{"id":174,"date":"2024-04-25T11:40:51","date_gmt":"2024-04-25T11:40:51","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=174"},"modified":"2025-05-23T03:22:01","modified_gmt":"2025-05-23T03:22:01","slug":"fast-food-fries","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/fast-food-fries\/","title":{"rendered":"Fast Food Fries"},"content":{"rendered":"<h3><span style=\"font-size: xx-large;\">Ingredients<\/span><\/h3>\n<p><em>Makes 6 servings<\/em><span style=\"font-size: large;\"><\/span><\/p>\n<p>6 russet potatoes<br \/>\npeanut oil for deep frying<br \/>\n\u00be cup corn syrup<br \/>\nbeef fond if you are making burgers (if not use 1 cup beef tallow)<br \/>\n&nbsp;<\/p>\n<h3>Procedure<\/h3>\n<p>Preheat peanut oil to 375F.<\/p>\n<p>Peel potatoes.<\/p>\n<p>Chop into fries, big or small according to taste; make them consistent in size either way.<\/p>\n<p>Add corn syrup to water.<\/p>\n<p>Soak potatoes in mixture and chill for 30 minutes.<\/p>\n<p>Pat dry fries with a paper towel.<\/p>\n<p>Fry in peanut oil for about 90 seconds to reduce starch.<\/p>\n<p>Drain on a tray with paper towels.<\/p>\n<p>Refrigerate for 15 minutes.<\/p>\n<p>*After cooking your burgers add some water to the pan while hot to reduce the fond, then add it to the oil, otherwise add tallow.<\/p>\n<p>Fry until golden brown.<\/p>\n<p>Strain and season with salt fresh from the oil.<\/p>\n<p>Enjoy!<\/p>\n<p>*Only works well with cast iron or stainless steel<\/p>\n\n\n<br>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_032311238-1024x576.jpg\" alt=\"\" class=\"wp-image-175\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_032311238-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_032311238-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_032311238-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_032311238-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_032311238-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Makes 6 servings 6 russet potatoes peanut oil for deep frying \u00be cup corn syrup beef fond if you are making burgers (if not use 1 cup beef tallow) &nbsp; Procedure Preheat peanut oil to 375F. Peel potatoes. Chop into fries, big or small according to taste; make them [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":175,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[34,11,35],"class_list":["post-174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","tag-salty","tag-savory","tag-side"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=174"}],"version-history":[{"count":7,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":592,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/174\/revisions\/592"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/175"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}