Life Of A French Fry On Flowvella

1. Homemade French Fries Recipe
2. Life Of A French Flying Ace World War 1

Whether you grow your own potatoes, purchase in bulk from the farmers’ market, or snag a great deal at the supermarket, a day of prep can fill your freezer full of potato French fries ready to bake or air fry quickly for meals. Potatoes have been relied on for centuries as a great crop for. However, there may be times when storage conditions are not ideal. Maybe you don’t have a cold basement for storing root crops, or perhaps your winter ends up warmer than expected and your potatoes are beginning to sprout and soften in storage. Don’t let your storage potatoes go to waste. Another way to preserve homegrown potatoes is to freeze potato French fries. Preparing and freezing French fries also cuts down the cooking time allowing you to bake or air fry French fries in half the time as making from scratch.

Types of Potatoes Best for Freezing as Fries Select mature, high-starch, baking type potatoes that have been cured and stored for about a month. Starchy potatoes that have been cured are low in moisture and high in starch. The longer potatoes are in storage, the more the starches convert to sugar. Too much sugar will result in soggy dark-colored fries. These are still tasty and safe to eat, just not as crispy.

The shelf life of french fries is dependent upon whether your fries are currently frozen or freshly made and how they are being stored. Once fried, the potatoes will keep in the refrigerator, or you can reheat them and even use them for new dishes before they go bad.

Good starchy potatoes for freezing for French fries include Russet, Idaho, and sweet potatoes. Additionally, consider trying all-purpose potatoes, such as Green Mountain, Yukon Gold, and Kennebec. These contain enough starch to hold up well when blanched and frozen without turning mushy. New, thin skinned, freshly harvested potatoes, waxy, and boiling type potatoes such as, Red Norland, white round, fingerling, and colored tubers tend to come out a bit soggy when frozen due to the moisture and sugar content in the tubers. If cold storing these types of potatoes isn’t for you consider canning these potatoes for food storage instead.

Steps to Freezing Potatoes for French Fries Kitchen equipment needed to prepare your fries for the freezer include a large pot, two large bowls, knife, cutting board, vegetable peeler, slotted spoon, sheet trays, parchment paper, kitchen towels, and quart sized freezer zipper bags. If you have a lot of potatoes to cut into fries, you can save lots of time by using a. Scrub, Peel, Trim, and Rinse the Potatoes: Scrub your potatoes under running water and pat dry with a kitchen towel. The peeling can harbor botulism bacteria, so to be on the safe side, it is best to peel potatoes that you will be preserving. As you peel, trim off eyes, scabs, bruises, and green spots. Then rinse the potatoes well under cool water and pat dry with a clean kitchen towel. Cut the Potatoes into 1/2-inch Fries: Use a knife to cut the potatoes into 1/2-inch fry shapes. As you work, place the cut potatoes in a large bowl of cold water to keep them from turning grey and to rinse off the excess starch and surface sugars.

Pre-Cook Your French Fries: Pre-cook your French fries by blanching in boiling water and then dropping into a bowl of ice water to stop the cooking process. Blanching partially cooks the potatoes to slow the enzymes that cause lost flavor, color and texture. To blanch your potatoes, bring a large pot of water to a boil over high heat. While the pot is heating up, fill a large bowl with cold water and ice. Drop your cut potatoes into the boiling water and boil for 5-minutes. Remove the fries and plunge into your bowl of ice water to cool.

Once the potatoes are cool, remove them from the ice water and dry well with a clean kitchen towel. Freeze the French Fries First, freeze the fries in a single layer on a sheet pan so they don’t stick together. If you have a lot of fries to freeze at a time, use a sheet of parchment paper in between layers and keep piling the fries on.

Place in the freezer for about an hour until they are frozen. Package the French Fries Pack the frozen fries into freezer bags. About two pounds of fries will fit into a quart sized freezer bag. Remove air from the bag, seal, label, date, and store in the freezer for up to 3 months. Cook the Frozen French Fries Keep your French fries frozen until you are ready to use them.

Do not thaw before cooking or the fries will turn brown. You can cook your fries in various ways, including baking and air frying. To bake the frozen fries: Preheat your oven to 450°F. Spray a sheet pan with, spread out the frozen French fries, spray with more avocado oil, and bake in a preheated oven until brown and crispy, about 12-15 minutes. Turn about half way through. Season and serve warm.

Season French fries and serve warm. You May Also Like. Good planning is key to a successful vegetable garden.

Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook,. Never miss a post. Sign up for the free Grow a Good Life Newsletter and we'll send you an email with all the new articles posted on the website.

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In Search of FlavorIf you're a fan of McDonald's crisp, golden french fries, you've likely wondered if something changed about the flavor of those famous fries over the years - rest assured, you're not alone in your suspicions. Over the decades, the fast-food giant has changed the oil used to cook those signature fries, often in response to public pressure for a 'healthier' french fry, resulting in a product that many swear doesn't taste quite as good as it once did (not that we've stopped eating them, mind you). To understand what changed, we decided to explore why McDonald's french fries used to taste a lot better. A Franchise Founded on FriesTo better understand how McDonald's fries changed over the years, we have to go back to the early golden years of the Golden Arches. As much as a burger may come to mind when you think of McDonald's, it was really the restaurant's French fries that were the main attraction from the beginning.

