Even after 25 years of cooking, writing about cooking, watching professional chefs cook, and teaching cooking classes (my next is August 19th at Great News! in Pacific Beach), there are “recipes” that terrify me.
I won’t even contemplate a dish that involves caramelizing sugar, making fish stock from scratch, or cooking baby artichokes. I’m a failure at poaching and puff pastry.
And I’ve long been convinced that you can’t get a really great french fry outside of a commercial establishment.
Last night I crossed that last one off the list.
Using Alexia Yukon Gold Julienne Fries with Sea Salt, I made spectacularly delicious French fries in less than five minutes.
With assistance from a KitchenAid Open Stir Fry pan, Hollywood brand Peanut Oil, a thermometer to tell when the oil was at exactly 350 degrees, and a final sprinkling of Anglesey Sea Salt from Victoria Gourmet, I managed to turn out golden wands that were crispy edged, fluffy inside and with a perfect balance of fresh potato and light oil flavor.
They were vastly better than any french fries I ever made using fresh potatoes and the traditional French twice-cooked model. And far better than most that I’ve had in restaurants.
Too bad Alexia isn’t into puff pastry or poached pears.
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