FREEZING FRENCH FRIES RECIPES

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HOW TO FREEZE YOUR OWN FRENCH FRIES | KITCHN



How To Freeze Your Own French Fries | Kitchn image

Provided by Meghan Splawn

Categories     Side dish    Snack    Baked good

Total Time 0S

Number Of Ingredients 4

4 medium Russet poratoes (about 2 pounds total)
8 cups (2 quarts) water
1 tablespoon kosher salt
1 tablespoon vegetable oil

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

DIPLOMAT CREAM RECIPE - NYT COOKING



Diplomat Cream Recipe - NYT Cooking image

Diplomat cream is the professional baker’s tool for pastry cream that won’t collapse and turn watery. It uses both cornstarch and gelatin for the reliable structure, but a little cold butter and whipped cream keep it silky, tender and lightweight. You can fill the shells with this cream up to four hours in advance and not be disappointed.

Provided by Gabrielle Hamilton

Total Time 30 minutes

Yield Approximately 1 quart

Number Of Ingredients 11

2 cups milk
1/2 cup sugar
5 egg yolks
3 tablespoons cornstarch
1 pinch salt
2 tablespoons heavy cream
2 tablespoons cold butter
1 teaspoon vanilla extract
1 teaspoon granulated gelatin
2 tablespoons tap water
1/2 cup heavy cream

Steps:

  • Scald the milk with half of the sugar (1/4 cup) in a 2-quart sauce pot. Remove from heat.
  • In a stainless-steel bowl, whisk the remaining 1/4 cup sugar, with yolks, cornstarch and salt until thick and creamy and pale yellow. Whisk the hot milk into the yolk mixture and return the sauce pot to the stove and whisk constantly over medium-high heat until it bubbles and thickens, 60 to 90 seconds.
  • Remove from heat, pour contents back into the bowl and stir in the vanilla extract. Set bowl over ice bath, and let cool a couple minutes but whisk in the cold butter while the mixture is still warm. When the pastry cream has cooled completely, stir in two tablespoons of cold heavy cream to loosen a bit. Keep chilled over ice bath.
  • Sprinkle gelatin over the tap water evenly to soften. Break up any clumps, then microwave for 10 or 15 seconds to dissolve completely.
  • Thoroughly whisk dissolved liquidy gelatin into the stiff and cool pastry cream.
  • Whip 1/2 cup cold heavy cream to stiff peaks and fold into the chilled pastry cream, blending thoroughly.
  • Keep chilled until ready to use.

Nutrition Facts : @context http//schema.org, Calories 216, UnsaturatedFatContent 5 grams, CarbohydrateContent 19 grams, FatContent 14 grams, FiberContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 75 milligrams, SugarContent 16 grams, TransFatContent 0 grams

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DIPLOMAT CREAM RECIPE - NYT COOKING
Diplomat cream is the professional baker’s tool for pastry cream that won’t collapse and turn watery. It uses both cornstarch and gelatin for the reliable structure, but a little cold butter and whipped cream keep it silky, tender and lightweight. You can fill the shells with this cream up to four hours in advance and not be disappointed.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 216 per serving
  • Keep chilled until ready to use.
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