegetableWhiskeyBeef

yield: Serves 4

Use a blended Canadian whisky (purchased legally, of course). It is slightly sweet and will help balance the peppery sauce that naps the roasted beef… more
  • 1 2-pound butt-end beef tenderloin roast, well trimmed
  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1/4 teaspoon dried thyme
  • 1 cup canned beef broth
  • 1/3 cup Canadian whisky
  • 1 tablespoon all purpose flour
  • 1 tablespoon butter, room temperature
  • 1/3 cup whipping cream
  • 2 teaspoons coarsely crushed black peppercorns

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Preparation

Preheat oven to 400°F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet.

Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120°F for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.

Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce and return to skillet.

Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.

Cut beef into thick slices and arrange on platter. Spoon sauce over.

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