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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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Burger King's fries go to the stores pre-made and frozen. They are
oil blanched and then flash frozen, and Burger King thaws the fries to room temperature before frying. This allows some moisture to evaporate both in thawing and in the first few seconds of cooking. That way, unlike McD fries (which are cooked from a frozen state), there is less moisture inside them after cooking, which explains why they are still crispy after they cool off, not soggy mush like McD fries. The best way I found to imitate BK fries is as follows: Slice potatoes into 1/8 thick slices by hand or with a slicer from a food processor (by hand will let you slice the length of the potato, giving you longer fries, but requires careful knife handling technique). Next, julianne these slices into 1/8 by 1/8 inch sticks. Blanch in 425 degree oil for 30 seconds. Blot off on paper towels and lay in single layer on cold (from freezer) cookie sheet, and then place sheet in freezer uncovered until fries are frozen (this is the closest thing to flash freezing the home user can do). Once frozen, place in container to prevent further freezer burn until ready to cook. Thaw to room temperature. Fry at 350 degrees until golden. Salt to taste as you pull these out. It is very critical that the fries be thawed to room temperature, or too much moisture is trapped inside as it cooks. The open air freezing will slightly freezer burn, but since moister removal is the goal, this little bit is a good thing. I am not sure why, but flash freezing does remove a bit of moisture also, but in a different way, and only at the surface. If you have access to liquid nitrogen and can do your own flash freezing, this would be desirable, but expensive. -- jt august -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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