I was searching for a different Facebook page when I discovered Tastemade. This is the first recipe that I encountered. I want people to know that the potato spirals are the best. Someone must use a pastry bag to make the spirals. I had never used a pastry bag. I did not make perfect spirals, but I did not make a funnel cake.
The potato starch and parmesan cheese make these better than fast food. The potato starch creates intense flavors. I am going to have to get a food dehydrator to create powders using a blender to enhance all my food. Sweet potato starch. Apple starch. Porcini mushroom powder. Potato starch is different than potato flour because potato starch does not include the potato peel. There are several brands of potato starch. I would have to travel to have potato starch from Bob’s Red Mill, so I used potato starch from Manischewitz (pronunciation). These spirals must be manna. Since I saw my favorite hechsher, I knew I was righteous and obedient.
I started a fire once while frying with a pan without a heavy bottom. I believe that I should know how to fry safely. A good method is to use a thermometer and to heat the oil to a specific temperature on a large burner over medium heat. I started by using a deep fryer made for the stovetop, but a digital thermometer and a heavy bottomed pan will work.
Heavy bottomed pans, Dutch ovens, or cocottes (casserole) are perfect for deep frying because they are wide. A basket is replaced with a skimmer. A basket prohibits things from touching the bottom of the pan. If submerging something is important, a tall narrow pan is deep and conserves oil. Many things float on oil. The problem with heating oil is about energy.
A ~7000 BTU/2100 W burner cannot make the temperature of the oil constant once something cold is put in the oil. Many people on the internet use induction burners while frying. A 1800 W induction burner puts less energy into the oil than the average large electric stove burner. An induction burner is not going to be the workhorse of your kitchen. A new electric stove with a 3000 W (or greater) burner might be too powerful.
The point is to put a thermometer in a pan. Heat the oil over medium heat. Use a large burner when using a large saucepan or pot. Do not permit the oil to be hotter than 390 degrees. Do not leave the stove while frying. Watch the temperature drop when you cook something. Attempt to raise the temperature by increasing the heat of the burner. Once the temperature increases, lower the temperature of the burner. Do not deep fry while attempting to accomplish other tasks in the kitchen. Deep frying on the stovetop requires someone to do several things at one time. To have a rewarding experience, people must deep fry without any distractions.
French cookbooks introduce people to frying something twice. Cold food in a small volume of oil decreases the temperature of the oil. When the temperature of the oil decreases, there is less heat for cooking the food. If someone reheats the oil after warming and cooking food without browning the food, someone can quickly brown the food since the oil would be much hotter. The warm cooked food will not significantly decrease the temperature of the oil. The oil will be able to brown the food. This method is important to know when making French fries from France.
I did not find an authoritative voice on the internet or at a bookstore that describes what oil to use for deep frying or that provides the smoking points of different oils. The smoking point is the temperature that burns the oil. Burned oil can create undesirable flavors. The danger of starting a fire is higher when temperatures are near or higher than the smoking point. Based on reading product labels, people should deep fry with corn oil.
Do not use water to extinguish a grease fire. Keep a metal lid and baking soda near the cooking area just in case there is an emergency. Only fill a pan half full with oil because when deep frying, the food will displace oil and water in the food can cause oil to overflow or splash outside the pan. Water is heavier than oil and the water pushes the oil upward as the water falls to the bottom of the pan. The water also evaporates while the water falls. The evaporating water can create more confusion. If the water is thrown at the pan, the force of the water can make burning oil splash more violently. A general rule for frying is to avoid putting water in hot oil. If possible, dry food with a towel before putting the food in the hot oil. Put fries that have been soaking in water in a cotton towel and press on them to remove water.
Having a funnel is important for saving the oil. I have a funnel with a strainer. I clean the narrow part of a funnel by making a pipe cleaner with a paper towel. Frying things coated with flour makes the oil dirty. Cheesecloth is probably not necessary. Things that contaminate the oil usually fall to the bottom of the pan as the oil cools. When these things are in the bottom of the pan, someone can avoid pouring the last couple of ounces of oil in a container used to save the oil. I put the used oil in a plastic milk container. Ball makes large glass jars. I put the container of oil in the refrigerator. Warm used oil smells offensively after a short period of time. I assume that the oil spoils. Unless the smell or color of the oil is offensive, I use the oil about 4 times.
In France, people melt suet (beef fat) in the oil to add flavor to the food being fried. Dissolving suet in hot oil may require 30 or more minutes. Suet puts a pleasant flavor similar to beef bouillon in the oil. French fries cooked in oil with suet are very exciting and they taste very good. French fries are crisp on the outside and soft on the inside. American fries are usually soft and they become soggy when they are cold. Some fast food restaurants serve fries similar to French fries. This blog entry should give someone the confidence to fry.
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