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
Food historians have proved the existance of recipes far back into distant history, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. However, these, ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During the time of the Roman Empire a roman called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as basil, mint and dill. As our culinary historical trip moves on a few more years we find some interesting books published in the fourteenth century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is served today, but rather accounts of the types of food cooked for the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted an increase in recipe manuscripts, the majority of which are now in private cookery archives. By the arrival of the 20th century, cookbooks are greatly in demand as a result of higher levels of literacy, people having increased leisure time and having more money. |
We hope you enjoy this Classic French Fries With Chili Salt recipe.
