Quote:
Originally Posted by Captain
A few litres. They swim freely in the oil and don't touch the bottom of the kettle. Compare it to those big woks where Thais deep fry. Don't fry to many at the same time. Let's say 2 handfull.
Best is to use the same oil only about 10 times, as otherwise oil is burned, turning black (as you must have seen probably in Thailand), loses its quality and becomes cancerogeneous, just like black burned meat on the BBQ.
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That is the way my mother made them, as well, except she used Crisco shortening instead of oil. They tasted great, nevertheless. Unfortunately, one year she went out and got a job. After that, she took to buying frozen potatoes and life was never quite the same in our house!
Without a doubt, your authentic way makes the best "Belgian" fries. But it would cost about $20 for the olive oil, it takes too long for me(guess I'm a wwe bit like me mother
), and I don't like keeping a pot of old oil around the kitchen. So, for me, the boiled/fried chips work out the best, as it takes only a little more time than just regularly frying potatoes, and hardly any oil at all!! They may not be good as yours, but when done properly, they are still very good!