CURLY FRIES MACHINE RECIPES
HOW TO FREEZE YOUR OWN FRENCH FRIES | KITCHN
Steps:
- Peel and cut: Rinse the potatoes and pat dry. Peel the potatoes, if desired. Cut the potatoes into 1/2-inch-thick sticks or your desired thickness.
- Blanch: Bring the water and salt to a boil over medium-high heat in a large pot. Add 1/4 of the potatoes and cook for 2 minutes. While the potatoes are cooking, prepare a large bowl of ice water. Use tongs or a slotted spoon to immediately move the blanched potatoes to the ice water bath. Repeat with blanching and cooling the remaining potatoes in 3 more batches.
- Dry: Drain the chilled potatoes from the ice bath and lay them out in a single layer on paper towels or a clean kitchen towel. Pat with more towels to dry completely. Place the fries and oil in a clean, dry large bowl and toss to combine.
- Freeze: Place the fries in a single layer on a parchment paper-lined rimmed baking sheet and freeze until solid, 6 hours or overnight.
- Bag and store: Transfer the frozen fries to a gallon zip-top freezer bag. Label the bag with the contents and baking instructions and store in the freezer.
- Bake: When ready to cook, bake on a rimmed baking sheet on the middle rack of a 425°F oven until golden-brown, flipping the fries halfway through, 20 to 25 minutes total.
Nutrition Facts : SaturatedFatContent 0.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0 g, SugarContent 0 g, ServingSize Serves 4, ProteinContent 0 g, FatContent 3.5 g, Calories 30 cal, SodiumContent 1108.5 mg, FiberContent 0 g, CholesterolContent 0 mg
TOP SECRET RECIPES | T.G.I. FRIDAY'S SESAME JACK STRIPS
Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.” Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics. I've cloned a ton of items from T.G.I. Friday's. Click here to see if I hacked your favorite. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 1 hours 20 minutes0S
Prep Time 40 minutes0S
Cook Time 40 minutes0S
Nutrition Facts : Calories 1000 calories
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RUTH'S CHRIS PETITE FILET COPYCAT RECIPE | TOP SECRET RECIPES
Menu Description: "A smaller, but equally tender filet...the tenderest corn-fed Mid-western beef. So tender it practically melts in your mouth."
This is the signature item for the Ruth's Chris chain. It's a delicious filet mignon that comes to your table sizzling hot and so tender you can cut it with a fork. If you want to prepare filets the Ruth's Chris way you first need some prime corn-fed filets, which can be found in specialty meat markets or Costco. Prime is your best choice, but the technique will still work with other grades of beef.
This recipe duplicates the petite filet on the Ruth's Chris menu, since the larger filet is so big—about 14 ounces. Ruth's Chris uses a special broiler which reaches temperatures as high as 1800 degrees F. It's likely you don't have such an oven, so you can use a conventional oven set on high broil, with the rack inches away from the heat source. If you have a gas oven, watch for flame-ups from spattering. If you begin to get flames, move the rack to a lower level. Also, you will need ceramic oven-safe plates to serve the sizzling steak on.
Also try my Ruth's Chris creamed spinach recipe and other famous side-dishes here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.8
Total Time 35 minutes0S
Calories 340 calories per serving
From topsecretrecipes.com
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CHIPOTLE MEXICAN GRILL CARNE ASADA COPYCAT RECIPE
Chipotle’s popular limited offering is a good example of how straightforward and flavorful carne asada can be. It’s not overly mysterious since Chipotle is transparent about the ingredients used for the restaurant's entire menu—53 ingredients in all—but identifying those is only the beginning of the process. There was still plenty of work to do in establishing ratios and settling on an ideal preparation method.
Carne asada is almost always made with flank steak or skirt steak. A server at Chipotle told me they use skirt steak, which is surprising since that is the tougher of the two cuts. Perhaps she was wrong about that? Flank steak also has a better flavor than skirt steak, so I'm recommending flank here. Just be sure not to marinate it for more than 2 days or the acid in the marinade may toughen your steak and you certainly don't want that.
After you grill it, slice your carne asada across the grain and use it in burritos, tacos, bowls, or as a Southwest-style salad topper.
Click here for more of my Chipotle copycat recipes.
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Reviews 5.0
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FRENCH FRIES - WIKIPEDIA
French fries (North American English), chips (British English), finger chips (Indian English), French-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, originating from either Belgium or France.They are prepared by cutting the potato into even strips, then drying and frying it, usually in a deep fryer.Most french fries …
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Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes …
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