Fries: McDonald's Fries Clone
Source of Recipe
posted to recipecircus by dmvezina
Recipe Introduction
buny's note.. this looks kinda labor intensive but interesting... havent tried it yet
List of Ingredients
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2 - 2 cups hot water
6 cups Crisco shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt Recipe
Preparing your french fries : Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4 x 1/4 in thickness, and about 4 to 6 long. (You can do this with a knife, but it is alot of work)
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to full. The shortening has to pre-heat for a very long time. It will eventually liquify. After it has
liquified and is at least 375¼F, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)
After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard or beef drippings to the hot Crisco. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.
After the deep fryer is reheated to 375¼F-400¼F, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then toss the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
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Note***** If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco and 1 tablespoon lard for the second batch.
Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it is. But it is an important blanching step required for that great taste.
Note³***** For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the blanching process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.
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