Krackers Dill TarTar Sauce

[Kc_Kracker]

i thought it soaked into the fries and made them mushy myself. but temp is crucial, if its not hot enough (and they need to be thawed) they will soak up oil and not crisp.

[Angry Perch]

i thought it soaked into the fries and made them mushy myself. but temp is crucial, if its not hot enough (and they need to be thawed) they will soak up oil and not crisp.

So you're talking grocery store fries, not home cut. That makes sense.

[chiwawadan]

Homemade fries made brilliantly are work:   soak the cut fries in water overnight (pulls out starch), pat dry,  deep fry them TWICE, first time at 325degrees for 5-7 minutes, drain, fry again at 350degrees until done.

That's the ticket to a crispy, delicious fry.

[Kc_Kracker]

i thought it soaked into the fries and made them mushy myself. but temp is crucial, if its not hot enough (and they need to be thawed) they will soak up oil and not crisp.

So you're talking grocery store fries, not home cut. That makes sense.

oh no, i only do home cut i have a big cast iron slicer with different size bits

[Kc_Kracker]

Homemade fries made brilliantly are work:   soak the cut fries in water overnight (pulls out starch), pat dry,  deep fry them TWICE, first time at 325degrees for 5-7 minutes, drain, fry again at 350degrees until done.

That's the ticket to a crispy, delicious fry.

i dont soak but i always rinse thoroughly. and yes twice fried is great sshhhh dont give away all the secrets

[206]

lol
Reminds me of this feral humanoid I used to "know".  He would buy frozen fried chicken dinners at 7-11 and bbq them in his ECB (extra cheap brinkman).  Said it was the bomb.

[Encore 280]

After I rinse home cut fries I run them in the salad spinner to get most of the water off. Seems to work well.

[Kc_Kracker]

getting the water off makes them not foam up in the fryer, i hate that!

[Encore 280]

Water and hot oil don't mix well.

[Kc_Kracker]

i still dont know how restaurants can drop frozen stuff and i cant 

[Encore 280]

I Googled your question and it's basically the water and starch content I guess. I notice you use aluminum pans. I've never tried my shoulder roasts that way but it looks like you can retain the juices plus it keeps the smoker cleaner inside. Does it take the cooking process any longer? I bought a couple aluminum pans for a shoulder roast tomorrow so I'm going to give it a try.

[Kc_Kracker]

nope no longer and yes keeps the smoker from a mess. i get them at the dollar store 2 for $1

[swampjunke]

Good stuff! Used the leftover smothered over a baked halibut filet.

[Encore 280]

Pork shoulder roast going in the Bradley in the morning! Thanks KC!!

[Crunchy]

Pork shoulder roast going in the Bradley in the morning! Thanks KC!!

Last one I did took 14 hours @ 225.  Put that sucker in tonight!  Had pulled pork sandwiches for two days, then made gorditas with the rest.