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Recipes Science

Science Has Found The Perfect Way To Make French Fries

Perfect French fries might be The Dream. The culinary dream, that is, and though it’s a simple dish to make, there are plenty of ways where you could go wrong. Luckily, science has help for us. 

Of course, one should consume them responsibly, since science has already told us that they’re really not the healthiest food you can have. Not even close. But since we know we all indulge in them sometimes, we might as well make those special occasions one where we actually have perfect French fries. Right? First, let’s define what we’re talking about when we think of great, amazing stupendous fries. They should be crispy on the outside and soft and flavorful on the inside.

When you make French fries, it’s sometimes too easy to come out with something that’s either overcooked and dry or something that’s soggy and a waste of good potatoes.

Celebrity chef Jet Tila and food scientist Dr. Arielle Johnson teamed up to give you the formula of perfect French fries. What’s the secret then? There are quite a few.

The formula for perfect French fries

You can leave the potato skin on or off, depending on your preference. Lately, I’ve been partial to leaving the skins on, because they get good and crispy. If you leave the skins on, wash them thoroughly, please. For extra-easy cutting, coat a knife with cooking spray so that it doesn’t stick to the potato. Once you’ve cut the potato into sticks, add these to a bowl filled with cold water. This will help them release plenty of starch. My mom isn’t a scientist, but this is how she always does it, so I am a proud daughter.

Then rinse the potatoes and add them to some paper towels to remove the excess water.

Now, the secret lies in the deep-frying. Your fries have to undergo a pre-cooking phase in the deep-frier. Add them in small batches and cook for about 5 minutes. Then drain the oil and let them cool down. And once you’re ready to eat, deep fry them again. Don’t forget to drain them before eating and also have the dip on hand!

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Article by Ruxandra Grecu from So Delicious. View the original article here.

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Cravings FOODBEAST Recipes Sweets Video

Get Peanut Butter Wasted With This Incredible REESE’S CRISPY TREAT

You’re the world’s biggest peanut butter fan, but you feel like you have no more horizons left to explore. What could possibly be the next big adventure for your peanut butter-loving palate? Maybe this ridiculous Reese’s Crispy Treat for starters.

In our latest Foodbeast Kitchen recipe, we re-interpreted a classic treat that Reese’s Peanut butter lovers will be infatuated with for years to come.

The ingredients are simple, all you need is some butter, marshmallow creme, Reese’s Puffs, Reese’s Pieces and a fat heap of peanut butter.

Check out the video for the full recipe, in detail. You may even find peanut butter enlightenment, though we recommend pairing it with a cold glass of milk.

Categories
Fast Food

Jack In The Box Fills Newest Buttery Jack With Fried Jalapeños

Jalapeno-Buttery-Jack

Last week, Jack in the Box released its new Cheddar Onion Buttery Jack. Now, GrubGrade reports that the fast food chain is already testing out an even newer Crispy Jalapeño Buttery Jack. Guess they’re really putting their faith in the Buttery Jack concept.

Though it’s kinda working for them.

Jack in the Box’s new sandwich features the staple garlic herb butter sauce, beef patty and gourmet bun. To make it stand out from previous Buttery Jacks, the new Jalapeño variant also features a chipotle sauce, lettuce, tomato, cheddar slice and a heap of crispy jalapeños.

Though the sandwich only appears to be available in Northern California, it could very well hit national markets if it’s received well enough. We wouldn’t mind trying this baby at all.

Photo: GrubGrade

Categories
Fast Food

McDonald’s Upgrades Crispy Chicken With New BUTTERMILK Recipe

McD-Buttermilk-Chicken

McDonald’s has nationally launched its new Buttermilk Crispy Chicken today, Brand Eating reports.

The poultry offering is made with a chicken breast filet that’s marinated in buttermilk and battered with buttermilk. It’s also blended with onion powder, garlic and black pepper. The upgraded protein is intended to replace the current crispy chicken. This includes traditional McDonald’s items like wraps, salads and chicken sandwiches.

