I see a lot of places serving steak that are raved about. But when I see the pics, I not see anything that looks good concerning the fries, or should I say Belgian fries as French fries is the mistake of last century! In Pattaya, the real fries as in Belgian were to be discovered in the short loved Fritkot, just too hard to find for most. Now one of the reasons frozen fries are never the same, is that the water going with it, takes all the taste and change the way of backing them. So how should you make good fries? First the potato is important and the biggest problem in Thailand. The ones uses are the Bintjes variety. In general it are potatoes, with a good structure and not too much water inside. In France I use the Mona Lisa variety, that gives a bit more taste. Now next thing important is choosing grease or oil. Osse fat, how we call it, has the most taste, and some search for that. In most of Fries places, they use only that. It makes the taste stronger, but is a bit heavy on the stomach sometimes! So in households they use a lot of groundnut oil or similar, that is lighter, and more subtle. Now you peel the potatoes. Then you slice them in rounds and then into fries. Not make them too small, then you have Mc Donalds fries, but the size is up to you. In Belgium, in fritkot - friteries they are usually thicker. Then you put them in water so they sweat for a while, 10 minutes or so. Then dry them very well. You put your oil/grease between 130 & 150 degrees, I prefer 130. When you put the fries in, you wait until the unbacked white potatoes turn into light yellow and when they start to get golden at the smaller edges, you take them out. Then they need to cool off completely. Not put them back in when they are still hot, or put them in the fridge to cool of faster. You must do all this an hour a head of starting to cook. Then you put them back in. This time you put your grease at 170-180 ° not higher.You give them time to get darker, to get a nice deep color. The baking time will depend on the thickness of the fries and the way YOU like them. If you like them softer, less, if you like them crispy, longer. But dont let them burn, or get black. On the pics in the plastic recipient, it is how they look after first bake. What is important that they are cooked inside, but not are ready outside If someone knows places, where they do, it the right way, especially in Pattaya, let me know. The can be served with mayonnaise, I like the taste of Béarnaise a lot with it . Oh yes, there is also discussion if they need to be salted or not. It is unfortunately be said that salt give them more taste and how it normally should be served. But without, well baked, they will be fine also
Posted on: Tue, 07 Oct 2014 12:43:05 +0000
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