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195

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?
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[–] • 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?

[–] • 1 pt

I "starch wash" fries when we make them from scratch. It involves soaking them in cold water a few times. It results in the fries being more firm/crispy or at least that is my experience. Most of the water will "boil out" but it really depends on how thick the "chips" are.