Text 30839, 80 rader
Skriven 2009-11-08 16:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Checkers Burger
=======================
-=> Quoting Bob Gearhart to Dave Sacerdote <=-

 BG> French fries are one of those things where how it's handled is 
 BG> more important than what it is.

Up to a point. But different varieties of potatoes do cook up
differently. Dutch Farmer Bill's dad made his living from just two
crops: strawberries and potatoes. The family ate a LOT of potatoes
and besides the four acre commercial plot he had a small family plot
with a variety of heirloom varieties just for his own table. Bakers
and mashers should be starchy, boilers for dicing up for soups and
salads just be waxy so that they don't disintegrate and the best
frying potato is low moisture, starchy and has a higher than average
sugar content.

Getting back to technique, you can improve any frying potatoes by
using old, mature potatoes, left in the open in a breeze (use a fan)
for a bit (like overnight) to dehydrate slightly and by soaking the
cut fries in salted and sweetened water for a bit before frying
them to increase their sugar content. The soaking water should be
about the same strength as a standard brine, about 6%. (I don't
often go to all that trouble but on the few times i have, the
difference was noticeable.)

Fried fish:

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: CAJUN HOT FRIED FISH
 Categories: Fish
      Yield: 2

      1 lb Catfish fillets
    3/4 c  Lemon juice
      3 tb Wine- dry white
      3 ts Tabasco
    1/2 ts Garlic powder
    3/4 c  Cornmeal
    1/2 c  Flour
      2 ts Salt
           Fat or oil for deep frying
           Lemon wedges
           Tomato wedges
           Sauces

Wipe the fish fillets with a damp paper towel. Cut large fillets
into pieces no more than 3 or 4 inches long. Combine the lemon
juice, wine, pepper sauce, and garlic powder in a,shallow dish.
Marinate the fish in this for 1 hour. Combine the cornmeal, flour,
and salt. Have the fat quite hot and deep enough to cover the fish
completely. Drain the fish and coat with mixture~ Deep fry until
golden brown. Drain well on paper towels. Serve with lemon wedges,
tomato wedges, and a choice of sauces, such as hot pepper sauce,
tartar, or hot cocktail sauce. This recipe can be used for smelts,
which should be left whole, but headless and dressed.

Serve with: baked sweet potatoes and mixed greens with bacon and
croutons.

From: Dinner For Two
By: Rick Leed
Typed by: Kevin JCJD Symmons Oct. 2009
-----







Cheers

YK Jim


... Deep Fried Butter: Cardiologists anticipate a huge rise in business

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)