13-04-2007, 15:20
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Registered User [1976]
Senior Elite Member
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Join Date: Mar 2004
Location: cALIFORNIA, usa
Posts: 7,887
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Quote:
Originally Posted by Captain
As a Belgian THE land of "French Fries" (by the way, the French don't eat them, it should be Belgian fries) I prepare them as follows.
In Belgium we use beef fat (called ossewit = oxwhite). But you also can use oil. I like olive oil, but arachide oil is also used. So I would suggest vegetable oil.
Fries are baked twice in a kettle, maybe you can use a wok if no frying kettle available.
Don't cook the potatoes as some propose.
Put the raw fries in the hot oil in the kettle and bake them a first time on 170° Celsius. Take them out after about 3 minutes (they get light yellow, feel if they are soft inside, not raw) and let them drip out. You can do this before, one or even a few hours before.
If you want to eat, put the (once fried) fries again in the hot oil, this time temp 190° and let them fry till golden (again a few minutes). Bon apetit.
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How much oil do you use? |