Canola oil so I can double-fry some frozen crinkle-cut French fries
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Mostly.
Another step to get them extra crispy is to rinse the fries (while frozen) to separate them.
[I do this in a colander]
Then slowly pour 4 cups of soda-water (1 level tablespoon of baking soda in 4 cups of room-temp water) over the batch and don’t rinse them.
Shake them off and add them immediately add them to the hot oil.
The soda causes a higher pH which coagulates (clots) the surface starches (the first step in the Maillard process).
Ghee
Butter
Duck Fat
Goose fat (holidays are coming!)
Sadly, Lurleen is on a diet, ATM.
All of that said, there is no grander deep-fry oil than rendered DUCK FAT.
It’s expensive and should not be re-used for deep-fry again.
I can be used for other things after deep-fry use.
Strain it thru a fine sieve and put it in the fridge (or freezer for no more than 3 months).
It can be used like butter when refrigerated and lasts about 2 weeks.
Fry your eggs in it and then toast an english muffin in what’s left.
Life in the kitchen is good!
The secret to crispy on the outside, tender on the inside French fries is to par-fry them at a low temp in tallow, of course. Freeze them, then slap those frozen fries in 375 degree tallow until golden brown. And a 1:8 ratio of sugar to salt doesn't hurt either.