Prune (9780812994100) by Hamilton Gabrielle

Author:Hamilton, Gabrielle [Hamilton, Gabrielle]
Language: eng
Format: epub
ISBN: 978-0-8129-9410-0
Publisher: Random House Digital
Published: 2014-11-03T16:00:00+00:00

French Fries

Peel russet potatoes daily. Store in cold water.

Cut fries neatly and as uniformly as possible between ¼" and ⅓" inch thick.

Blanch in the deep fryer at 275° until potatoes become translucent, about 8 minutes.

Please be fastidious about the hygiene of the fryer fat—ask the guys to change it often. We want clean fat.

Cool blanched fries by spreading out on a baker’s drying rack set inside a sheet pan.

When completely cool, transfer to plastic tubs with lids.

To pick up:

Set up fry pot and basket on the stovetop and clip a fry thermometer to the edge of the pot.

Fill only ¾ with duck fat and heat to 350°.

Fry to order; crisp and golden.

Drain in stack of large coffee filters.

Turn off duck fat between orders so it doesn’t burn. Pay attention to temperature.

Strain and reuse from one service to the next, but no more than 2 services.

For the burger, season with kosher salt.

For the brisket, season with Parsley-Paprika Salt.

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