French fries



Cooked in lard. That's right, I said it, lard. Per reader_iam's suggestion in the previous post, a combination of vegetable oil and lard. These are so filled with crispy goodness, the next time it'll be pure lard for supreme crispy goodness.

The bottom photo is four potatoes blanched in that vegetable oil / lard combination briefly until tender at 225˚F / 110˚C.

They were left to cool then deep-fried at 350˚F / 175˚C. Next time I'll let 'em go a little longer for extra extra supreme crispy. Mmmm, fluffy-tender inside, crispy outside, just like McDonald's used to be in the days of yore which preceded the days of the Fat Police.

3/4 of this batch is sealed in Seal-a-Meal™ air-suction device and frozen for later. Then, cooked in lard they'll really be filled with super-duper extreme tender-crispy goodness. That lard is really the way to go. I intend to filter it, put it in a jar, and use it again.

Oh! Almost forgot. A few drops of habanero sauce mixed with the catsup for extra intrigue.

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