Did I ever tell you about the time I threw up a ball of grease? I think I did. It's a good story. I'll tell it again.
Throughout my entire high school career I ate the exact same thing for lunch. Every day. Every single day.
At noon, or whenever the bell went off that allowed me to run screaming from math class, I'd head to the cafeteria. Not "the caf". I'm not a word shortener. I do not go to the caf. to get some fab. veg. for your info. I do not.
No, exploded out of math class to get to the cafeteria to order "Large fries with gravy please". Sometimes people would chip in to buy lots of plates of fries to see just how many I could eat. 'Course I could never tell them, what with my trouble with math but in my fry induced sweat I could usually mutter out "Big 'mount of fries. Lot of fries in my belly". Then I'd pass out.
Well, you can imagine the toll this took on my belly after 5 years of doing this. 5 years of "Large fries with gravy please". Somewhere in the last month of grade 13 (yes ... we had grade 13 then) I came home from school, marched upstairs and thew up a hard ball of grease.
That is the end of my story. Good one, eh?
Probably not the best choice to lead into a post about making and eating french fries but I like to be unpredictable that way.
I still eat french fries and I still love t hem with all my heart. A little grease vomit isn't going to turn me off these gems of the food world.
Last week I showed you how to make The Perfect French Fry. Today I'm going to show you a little trick you can do with them.
Follow the first few steps in making The Perfect French Fry. Cut them, boil them, give them their first fry.
Then, instead of cooling the fries and deep frying them again ... lay them out on a baking sheet and freeze them. Once they're hard, take them off the baking sheet and stick them in a bag, bucket or box.
Like so ...
Then ... when you're hankering for some french fries just pull them out of the freezer and bake in the oven at 425 for 15 minutes, flip em, and bake for 10 minutes more.
The length of time you bake them will depend on how many fries you're cooking. Lots of fries means you'll have to increase the length of time you cook them. Just eyeball them. When they're brown and crispy they're done. Brown + Crispy = Done. See? I'm good at math.
They'll come out hot and crispy with a fluffy interior. (because you prepared them the special way I taught you in The Perfect French Fry post.
You can also throw them in the deep fryer for a couple of minutes, instead of baking them in the oven, but I've done it both ways and for some bizarre reason, the ones cooked in the oven turn out just as well.
Homemade Frozen French Fries. You're welcome.