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Crispy Seasoned French Fries Crispy Seasoned French Fries
Ingredients
• 2 1/2 pounds russet potatoes, peeled
• 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup water, or as needed
• 1 cup vegetable oil for frying
Directions
1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Ingredients
• 4-5 large russet potatoes
• peanut oil
• salt
Directions
Preheat oven to 200 degrees.
In a large dutch oven heat oil to 320 degrees.
Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length.
Place in a large bowl of cold water as you're slicing.
Drain potatoes thoroughly, removing any excess water.
When oil reaches 320 degrees, submerge the potatoes in the oil.
Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees.
Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
Remove and drain on roasting rack.
Season with kosher salt.
Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.
Peel and cut potatoes into even strips. Soak potatoes in cold water for 1 hour. Fry in deep fat at 325° for 5 minutes. Drain. and cool to room temperature Increase heat to 375° and fry until French fries are tender and nicely browned, about 2 to 3 minutes.
Mini Burgers
Ingredients:
• 1 to 1 1/4 pounds extra-lean ground beef or ground round
• 1 tablespoon ketchup
• 2 teaspoons burger or steak grill seasoning
• dinner rolls or small bulkie rolls or kaiser rolls, split and toasted
• ***Remoulade Sauce***
• 3/4 cup mayonnaise
• 1 1/2 tablespoons finely chopped cornichon or good dill pickle relish
• 1 teaspoon finely chopped capers
• 1 tablespoon lemon juice
• 1 tablespoon spicy brown mustard or grainy Dijon
• 2 teaspoon chopped fresh parsley
• 1/4 teaspoon dried leaf tarragon, optional
• dash hot sauce, or to taste
• salt, to taste
• ***Optional Toppings***
• ketchup
• mustard
• sliced pickles
• sliced tomatoes
• sliced onion
• lettuce
• cheese
Ingredients:
• ground beef
• seasonings
• other ingredients, see below
Preparation:
Adding a tablespoon or two of vegetable oil per pound to ground sirloin or round will replenish the moisture and some of the fat.
Use coarsely ground meat (rather than finely ground) for moister burgers.
Lightly mix ground meat with other ingredients. Over-mixing results in dense, heavy burgers.
Wet hands with a little water to keep the mixture from sticking when you form your patties.
Add a few tablespoons of tomato or vegetable juice to each pound of ground beef for extra flavor and juiciness.
When freezing patties, raw or cooked, separate with squares of plastic wrap.
Add minced leftover vegetables to the meat mixture.
For a smoky flavor add 1/4 cup diced cooked bacon or ham before forming into patties.
Dip patties in beaten egg, then in bread or cracker crumbs for "chicken-fried" burgers.
Try different toppings and sauces such as sautéed onions, bell peppers, sautéed mushrooms, chile peppers, guacamole, barbecue sauce, chili, cooked bacon strips, salsa.
Ingredients:
• 1/2 cup shredded mild Cheddar cheese or American cheese
• 1 slice bread, crumbled
• 2 tablespoons finely chopped parsley
• 2 tablespoons milk
• 1 1/2 pounds lean ground beef
• 1 small onion, grated
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons salt
Preparation:
In a medium bowl, combine cheese, bread crumbs, parsley, and milk; form into 4 balls. Set aside.
In the same bowl, combine beef, onion, Worcestershire sauce, and salt; divide into 4 portions. Shape each beef portion around a cheese ball, then flatten lightly with hand to make hamburger patties.
Brown on both sides in a large frying pan; cover and cook for about 5 to 10 minutes, until done. Serve on buns with condiments.
Serves 4.
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