Recipe:
50 g (2 oz) kosher salt
2 litres (70 floz/ 8 cups) water
1.5 kg (3 lb 5 oz) large organic potatoes
2-3 tbsp olive oil
Place the salt in a largo bowl and add the water. Stir togother until the salt completely dissolves.
Scrub the potatoes and slice into wedges, leaving on the skin. Add the fries to water and place the cabbage leaves on top, then top with a plate to weigh them down so all the fries are submerged in the salt brine. (brine prevents mould from forming).
Cover the bowl with a lid and store in a cool dark place. The longer you store it the more pungent the flavor. 3-5 days
When vou re ready to cook, discard the cabbage leaves and drain the fries. Patting them fry with paper towels.
I patted them dry and went with the double fry method. Frying first at 325 for about 5 minutes and then at 400 for another 3. Turn the temp up on your fryer since the potatoes will lower the over all temp.
#shorts #fries #frenchfries
26 Comments
Why are you using your bare hands to ferment something and sticking your dirty fingers in the water? Talk about not knowing what you're doing XD
Yumm.. vinegar flavored foods!
Those aren't matchstick fries. Pretty sure that's thick cut
You tell me people after the eating it
You let them ferment
Those people probably going to to be grossly out or sick
I think this is to be trying
I am sure that this sounds delicious but from a chemistry and nutrition point of view this is an absolute disaster as you made sure to replace very much needed potassium with not so much needed sodium. This is also the reason why you never should boil potatoes in salt water but rather add the salt in the end after the potato is ready to eat to only have a little sodium and retained as much potassium as possible.
me: can i get a large fry
waiter: sure it will take a while to cook
1 week later
me: 💀
Now I'll have to go out tomorrow for fresh cut French fries.
(And I was trying to limit my carb intake…🙁)
These are called slap chips, a type of south african French fry
There is a bug on the container
Forgive me I am but an appliance sorcerer not a food magician… what are the cabbage leaves for? Does this help with fermentation or flavor?
What kind of fermentation? Does it get acetic?
You can get the same result by first boiling the fries in water with salt and vinegar, then letting them dry and frying them in oil high temp
🤮🤮🤮🤮
so,,,,7 days to do what balsamic vinegar does in minutes.
You can tell people you are the slowest cook in the western hemisphere, TWO WEEKS !?!. ARE YOU SERIOUS ?!?
I bet them fries were damn good.
My mom been doing this since the 90s. We cut our fries . She has always been a huge fan of potatoes
what an a$$
Too much time on his hands I can make the same ones in 1 hour😅
Who would do this?
You didn't ferment them, you pickled them.
The way americans have the audacity to call what is clearly chips.. 'fries' is wild
Thats a matchstick?
moonshine
Al's Place in San Francisco came up with this method.
Here’s a better way for less oily fries. Fry for 5 mins, pat dry, and freeze them. Once frozen fry them again. This way it absorbs less oil and cooks throughly