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.UntitledMcDonald's® Famous French FriesSpecial ToolsDeep fryerFrench Fry Cutter(or patience for cutting potatoes)Ingredients:2 large Idaho russett potatoes1/4 cup sugar2 Tablespoons corn syrup1-2 cups hot water6 cups Crisco® shortening1/4 cup beef lard (or save the fat from previously cooked burgers)saltPreparing your french friesPeel the potatoes.In a large mixing bowl, combine sugar, corn syrup, and hot water.Make sure the sugar is dissolved.Using a french fry slicer, cut the peeledpotatoes into shoestrings.The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long.(You can do this with a knife, but it is alot of work)Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate.Let them soak about 30 minutes.While they're soaking, pack the shortening into the deep fryer.Crank up the temperature to "full".The shortening has to pre-heat for a very long time.It willeventually liquify.After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer.(be careful, it will be ferocious)After 1 to 1 minutes, remove the potatoes and place them on a paper towel lined plate.Let them cool 8 to 10 minutes in the refrigerator.While they're cooling, add the lard or beef drippings to the hot Crisco®.Again, crank the temperature to full.Stir in the lard as it melts into the oil.It will blend in.After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again.This time for 5-7 minutes until golden brown.Remove and place in a large bowl.Sprinkle generously with salt, then "toss" the fries to mix the salt evenly.( I suggest about 1 teaspoon of salt, maybe slightly more)Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.Special NotesNote¹***** If you want more fries, double the recipe---but DON'T double the cooking oil.Just cook them in shifts, adding about 1/4 cup more Crisco® and 1tablespoon lard for the second batch.Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it is.But it is an important"blanching" step required for that great taste.Note³***** For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes.Just cook them in the same combo ofCrisco® and lard, skipping the "blanching" process.Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown.They're good,but not nearly as accurate in taste and texture as the fresh recipe.[ Back to McMenu ] [ Pobierz caÅ‚ość w formacie PDF ]