tag:blogger.com,1999:blog-2291750757290062594.post5128559341416698750..comments2024-03-26T02:01:54.875-04:00Comments on The Cooking of Joy: Duck Fat French Fries with Rosemary, Maldon Salt, and Truffle OilJoyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-2291750757290062594.post-20398973259928741442016-01-29T19:03:03.668-05:002016-01-29T19:03:03.668-05:00this is because when frying foods in low temperatu...this is because when frying foods in low temperatures, the food absorbs all the oils instead of developing a crispy outer layer quicklychris koohttps://www.blogger.com/profile/11691902227051434250noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-11903385021136927792012-10-05T14:44:11.480-04:002012-10-05T14:44:11.480-04:00I used to believe that was true until I tried thes...I used to believe that was true until I tried these fries. The insides weren't greasy at all, almost more like a baked potato. I can't attest to how much healthier or unhealthier it is, but I guess if that was important to someone, they wouldn't be eating fries anwyays. =)Joyhttps://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-10359984156579865852012-07-26T13:32:44.386-04:002012-07-26T13:32:44.386-04:00Here's why cold frying this way is probably de...Here's why cold frying this way is probably delicious but extremely greasy: when you fry something it's a battle of steam coming out of the fry and oil going in. The reason you should fry potatoes at the proper temperature (~320ºF the first time, ~375ºF the second) is that at that temperature there is enough steam coming out of the fry to prevent too much oil from getting in. If you cold fry the fries then the oil can easily get into the fry making it greasy. So these probably taste great, but you're not going to get the nice texture you want and it's probably 2-3 times as unhealthy as a properly fried fry.Keithhttps://www.blogger.com/profile/08313433065871685245noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-34508085672900659892012-03-14T17:16:09.697-04:002012-03-14T17:16:09.697-04:00i'm making duck breast tonight and i want to d...i'm making duck breast tonight and i want to do something with all the fat. i have to add my two cents about the best fries i've ever tried: they came from saffron, a place in downtown minneapolis. so good i could eat them plain and be content but they are served with sheep feta fondue. yum.ruaxhatzafonhttps://www.blogger.com/profile/13378276933146560888noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-90719437705185657942012-01-11T23:10:14.941-05:002012-01-11T23:10:14.941-05:00Tried this with the left over duck fat from our Th...Tried this with the left over duck fat from our Thanksgiving chopped liver. I had two batches so the first was with the room temp duck fat and the other in the heated fat. I have to say the second batch worked out much better than the first. I did not par-boil the potatoes since they were sliced so thin (shoestring/mandolin). It did take about 35-40 minutes for the first batch and 15 for the second.Sharonhttps://www.blogger.com/profile/14410582214702336405noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-26981707005516072372011-03-03T01:00:24.577-05:002011-03-03T01:00:24.577-05:00It's actually the way fries are made in genera...It's actually the way fries are made in general. <br />They are blanched (300~315f) than fried (375f ish). When the fries are blanched the starches are converted to sugars, then when fried the sugars caramelize forcing out the fat and making the fry crispy. <br /> Made duck fat buttermilk biscuits today lol. and I have 500g of it from our duck leg mise en place will try your recipe. ^^Matthttps://www.blogger.com/profile/09955087236802502706noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-43994263250012915202010-04-06T17:39:06.483-04:002010-04-06T17:39:06.483-04:00Those look divine, I'm seriously going to have...Those look divine, I'm seriously going to have to try this!! Thanks for posting!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-26101169806843350182010-03-26T01:36:50.924-04:002010-03-26T01:36:50.924-04:00omg. i want. now.omg. i want. now.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-72016534392753276892010-03-25T13:57:34.973-04:002010-03-25T13:57:34.973-04:00Properly deep fried food shouldn't be greasy. ...Properly deep fried food shouldn't be greasy. However, I've always heard frying at too low of a temperature will make something greasy. Maybe this isn't because as the oil gets hotter, the steam coming out of the potatoes starts pushing the oil out? Maybe fried food only gets greasy if you cook it too long, or if you cook it hot and then lower the temperature. Or maybe because of the nature of the potatoes they can't really soak up the oil?Anonymoushttps://www.blogger.com/profile/16612492528964338229noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-85330934538498132502010-03-25T13:15:31.509-04:002010-03-25T13:15:31.509-04:00Actually, I did get to try organic truffle oil at ...Actually, I did get to try organic truffle oil at last year's Taste of the Nation, which is where I learned about the prevalence of fake truffle oil. The real stuff was pretty good, but perhaps a blind taste test is in order...Joyhttps://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-29384672780574379552010-03-25T13:03:46.692-04:002010-03-25T13:03:46.692-04:00I truly believe that the fries at Garden At the Ce...I truly believe that the fries at Garden At the Cellar are the best fries in the ENTIRE WORLD. I still have yet to have a better fry, and I've dried them at lots of places! <br /><br />This version looks fantastic too! The fake truffle oil is pretty good. :) Honestly, I bet the real stuff will taste much more subtle, and we might actually think it doesn't have enough "truffle" flavor.Anonymoushttps://www.blogger.com/profile/11228099508714697864noreply@blogger.com