Perfect French Fries
1 pound potatoes — King Edward, Desiree, any floury potato will do — cut into French-fry shapes
1 cup/227g lard/drippings
enough vegetable oil to reach the required level in your fryer
sea salt to taste
Run the cut potatoes under running water for a minute to remove starch, then place in enough water to cover and simmer for 20 minutes. Place on a rack and put in the freezer for an hour.
Remove from freezer and fry at 130C/260F for 4 minutes. Drain on paper towels and leave till you want to eat.
Just before you want to eat, fry at 190C/375F for about 4 minutes (depending on the thickness of the potato pieces) until golden brown. Drain on kitchen paper and salt liberally.
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2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 sticks butter, room temperature
1 cup sugar
1 cup sour(ed) cream
2 tsps. vanilla extract
2 tsps. lemon extract
the grated peel of one lemon
2 large eggs
6 strawberries, coarsely chopped
3 tbsps. extra sugar
Stir together the flour, baking soda, baking powder and salt in a medium bowl. In another bowl, cream together the butter and sugar. Of course, at this point all recipes will tell you about what speed setting to use on your electric beater. Well, try plugging an American beater into an English socket, and once the smoke has cleared and you’ve replaced all the fuses in your flat, you can go back to stirring by hand like in the old days. It just doesn’t matter. Just stir until the butter and sugar are glossy. Then add the sour cream, the extracts and the eggs and the lemon peel, which will smell glorious. Stir really well until the batter starts to come away from the bowl as you move the spoon. Dump in the flour mixture and stir very, very well. You’ll notice that a bit of bubbliness appears from the baking soda, when you’ve stirred enough. Gently fold in…read the rest of this recipe