Expert, use a regular pot (small size or else you’ll need a mother load of oil) and vegetable oil. Let the oil get super hot (but not to the point of smoking) and put in your fries. When they turn golden brown, take them out and put them on a wad of paper towels and squeeze the excess oil out of them. Then let them sit for 3-5 minutes and they will be crispy.
And for god’s sake, don’t get a Fry Daddy or you’ll be potentially, vile-y, hooked. I find it to be very good that you know not how to fry a single thing.
We are a country in which fried butter is a delicacy. Brrrr.
truffle oil makes a good french fry.
BREAKING NEWS: U.S. Consumer Confidence rises to 49.5 from a revised 48.7. Expectations were for 47.3.
French fries cooked in duck fat are a gift from the gods.
Expert: Be sure to cut them to a good size. Too small and they will burn up fast. Too big and they will never get crispy.
“And for god’s sake, don’t get a Fry Daddy or you’ll be potentially, vile-y, hooked.”
She has a point. Maybe that should be Dr. Drew’s next celebrity addiction show.
And Rob, what’s this about effing up the room with a stinky tree and orthoepedic stockings??? You are in trouble young man!
et, like dibs says cook twice but I recommend duck fat.
Mornin’ folks.
Expert, use a regular pot (small size or else you’ll need a mother load of oil) and vegetable oil. Let the oil get super hot (but not to the point of smoking) and put in your fries. When they turn golden brown, take them out and put them on a wad of paper towels and squeeze the excess oil out of them. Then let them sit for 3-5 minutes and they will be crispy.
Good ol’ Wesson vegetable oil.
And for god’s sake, don’t get a Fry Daddy or you’ll be potentially, vile-y, hooked. I find it to be very good that you know not how to fry a single thing.
We are a country in which fried butter is a delicacy. Brrrr.