The Owl - Feedback

[Finch]

AGREE. No more talk that isn't about food, pls. YUM SWEET TATOES.

[Fe 26]

Sweet potatoe fries are pretty awesome.

The only chain I know with them is Chickfabigot. Too bad they hate queers.

[Yoshi]

I have no idea how this page isn't seen as thread derailment. Anyway, here is the new menu again so that we can get back on topic:

This is what the opening dinner menu looks like now:

catfish - 15
pumpkin seed / orange / olive oil

ramen - 14
broth / shredded pork / mushroom / greens / egg / pickled veg

waffle - 14
waffle / pork shoulder / egg / tomato jam / apple-balsamic gastrique

root - 13
sweet potato / bacon / pistachio / wine braised cabbage / sherry caramel

pasta - 12
tomato / egg / bacon / chili / goat cheese




cheese - 8
beer gel / pickled pear / toast

olives - 4
orange / chili / coriander

jerky - 6
bourbon gel / almond powder




yogurt - 4
garam masala / honey / pistachio

brûlée - 6
wheat / vanilla / kalamansi

apple - 5
maple / sherry / sweet crumb / all spice

[icarusfall]

This thread sucks.

[M]

As my dad always used to say: Suck it up, buttercup.

[Drewbacca]

icarus - what's the best way to get sweet potato fries crispy? I can make regular fries easily enough but the yam ones always come out soggy. I was thinking a little flower to pull out the moisture but I really don't like breaded fries that much, either. I'm a picky about this I guess.

Tips?

[Fe 26]

Have you tried baking them before or after frying them?

[Yoshi]

icarus - what's the best way to get sweet potato fries crispy? I can make regular fries easily enough but the yam ones always come out soggy. I was thinking a little flower to pull out the moisture but I really don't like breaded fries that much, either. I'm a picky about this I guess.

Tips?

Fry them twice. That should be done with regular fries as well. I believe it's once at a higher temperature to in essence sear the outside and then another time at a lower temperature to cook the inside. I think I might have those steps backwards.

[Hubbitron]

I do have a great method for this if Ic doesn't mind...

I read an article from America's Test Kitchen about a few of the major American foods and new methods on cooking them. One was fresh cut fries. There is a French chef that put forth the proposition that the outside of the fry gets crispy because while it is cooling, the oil outside exchanges with the water inside. Hence the double fry method, you must first heat the inside of the fry to reduce the amount of water and get a crispier skin. He thought that perhaps if you started with your potatoes in cold oil and fried from there, the inside will cook during the process and you will get not only a crispier fry, but salvage more of the original texture and moisture on the inside. ATK actually tested the results against the double fry method, and the cold-oil method yielded better tasting fries with 1/3 of the fat. I've done this now several times with russets, yams, and korean sweet potatoes and it is the only way I will ever cook fries for the rest of my time in a kitchen.

The only drawback is that it takes at least 25-30 minutes on a regular stove (I always fry with my wok).

So, if you have the time, you can save your arteries and get better fries without the double fry method.

[Advocate]

Fry them twice. That should be done with regular fries as well. I believe it's once at a higher temperature to in essence sear the outside and then another time at a lower temperature to cook the inside. I think I might have those steps backwards.

Its fry for 30 second on a low temp, then fry at a high temp. also dust with flour.