Made French Fries for the first time ever!
I fry every now and then, always in an ordinary pot because I can’t see the point of having a dedicated frier, but always ready-made foods that just need finishing. This was a minimum-research experiment prompted by having:
- some left-over frying oil that was still good but smelled of fish (unsurprisingly)
- other stuff cooking for the weekend, which did require my presence bu not baby-sitting.
Frying potatoes is supposed to let the sacrificial tubers absorb the flavor/smell from the oil, the down-side is you get potatoes with an off-flavor, so in this case fish, which you are more or less expected to throw away afterwards, but they won’t kill you or anything, so I thought I should at least taste.
I have no picture of those golden brown
beauties uglies for you! That’s because they came out surprisingly delicious and didn’t want them to cool down too much, so I ate them all right away. Not fantastically crunchy but just enough and creamy inside. YUM!
This being a here-goes-nothing run, fries were cut roughly by hand, the skin was not removed, and I let the temperature drop too much.
Despite all of my carelessness, the result was better than most French Fries I have eaten recently, at home or otherwise, with no detectable fish flavor either (so it remains to be seen whether the oil has been saved or not)
Once again I have to thank The Kenji for getting me started frying at home armed just with regular cookware and my trusty ThermoPop.
BTW somehow I ran out of table (i.e. finely ground) salt, so I (excuse me) MacGyver-ed it out of kosher (i.e. coarsely ground) salt and a grinder. The small pleasures of life.