At their drive-in hamburger stand in San Bernardino, California, brothers Dick and Mac McDonald drew big crowds for fries, burgers, and shakes with cheap prices and quick service, beginning in 1940. It was the restaurant's fries, in particular, that caught the attention of Ray Kroc, who would go on to bring the McDonald's franchise to the world. 'The McDonald's french fry was in an entirely different league,' Kroc explains in his memoir, ' 'They lavished attention on it. I didn't know it then, but one day I would, too.

The french fry would become almost sacrosanct for me, its preparation a ritual to be followed religiously.' Taking Time To Make FriesTwo major factors made those original French fries irresistible: texture and tallow. Kroc quickly realized that what helped keep McDonald's fries from getting mushy after the frying process was maintaining the right amount of moisture and starch in the fries. Even the reliable Russet Burbank potatoes - the large, oblong variety that McDonald's uses to this day among others - can vary in moisture content depending on where and how it's grown.

To maintain consistency, Kroc had suppliers use hydrometers to ensure an optimal moisture content. Kroc also found that by curing the potatoes - storing them in warm temperatures for a few weeks - helped convert the sugars in a fresh potato into starch, which made for a crisper fry that didn't caramelize and brown. He also hired an electrical engineer named Louis Martino to develop a 'potato computer' to determine the optimal cooking time for the fries. But it was the beef tallow used to cook the fries that ultimately made them a worldwide hit.

The Flavor Secrets of Formula 47It was beef tallow - the rendered form of beef fat that's solid at room temperature - which gave McDonald's fries their signature, rich and buttery flavor. But it was initially used because it was the cheaper, more convenient option. Interstate, the fry oil supplier for the McDonald brothers' burger stand, was too small of an operation to afford the expensive hydrogenation equipment to produce partially hydrogenated vegetable oil - the most popular frying oil at the time. Instead, Interstate provided McDonald's with a blend of 7% vegetable oil and 93% beef tallow, sourced from the stockyards of Chicago, which could extend the life of the oil without expensive equipment. It also happened to make the fries taste incredibly delicious. The special beef tallow and oil blend for McDonald's fries became known as Formula 47, named after the combined cost of the restaurant's 'All-American meal' at the time, which included a 15-cent burger, 12-cent fries, and a 20-cent shake.

Homemade French Fries Recipe

Kroc insisted that all of the McDonald's franchises used Formula 47, ensuring that the rest of the country - and eventually the world - would come to love the taste of McDonald's french fries. In his memoir, Kroc explains how important those fries were to the success of McDonald's, 'One of my suppliers told me 'Ray, you know you aren't in the hamburger business at all.

You're in the french-fry business. I don't know how the livin' hell you do it, but you've got the best french fries in town, and that's what's selling folks on your place.' ' He goes on to say, 'The quality of our french fries was a large part of McDonald's success.' A Change Of HeartThe buttery, beef tallow flavor would continue to be a hallmark of McDonald's fries for decades, adored by the millions - and later billions - served. But eventually concerns were raised that the saturated fat in beef tallow raises cholesterol levels to potentially dangerous heights, which eventually prompted a change in the recipe. In 1966, had a nearly life-ending heart attack at age 43, prompting him to create the National Heart Savers Association to campaign against fat and cholesterol in the American diet. A self-admitted 'student in the greasy hamburger school of nutrition' prior to his heart attack, Sokolof went on to launch a multi-million dollar campaign, including full-page newspaper ads, contending that McDonald's and other fast-food chains were threatening lives with high-cholesterol menus.

Then in 1990, faced with Sokolof's campaign and growing public concerns about health, McDonald's gave in. Beef tallow was eliminated from the famous french fry formula.

The results were French fries with zero cholesterol and 45 percent less fat per serving than before, but also a plummet in stock prices and countless consumers saddened by a drop in flavor. Trying To Bring Back The FlavorIn an effort to bring back some of the flavor lost by removing beef tallow, McDonald's began adding 'beef flavoring' to their fries. However, the company was forced to settle lawsuits from, before it disclosed the added ingredient. The company now lists 'natural beef flavor' of which the starting ingredients are, which are thought to be a source of 'meaty-tasting' amino acids. Many customers also thought that the fries at the time lost much of the balance between a crisp, crunchy exterior, and a soft interior with the change. Oil ChangeTo make matters worse, the new oil blend eventually began raising health concerns of its own as people became aware of the risks posed by trans fats in hydrogenated vegetable oil.

Life Of A French Flying Ace World War 1

So in 2002 the company changed the formula again to, designed to cut the amount of trans fats by half, while also increasing the amount of healthy polyunsaturated fats. Then in 2007, McDonald's announced yet another new oil blend for their fries, this time - in part a response to New York City's ban on trans fats. So while the McDonald's french fry may be healthier now than it was decades ago, we also may have sacrificed a lot of taste along the way. Of course, many of us still enjoy McDonald's french fries, perhaps just not as much as we used to. The fries still have that golden, crispy exterior and tender interior. They still offer that delicious sweet-salty combo, thanks to a spray of, and the salt sprinkled on after frying.

And for those wondering if we remember the original version of McDonald's fries as better tasting only because of nostalgia, author Malcolm Gladwell dispels that idea in his Revisionist History podcast, ' In the podcast, which is worth a listen, Gladwell laments the change that McDonald's fries underwent when the company stopped using beef tallow in 1990. He even goes so far as to have the country's leading food scientists recreate the original recipe for a taste test against the modern ones. It's no contest, the original recipe wins, and Gladwell concludes, 'My heart is full of sadness again to think about how many millions and millions and millions of people around the world have never tasted that.' If you'd like to do a taste test yourself, you may want to try making a batch of fries with. For more great kitchen and food stories,.