Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

242

Buy salted, open the bag, grind a shit ton of fresh pepper inside, shake the devil out of it. (With apologies to Bob Ross)

I prefer thinly sliced potatoes, deep fried in the lard of your choice and some wypipo spices.

Alas, my wife's hot air fryer is the bane of my existence. Ever since that kiked POS has entered our household, it's like a whole new, dry, tasteless world for me. We already have a convection oven, woman. This is the same, just shittier.

But I ain't gonna accept defeat. The deep fryer will live again!

On an unrelated note: Any pointers to a fat that doesn't go rancid quickly?

Buy salted, open the bag, grind a shit ton of fresh pepper inside, shake the devil out of it. (With apologies to Bob Ross) I prefer thinly sliced potatoes, deep fried in the lard of your choice and some wypipo spices. Alas, my wife's hot air fryer is the bane of my existence. Ever since that kiked POS has entered our household, it's like a whole new, dry, tasteless world for me. We already have a convection oven, woman. This is the same, just shittier. But I ain't gonna accept defeat. The deep fryer will live again! On an unrelated note: Any pointers to a fat that doesn't go rancid quickly?
[–] • 0 pt

We shallow fry in wagu tallow. I can send you a link but we don't use any type of deep fryer. I guess we would if we were going to do a huge batch though.

[–] • 1 pt

Made some today. Tasty.

Starch wash vs. no wash !

Frying !

1st batch, partly a little too dark, still had timing/heat issues. !

I ended up putting only like 25 into the pan at any one time and removing single ones when they looked right, shaking off excess fat while doing it. Tedious work but I had time.

I didn't notice a big difference between the starch washed ones and the ones without the wash. Washed ones were a little crunchier maybe.

Thanks for your tips, thought I'd let you know how it turned out :)

[–] • 1 pt

Nice, you should post about it in it's own thread. Others might want to try to make them too.

[–] • 1 pt

We do have some beef tallow from a butcher shop. So about a half an inch deep in a normal frying pan?

[–] • 0 pt (edited )

Yeah, that sounds about right. You can probably get away with less depending on how big the pan is and how spaced out things are. Heated to just under smoking temp and compensate for if the potatoes are cold after they are in.

You can do all sorts of other things to remove moisture or starch too if you want.

[–] • 1 pt

I'll give that a try, thanks! Moisture should pretty much evaporate during the frying process, shouldn't it? Not quite sure why I'd want to remove starch? Want to elaborate a little?