A few ideas on how to bulk up your food, save money on expensive cuts of meats & generally save money with food
- Food & Drink
- December 30, 2015
Loved by millions and hated by the rest, yes they only cost £1.49 for a box and take minutes to buy from a store but this home made version is most likely better for you
The majority of ingredients in a McDonanld’s French fries are to keep freshness, keep the product looking the same wherever it is in the world and to keep the taste.
It seems this alternative recipe which could easily be replicated with supermarket bought frozen french fries with some beef flavourings, salt & sugar added could save you a small fortune once you get the technique nailed.
Two Idaho potatoes (AKA russet)
Peanut oil (enough to cover the potatoes in the pan)
1-2 teaspoons of corn syrup whisked in water
Two tablespoons of beef tallow or beef drippings
Salt to season
Beef bouillon to season (optional)
Start by making long thin batons by slicing your potatoes into planks. Cut them so that they are about 1/8 of an inch thick. Then stack the potatoes and julienne the planks into skinny matchsticks.
Whisk the corn syrup into a cold bowl of water that will hold all of the fries. Place the fries into the water and leave to chill in the fridge for 30 minutes.
After half an hour remove the fries from the fridge and use a paper towel to pat off any excess moisture from the fries.
Heat your peanut oil to 375 degrees and add the chips in small batches careful not to overcrowd the fryer. Fry the potatoes for 90 seconds or until they are a pale golden brown.
Remove them from the fryer and place them on a baking tray lined with kitchen roll. Place the tray into the fridge and allow the fries to chill for 10-15 minutes.
Allow the oil in the pan to reach 400 degrees and add the beef tallow or beef drippings to the oil. Place the fries back into the fryer (one portion at a time) and allow them to fry for five to six minutes or until golden brown.
Strain the fries and then season with the sea salt and beef bouillon immediately, using a 1/4 teaspoon of the bouillon for every two teaspoons of salt. Serve and enjoy.
McDonald’s ‘Documentary’ – Made and funded by McDonald’s NOT Mythbusters but shows the ingredients at least