McDonald's Fries
Source of Recipe
unknown
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 375°, 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 375°-400°, 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.
Special Notes
Note¹***** 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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