I would hope not.Burger King ain't got nuttin on you. Looks good as usual man.
I would hope not.
Those are fresh cut. I use frozen ones too, when I'm lazy.You have probably explained it a dozen times, but I haven't seen it.
Your fries always look so good. Fresh cut right? And how do you fry them?
Those are fresh cut. I use frozen ones too, when I'm lazy.
Cut them and soak them in cold water for awhile to get some of the starch out. Fry them at just under 300* for a few minutes until they're blonde. Dump them out on a cooling rack, seperate them, and let them cool off. Then fry again at 350*-375* until they're crispy, and season them while they're hot.
Yep. Definitely.Same exact way I do it. One thing to remember, dry them off after soaking them or they will be poppin' all over the place!
Those are fresh cut. I use frozen ones too, when I'm lazy.
Cut them and soak them in cold water for awhile to get some of the starch out. Fry them at just under 300* for a few minutes until they're blonde. Dump them out on a cooling rack, seperate them, and let them cool off. Then fry again at 350*-375* until they're crispy, and season them while they're hot.
I usually use vegetable oil. Peanut would be better, but I'd have to finance a gallon. Seasoning just depends on the mood I'm in, and what I'm having them with. Usually just coarse sea salt, I often add some cracked black pepper. Sometimes I use Creole seasoning. Sometimes some southwestern seasoning.What oil...peanut...vegetable? Does it matter? What do you season them with?