Ingredients
1/2 cup catsup
1 tsp ground cumin
1 tsp balsamic vinegar or red
1 white vinegar
2 tsp salt
2 tsp chili powder
3 large russet potatoes, peeled,
1 wiped dry, cut into
1 generous 1/4-inch-thick
1 sticks
1 canola oil (for deep frying)
Directions
Combine catsup, cumin and vinegar in small bowl. Combine salt and
chili powder in another small bowl. (Can be prepared 1 day ahead.
Cover spearately and let stand at room temperature.)
Arrange potatoes in parallel rows on kitchen towel. Roll towel up,
enclosing potatoes, and let stand at least 30 minutes and up to 1
hour to dry potatoes.
Pour oil into heavy large saucepan to depth of 3 inches. Attach
deep-fry thermomether and heat oil over medium-high heat to
320-degrees F. add 1/4 of potatoes to oil and fry until just tender
and barely colored, about 3 minutes. Using slotted spoon, transfer
potatoes to wire rack set over paper towels and allow to drain.
Preheat oil to 320-degrees F. if necessary. Repeat frying with
remaining potatoes in 3 more batches. Cool completely. (Can be
prepared up to 3 hours ahead.. Let potatoes stand at room
temperature, let oil cool.)
Reheat oil to 400-degrees F. Fry potaotes in 3 batches until deep
golden brown and beginning to blisher, about 2 minutes. Using slotted
spoon, transfer potatoes to basket lined with several layers of paper
towels. Sprinkle with chili salt and serve with cumin catsup.
SOURCE: BON APPETIT, January 1993
Servings: 2 servings
Classic French Fries With Chili Salt Recipe brought to you by Recipe Ideas
Categories: Chili; French; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes back into the far past, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, old cookbooks were just very simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius wrote a few documents which described recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, a very modern way of dining. Aspicius describes how the Roman chefs made use of many different herbs, including many that are still in use today for example thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years we find two interesting recipe books which appeared in the 14th Century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that we all know today, but instead descriptions of the types of food prepared by the chefs of the wealthy. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as parsley, basil and rosemary. These new foods and tastes was responsible for a surge in recipe publications, the majority of which are now in academic collections. By the arrival of the 20th century, cook books were increasing in popularity mostly as a result of more people being able to read, people having more spare time and disposable income. The introduction of television gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Classic French Fries With Chili Salt recipe.
