| 
Belgian Frites (french fries)
the only way they make them in Belgium, the way I make them, the way my grandmother told me to make them. (sorry for my english)
Melt 8 lb of beef fat in a large fryer. When melted, the level of the fat must not be higher then the halve height of the fryer. Instead of fat, you can use vegetal oil, but the results are not the same. Heat fat to 325°F.
Peel potatos and rinse in a great quantity of cool water. Pat dry with a clean towel or kitchen paper. Cut the potatos into sticks with a section of about 3/8 to 1/2 inch square section and the length of the potato. Pat dry in a clean dish towel.
Fry in small batches of about 2 ozs at a time. Put the potato sticks in the fat or oil and let fry till tender: the color is deep yellow, but you can try to to prick them with a fork.
Take the frites out the fat with a slotted spoon and put them on a layer of kitchen paper. If your fryer has a basket, just lift the basket and put the frites on the paper. At this point, the frites can wait several hours, they may become cold, waiting for the final preparation:
Heat the grease up to 375°F. Work again in small batches that you bake in the fat until they are crispy and gold-brown. Drain on paper towels and serve immediatly: never cover the frites, they will become soft.
You can salt the preparation generously, but in Belgium they prefer to place a salt cellart on the table, this way everyone can salt to taste!
|
