collapse

Advertisement


Author Topic: Krackers Dill TarTar Sauce  (Read 3809 times)

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 3720
  • Location: Hawks Prairie
  • May the sauce be with you
    • https://www.facebook.com/Outboardman.olympia
Re: Krackers Dill TarTar Sauce
« Reply #15 on: May 23, 2019, 06:47:11 PM »
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.
« Last Edit: May 24, 2019, 07:37:37 AM by Kc_Kracker »

Offline Angry Perch

  • Past Sponsor
  • Trade Count: (+5)
  • Frontiersman
  • *****
  • Join Date: Oct 2011
  • Posts: 3760
  • Location: Sammamish
Re: Krackers Dill TarTar Sauce
« Reply #16 on: May 24, 2019, 08:29:36 AM »
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.

Offline chiwawadan

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Dec 2017
  • Posts: 224
  • Location: Warshington
Re: Krackers Dill TarTar Sauce
« Reply #17 on: May 24, 2019, 08:42:13 AM »
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.

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 3720
  • Location: Hawks Prairie
  • May the sauce be with you
    • https://www.facebook.com/Outboardman.olympia
Re: Krackers Dill TarTar Sauce
« Reply #18 on: May 24, 2019, 09:59:18 AM »
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

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 3720
  • Location: Hawks Prairie
  • May the sauce be with you
    • https://www.facebook.com/Outboardman.olympia
Re: Krackers Dill TarTar Sauce
« Reply #19 on: May 24, 2019, 10:00:22 AM »
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 :D

Offline 206

  • Cray206
  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Jun 2012
  • Posts: 541
  • Location: 206
Re: Krackers Dill TarTar Sauce
« Reply #20 on: May 24, 2019, 12:16:01 PM »
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.

Offline Encore 280

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+2)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1733
  • Location: Poulsbo
Re: Krackers Dill TarTar Sauce
« Reply #21 on: May 24, 2019, 12:36:26 PM »
After I rinse home cut fries I run them in the salad spinner to get most of the water off. Seems to work well.

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 3720
  • Location: Hawks Prairie
  • May the sauce be with you
    • https://www.facebook.com/Outboardman.olympia
Re: Krackers Dill TarTar Sauce
« Reply #22 on: May 25, 2019, 10:37:47 AM »
getting the water off makes them not foam up in the fryer, i hate that!

Offline Encore 280

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+2)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1733
  • Location: Poulsbo
Re: Krackers Dill TarTar Sauce
« Reply #23 on: May 25, 2019, 10:50:27 AM »
Water and hot oil don't mix well. :yike:

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 3720
  • Location: Hawks Prairie
  • May the sauce be with you
    • https://www.facebook.com/Outboardman.olympia
Re: Krackers Dill TarTar Sauce
« Reply #24 on: May 25, 2019, 11:38:32 AM »
i still dont know how restaurants can drop frozen stuff and i cant  :dunno:

Offline Encore 280

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+2)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1733
  • Location: Poulsbo
Re: Krackers Dill TarTar Sauce
« Reply #25 on: May 25, 2019, 01:04:17 PM »
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.

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 3720
  • Location: Hawks Prairie
  • May the sauce be with you
    • https://www.facebook.com/Outboardman.olympia
Re: Krackers Dill TarTar Sauce
« Reply #26 on: May 26, 2019, 08:28:33 AM »
nope no longer and yes keeps the smoker from a mess. i get them at the dollar store 2 for $1 :tup:

Offline swampjunke

  • Trade Count: (0)
  • Pilgrim
  • *
  • Join Date: Jun 2010
  • Posts: 11
Re: Krackers Dill TarTar Sauce
« Reply #27 on: May 26, 2019, 05:45:35 PM »
Good stuff! Used the leftover smothered over a baked halibut filet. :tup:

Offline Encore 280

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+2)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1733
  • Location: Poulsbo
Re: Krackers Dill TarTar Sauce
« Reply #28 on: May 26, 2019, 07:38:58 PM »
Pork shoulder roast going in the Bradley in the morning! :tup: Thanks KC!!

Online Crunchy

  • Political Topics
  • Trade Count: (+1)
  • Frontiersman
  • *****
  • Join Date: Apr 2007
  • Posts: 4363
  • Location: Puyallup
Re: Krackers Dill TarTar Sauce
« Reply #29 on: May 26, 2019, 07:53:40 PM »
Pork shoulder roast going in the Bradley in the morning! :tup: 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.

 


* Advertisement

* Recent Topics

Archery Entiat by Gonehuntin01
[Today at 09:19:31 PM]


Wtb or trade for Rifle scopes by Goose Noose
[Today at 09:12:50 PM]


2020 Whitetail Watch- pre-rut/rut activity by jjhunter
[Today at 09:12:27 PM]


Beaver trapping,is too much a bad thing? by lewy
[Today at 09:09:26 PM]


Wildgame Innovations Terra Extreme in Mudflow by Curly
[Today at 09:06:29 PM]


Hanson Fish Co Winter Group Buy 2020 by Skillet
[Today at 09:05:46 PM]


ISO Norma 217 powder by Limhangerslayer
[Today at 09:01:29 PM]


a total bummer by Stein
[Today at 09:01:06 PM]


skagit hunt clubs by h2ofowlr
[Today at 08:57:30 PM]


Swakane by Gobble Gobble
[Today at 08:56:07 PM]


2020 Sheds....post them here!!! by jstone
[Today at 08:45:58 PM]


CVA Accura V2 vs CVA Accura V2 LR by callturner
[Today at 08:45:07 PM]


9mm being hoarded? by wadu1
[Today at 08:39:43 PM]


WTS/T Shopsmith 510 Plus Extras by highside74
[Today at 08:33:38 PM]


Old dog's still got it by Taco280AI
[Today at 08:30:38 PM]


Sous Vide anyone? by buglebuster
[Today at 08:29:28 PM]


Locked Out by Muckleshoots by wags
[Today at 08:23:41 PM]


WTB: H1000 and/or RK 26 by Crunchy
[Today at 08:21:46 PM]


Okanogan/winthrop trip by Kulimand
[Today at 08:11:48 PM]


2020 Deer post em here by link
[Today at 08:07:35 PM]