Fine Old Recipes

When it comes to preparing the perfect french fried potato, then there is no doubt that fresh truly is the best way to go. Frozen potatos simply will not cut the mustard when it comes to perfection, yet there certainly are other factors to consider in the process.

Bake or fry? Sure, you could bake your fries, probably to a nice golden brown, maybe even save a calorie or two along the way. But we’re talking perfection here. You could probably even get away with making them in a mini toaster oven, but… In the constant battle between baking and fryer cooking, the deep fryer wins the french fry battle hands down, EVERY time. You’ll want the temperature to be set at 375°-400°

Also, you’ll want to cook the fries in stages, as the perfect fried potato cannot be obtained in one try. Pre-cook the potatos for about 2 minutes, or until they just start to lose their opaque quality and start to brown ever so slightly. Then let them rest at least 5 minutes before moving onto the second frying stage.

It seems I got ahead of myself. You will, of course, be hand cutting these RUSSET potatos, as there is no short-cut in the perfect homemade french fry process. A potato chipper for the home can be purchased online for incredibly low prices, and the more durable models will certainly last you a lifetime. Just run as many potatos through the gadget as you need to make your particular batch of fries – no need to peel them, but you better wash them, and let them soak in cold water for about 15 minutes before the initial frying stage.

Frying medium – We’ll only be using 100% peanut oil for our perfect fries, nothing else is acceptable! There is no substitute for this particular oil, as this will give you that ocean-front, Boardwalk flavor you loved as a kid. Once you’ve got potatos, and the fry medium set to the desired temperature, this is how it breaks down…

1. Cut fries with potato chipper, soak in cold water 15-30 minutes
2. Heat oil and add first basket of fries until slightly browned, not burnt (crucial)
3. Let potatos rest for >5 minutes, then fry again until you reach your desired done-ness (2 stage process)
4. Salt to taste immediately after removing from oil, as this will help the seasoning stick to the fries and draw out the flavor. You can also use Cajun seasonings or Old Bay Spice, and garlic salt is also delish! (Malt vinegar also adds a delicious Boardwalk touch)
5. Serve and enjoy

There you have it, the perfect homemade french fried potato for you and yours to enjoy in the comfort of your own home. It seems like a lot of work for a fry, but after you’ve done it a few times, then you’ll be an old pro and the envy of your neighborhood!

Just because your diet needs to be gluten free, it doesn’t mean you can’t enjoy great tasting foods like pizza.  Pizza crust can be made gluten free just as easily as regular pizza crust.  Below is a great recipe for Gluten Free Pizza Crust.

Love thick crusted Chicago style pizza crust? Or maybe you favor the New York thin crusted style.   Either way you can have your favorite and keep it gluten free. Do it at home & don the chef cap.

You’ll only need 20 or so minutes of prep time and then 7 to 10 minutes of cooking time.

Ingredients

1.)   Gluten Free cornmeal for baking sheet

2.)  3/4 cup Gluten Free Flour

3.)  3/4 cup tapioca flour

4.)  Extra tapioca flour for rolling the pizza dough

5.)  1 teaspoon Agar-Agar powder

6.)  2 tablespoons dry buttermilk powder

7.)  1 teaspoon salt

8.)  2 teaspoons xantahan gum

9.)  1 package active dry yeast granules

10.) 1 teaspoon sugar

11.)  2 teaspoons olive oil

12.)  1 1/2 teaspoon cider vinegar

13.)  1/2 cup lukewarm water

Preparation

Pre-heat your oven to 400 degrees

Line a baking sheet with parchment paper and lightly sprinkle the cornmeal.

1.)   Place all dry ingredients in a large mixing bowl and whisk until mixed together.

2.)   Add sugar, vinegar, olive oil and add water.

3.)   Mix for 3-4 minutes.

4.)  Scrape the dough on to a clean surface and sprinkle with tapioca flour.

5.)  Work the tapioca flour into the dough so it can be shaped into a large ball.  Cut the dough in half to make two medium sized pizzas

6.)   Shape each dough piece into a circle.

7.)  Shape the dough with a rolling pin into the circles.   For New York style crust, roll it thin.  For Chicago style crust, keep it thick.

8.)  Place one pizza crust on a pizza stone or baking sheet and bake for 5 minutes or until the dough is firm.  Repeat with 2nd pizza.

9.)  Top the pizzas with your favorite gluten free toppings and bake an additional 7-10 minutes or until done.

Those who cannot cook are said not to be able to even boil an egg, but poaching an egg is a completely different matter. There is quite skill to it and many cooks would not even try it without using an egg poacher. However, if you make a few attempts and especially if you use these tips, you should be able to produce great poached eggs without too much trouble. You may have tried a few tips on how to poach an egg before, but make sure that you take note of the most important ones below.

1. Get the Eggs Right

If your eggs are not quite fresh then you will have a lot more trouble producing poached eggs. Chefs always have a supply of very fresh eggs on hand, but if you bought yours two weeks ago and they have been in refrigerator for another week, forget it.

2. Simmering Water

Don’t let the water boil so hard that it produces bubbles, as that will break up the white of your egg and produce a complete mess, creating strands of white all over the pan before it has a chance to solidify. Just keep the water at the level of a simmer throughout the cooking period and you will be fine.

3. Lower the Egg Slowly

Break the egg gently into the water, without causing too much of a wave. Some people like to crack the egg into a cup, before pouring it into the water. It isn’t really necessary, but you can do that if you prefer and you find it easier to add it slowly to the water that way.

4. One or Two Eggs Only

Don’t try and cook a whole pan full of eggs at once or you will have problems giving each one the correct cooking time and you might find that they start “joining forces” in the pan making them difficult to separate afterwards. If you cook more than one egg, also make sure you get the one that you put in first out first too so that they are cooked for the same amount of time. About 3 minutes is right for a soft yolk.