LCBO Food & Drink Spring 2023


Going Deep If you make a lot of french fries or other crispy treats, then a deep-fryer is a worthy investment. Otherwise, a makeshift fryer is easy to pull together.

PRO This large-capacity machine can handle a little more than 2 lbs (905 g) of food at a time. The basket makes draining easy, and a timer helps keep eyes on your fries. Cuisinart Professional Deep Fryer, $179.99,

* SAFETY TIP Never put wet items—utensils, food etc.—into hot oil.

Perfect Fries Our three-ingredient, three-stage recipe yields perfect results every time. For a crispy exterior and fluffy interior, russets are the ideal potato, though Yukon Golds will work in a pinch.

MACGYVER A large heavy-bottomed pot, preferably cast iron, is stable and retains heat well. Attach a candy thermometer and you’re in business.

fries can be cooled, covered and stored at room temperature for 2 hours or refrigerated up to 1 day.)

2. Drain potatoes and place in a medium pot with 12 cups (3 L) cold water and salt over high heat. If you plan on using a flavoured salt at the end, reduce salt here to 1 tsp (5 mL). When it comes to a boil, reduce heat to maintain a gentle simmer. Cook until fries can just be pierced with a paring knife but are still firm, 4 to 5 minutes. (Don’t worry if they’re a little under- or over-cooked.) Using a spider strainer, transfer to a baking sheet. Cool 20 minutes.

3. Fill a large Dutch oven or heavy-bottomed pot half full with oil. Attach a candy thermometer. (Or fill a deep-fryer as per instructions.) Heat to 325°F (163°C). 4. Blot fries with paper towel to remove excess moisture. Working in two batches, carefully add potatoes to oil and fry until they form a slight crust but remain blonde, 4 to 5 minutes, adjusting heat to maintain temperature. Transfer to a baking sheet lined with paper towel. (Blanched

4 large russet potatoes, about 3 lbs (1.36 kg), peeled 2 tsp (10 mL) salt Neutral vegetable oil for deep-frying, preferably peanut 1. Working one at a time, cut a thin strip off one side of the potato so that it sits firmly on your cutting board. Cut potato into 5/8 -inch (1.5-cm) slices then cut slices into 5/8 -inch (1.5-cm) wide fries. Place cut fries in a bowl of cold water to cover as you work.

5. Heat oil to 350°F (177°C).

6. Working in two batches, cook fries until brown and crispy, about 5 minutes. Transfer with a spider strainer or slotted spoon to a baking sheet lined with paper towel. Serve immediately.

SPIDER, MAN Like the slotted spoon’s big brother, a spider strainer has a shallow wire-mesh basket and a long handle. It’s an essential tool for deep-frying.

Serves 2 to 4


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