Best Mcdonalds French Fries Plus Oamc Instructions Recipes

MCDONALD'S FRENCH FRIES - COPYCAT RECIPE

Steps:

• Combine the brine ingredients and set aside.
• Peel and rinse that potatoes.
• Slice them into strings just under ½ inch. (A french fry potato cutter makes this easy.)
• Place them in the cold brine as you slice them. Ensure the potatoes are completely submerged. Add more cold water if needed.
• Cover and place the brine in the fridge for 2 hours or overnight.
• Drain and rinse them twice with cold water. Pat them completely dry.
• Preheat oil to 300 degrees. (A dutch oven and oil thermometer is very helpful.)
• Fry the potatoes in batches for about 5 minutes. Remove with a slotted spoon and place on a paper towels. They will be very soft. (This is a good thing.)
• Add the vegetable shortening and increase the heat to 400 degrees. Fry in batches again until golden brown. (It's hard to be patient during this part.)
• Remove and place on paper towels. Season with salt right away and serve!

MCDONALD'S FRENCH FRIES - PLUS OAMC INSTRUCTIONS

Steps:

• Peel potatoes and cut them into 1/4-inch strips.
• Keep fries in a bowl of water until ready to cook.
• Place fries and vinegar in a saucepan.
• Add salt and one quart water.
• Bring to a boil over high heat, and boil for ten minutes.
• Potatoes should be tender but not falling apart.
• Drain and spread on paper towel-lined dish, and let dry for five minutes.
• Heat oil in a 5-quart Dutch oven over high heat to 400 degrees Farenheit.
• Add about one third of the fries, being careful not to let oil overflow.
• The oil should drop to about 360 degrees.
• Cook for 50 seconds, stirring occasionally.
• Remove fries to another paper towel-lined dish.
• Allow oil to return to 400 degrees, and repeat until all have been fried.
• Allow fries to cool to room temperature, about 30 minutes.
• Here, you may proceed to the final frying or freeze potatoes at least overnight or for up to two months before frying.
• Bring oil to 400 degrees over high heat.
• Fry half of the fries for about 3 1/2 mintues until crisp and light golden brown, keeping oil at around 360 degrees.
• Drain on paper towel-lined dish and season to taste with kosher salt.
• Keep cooked fries warm in the oven on a broiler pan or a wire rack on a baking sheet at 200 degrees Farenheit while frying remaining batches until ready to eat.

MCDONALD'S FRENCH FRIES AT HOME

Steps:

• Peel potatoes,wash,dry, and slice with a french fry slicer into 1/4 inch square strips.
• Rinse strips in a large bowl with 8 cups water until water becomes milky, drain.
• Cover strips with 8 more cups water and add ice; let sit 1 hour.
• Remove fries from water and dry on paper towels for 10-15 minutes.DO NOT let them start tot turn brown. Meanwhile, preheat shortening to 375 degrees.
• Blanch a bunch of fries for 1 1/2 minutes at a time. Be sure they do not begin to brown. Drain and cool on paper towels.
• Put in large zip bags and freeze at least 4-5 hours before final frying stage.
• To fry:.
• Add desired amount to preheated 375 degree shortening. Deep fry for 4 1/2-6 minutes or until golden and crispy. Drain on paper towels and salt generously.

COPYCAT MC DONALD'S® FAMOUS FRENCH FRIES

Steps:

• Peel 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 peeled potatoes 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 will eventually 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 1/2 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 inches.
• 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.
• Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
• Special Notes: 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 1 tablespoon lard for the second batch.

MC DONALD'S CLASSIC FRENCH FRIES (COPYCAT)

Steps:

• MIX the BRINE in a 3 quart pot with an accompanying lid.
• PEEL 4 medium russet potatoes; CUT potatoes into 1/4" shoestrings (try to make them as uniform as possible; I use an adjustable-blade French-fry cutter).
• PLACE cut potatoes into the brine container; SEAL and refrigerate for at least 2 hours; BRING pot with brine and potatoes to a full boil; BOIL for 1 1/2-2 minutes; DRAIN and rinse potatoes under cold water; BLOT potatoes as dry as possible.
• PLACE potatoes side-by-side into freezer bags without touching, and without crowding; SEAL bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid).
• FILL deep-fryer with proper amount of beef tallow (or oil/shortening blend), to manufacturer's recommended amount; HEAT fryer in gradual increments to 375°F.
• PLACE 1/2 of the potatoes at a time into elevated deep-frying basket; GENTLY lower basket into hot fat.
• FRY for about 2 minutes but PAY ATTENTION TO THE COLOR -- potato color should be light golden brown with just slightly darker ends (see photo, and pull a french fry with tongs to test doneness if necessary); ELEVATE fry basket and shake to drain excess fat; SECURE basket and let drain for 30 seconds.
• TRANSFER fries into colander placed in sink; REPEAT with remaining potatoes.
• SEASON french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 170°F oven).
• SERVE french fries with your favorite condiment and ENJOY!

KITTENCAL'S FREEZER FRIES (OAMC)

Steps:

• Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
• Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
• Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
• When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
• Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
• In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
• Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
• Remove with a slotted spoon and place into a large bowl.
• Repeat with the remaining potatoes.
• When the fried potatoes are room temperature prepare one or two large cookie sheets.
• Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
• **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
• After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.