Need em by Friday.
Type of tater?
Type of cut?
Pan or what?
Seasoning?
Any help is appreciated.
Need em by Friday.
Type of tater?
Type of cut?
Pan or what?
Seasoning?
Any help is appreciated.
Lodge dutch oven, Bojangles seasoning!
Low country redneck who moved north
You put seasoning in a dutch oven and it makes fries? Must be an amazing dutch oven.
You MUST have the aioli to go with it... It just doesn't work without it...
Yea, it's an amazing dutch oven. If you need more explanation, I use Idaho potatoes, and a Northern Tool fry cutter, the restaurant grade.
Low country redneck who moved north
Double fry them. First at 325 til they are soft but not brown, then again at 365 til golden brown and crispy. Duck fat has a smoke point of 375, so be weary of going any higher. I would use just salt to season with since you are using duck fat. No need to mask the flavor, with a bunch of overpowering seasonings. If you want to get fancy you can toss them in some rosemary and garlic and have several dipping sauces, including an aioli. Just use low amounts of both because they can easily overpower the fat.
Last edited by wskinner; 11-29-2018 at 07:24 AM.
Go to the Tattoed Moose down here in Charleston and try to replicate their duck fat fries, they are ridiculously good.
every expert was once a beginner
Should be in the recipe book.
We gave you Corn,you gave us clap,bad trade.
Find some of this
https://jet.com/product/La-Baleine-F...kaAtkTEALw_wcB
and make sure to season as soon as they come out of the grease
"Never Trust a Skinny Chef."
I like to use a cheap electric fryer with temperature dial to keep it right at 375.
DILLIGAF
I love them
I do not like truffle oil
Good deal, did it work?
Truffle oil is nasty, but it still tastes better than rails.
"Never Trust a Skinny Chef."
FYI Fresh Market carries duck fat in the far corner of the dairy area. Cheaper than Amazon as well...
Did the smell of potpourri and the sounds of gentle classical music enhance your shopping experience.
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