Sunday, November 22, 2009

Cookbook Challenge

So this weeks recipe for the Cookbook Challenge is Thomas Keller's Pomme Frites out his Bouchon cookbook. Keller recommends Russet potatoes because of their high starch content. I tried to pick ones that were relatively straight and uniform so that we could have nice pretty fries.

There are a few different methods of cutting the fries. If you have a sharp knife and a steady hand you could cut them by hand. We opted to use a french fry cutter. We nicknamed this puppy "the beast" because it is. After much struggling with a raw potato, we decided that blanching the potatoes is the best course of action. The end result was what we wanted, a nice even 1/4" cut fry.

You have the option to use a deep fryer or a heavy high sided pot. We have deep fryer, so that is what we opted for. The nice thing about the deep fryer is that it regulates the temperature for you. With the dutch oven, you will need a clip on thermometer and have to keep adjusting the temp of the burner. We filled up the fryer with peanut oil, which is best for frying and dropped in our first batch. This recipe calles for a double fry method. The first fry is at 320 degrees for 5 to 6 minutes. The second fry is at 375 degrees for 2 to 3 minutes. What this does is give the fries a crisp golden brown exterior and a soft creamy interior.

A convenient side note that Keller mentions is that you can do the first fry up to 3 hours before the second fry. So, if you are serving these for company or at a party you can get your first fry done ahead of time.

We were very pleased with the results of this Cookbook Challenge. It was not difficult and I look forward to it making it again soon!

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