Earlier this year, the Buttermilk Crispy Chicken was tested at select locations. It’s now available at all McDonald’s restaurants across the US.

Brand Eating also notes that the new crispy chicken is cooked in the same fryers as the Chicken McNuggets for those with a milk allergy.

Photo: Brand Eating

Categories
Cravings

How To Make Beautiful Deep-Fried Poached Eggs

Crispy-Eggs

If done correctly, a decent poached egg will yield a beautiful yolk of bright yellow that just oozes out. A fried egg, while crispy, will have a less runny yolk as it cooks for a little longer. If only there was a combination of the two egg styles.

Chef Byron Talbott created a video that demonstrates his brilliant method for creating what he calls “crispy eggs.”

To quickly summarize, all you have to do is poach a couple of eggs. Once cooked, covered the eggs in egg wash and cover in bread crumbs. Throw a second layer of wash and crumbs onto the eggs. After they’re nice and coated, the eggs are deep fried for a few minutes until golden brown.

Check out the video for the complete, detailed tutorial.

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#foodbeast

We Require These Potato Rings, Stat

Potato-Rings-Recipe

Recipe Spoon Fork Bacon

Categories
Sweets

M&M’s Crispy Make a Triumphant Return

M&M-Crispy

BuzzFeed reports that Mars is returning Crispy M&M’s to shelves early next year. The crispy variation of the popular chocolate candy snack was introduced in 1998 and had a solid run before being discontented in 2005. YES.

That wasn’t the end of the cult-favorite candy-coated treats, however, as sales continued to grow through online purchases. Amazon would sell bags of M&M’s Crispy for close to $30, though we’d have to imagine they went pretty stale somewhere around 2010 or so. The glorious return of the crunchy, chocolatey goodness is largely due to people asking Mars to bring them back almost every day, Seth Klugherz told BuzzFeed. Klugherz is the senior director of M&M’s Chocolate Candies.

Crispy M&M’s were the best. Unlike the original chocolate, which were a little too sweet, the Crispys were balanced just right. They even crunched loud enough to annoy your classmates and teacher during homeroom. We’re assuming Mrs. Hardy still has a desk full of our confiscated M&M’s.

H/T BuzzFeed 

Categories
Restaurants

Chicken Skin, the New Foodie Trend?

Be honest: the best part of the chicken is the skin. Forget about the white meat or the dark meat, breast piece or thigh piece: that unctuous, fatty piece of poultry flesh is what my family fights over at the dinner table. My brother likes to devour it right away, but I’m more of a save-the-best-for-last kind of gal.

As indulgent as fried chicken skin may be though, no one really expects it to feature on any fine dining menus. Chicken sous vide, or roasted chicken with rosemary and thyme, but chicken skin alone?

Blame it on the foodie culture, and Foodbeasters’ (like you!) search for interesting and intriguing ingredients.

Restaurants all over the country are joining the trend. Chicago chef Dirk Flanigan makes a downright delicious salad with a slightly off-putting name that reminds me of The Devil’s Rejects: his “Skin Salad” consists of chicken skin, pork skin, salmon skin and, oh, why not throw a little bit of lettuce in there, all dressed in horseradish vinaigrette. Then there’s the spicy chicken skins (below)  by chef Brandon Boudet, who compliments them with blue cheese dipping  at Tom Bergin’s Tavern in Los Angeles. Douglas Rodrigues, chef du cuisine at Boston’s Clio, uses chicken skin instead of bread for his petite sandwich filled with goat cheese, chives, tambouri, and pickled onion berries. In fact, chicken skin in its various incarnations (cracklin’, chicharon, etc.) is becoming the crispy, crunchy component in a lot of dishes, replacing croutons, chips, and tortillas.

Now, I have to be honest: this news thrills me. Excites me. Makes my heart beat frantically like the fluttering flaps of a chicken’s wings.

via Nation’s Restaurant News/ photo courtesy of NYT