MacKenzie

Thanks, everyone, I have to admit I was pretty happen when I opened the lid.

The fries were crispy but over cooked. I would like to have started with bigger potato pieces and in order to do that I'll have to hand cut. That's asking for trouble but we'll see. I do want more inside the fry. Made poutine with these fries- Back to the drawing board.

Syz, I will read that with interest. Right now I'm working on a recipe from chefsteps.com. This the procedure I have in the works. I am ready for the second fry later today I hope. I already did a one fry and a two fry using this method but I over dried the potatoes, so changed the drying time from 2 hours to 1 hour. Cut fries maximum size with mandolin, ~ 13 mm. Rinse in cold water until water runs clear. Weight fries and add an equal amount of Glucose Solution to an SV bag. SV for 18 mins, fries should be in a single layer. Shock in cold water. Drain and blot dry. Place in dehydrator for 1 hour on no heat setting or very low setting. Check after half an hour to see if they are dry. This is important. For 1 Fry Fries: Freeze the fries. Heat oil to 355F allowing for a slight drop when the fries are put in. Fry until desired doneness about 4-5 mins. Blot oil off and salt the fries. For 2 Fry Fries After drying fry the fries at 266F for 8 mins, stirring and checking the temp. Blot dry and cool. Once they are cooled freeze, this is important, the ice crystals will break open the cells and release the liquid. Heat oil to 374F and fry for about 2-3 mins until desired colour is reached. Blot oil off and salt the fries. Glucose solution: 1 000g water 2.5g baking soda 1.5g salt 10g glucose or 2.5g sugar Recipe is very largely from chefsteps.com These were SVed for 17 mins. then put in the fry to dry for about 3 hours then I decided why not try the dehydrator so I put them in there for 2 hours which was too much drying. These are the one fry chips at 350F for 4-5 mins. One fry interior- Two fry method, first fry- Second fry- Two fry interior. They were both crispy but the 2 fry was even more so and stayed crispy until they were all eaten. I am on another trial and have tweaked things a little so we'll see how that goes.

Used a Ruhlman curing recipe for this 5 pound slab of pork belly. Here is it after 5 days in the cure. Next step is to clean the belly and do two wash outs for about 4 hours. Then dry and let it sit in the fridge for 24 hours before smoking on the KK. Not a pretty site but wait, just wait... Started Pebbles up about 8 AM. Pork Belly is start the smoke stage. All smoked using Maple Leaf lump, apple wood and cherry pellets to an internal temp. of 145F Bacon off the grill. Flip side. One last shot before putting it in the fridge to cool oven night. I'll probably slice it tomorrow morning. It looks much better now.

Bosco, everything looks wonderful and tasty. It would be hard to pick a favourite from this array.

Bryan, that is really interesting. Thanks.

My carpenter came today to do some work so that my ODK can be better winterized and I had no time to experiment. Hopefully tomorrow. I happen to like fish and chips but that's not my plan for the first cook of this experiment.:)

:sign5: This is so much fun what are we going to do when he gets grills!

If it wasn't so late I'd report on today's experiment, there is still more fine tuning but I will do a write up tomorrow with pixs.

It's all part of the intimation or initiation.

Love the colour on that duck, grrreat cook, Wilbur.

Nice looking dinner, ck, yummie.

I have another batch underway but not sure if I can try the fry part tomorrow or not, but Thurs for sure I should some something to report, good or bad who knows. Enjoy the other dinner plans.

Not just yet;)

You know where this container is going to end up when the ship hits the dock.

and Jon, just wait until you lift the lid using the hinge, oh my goodness it is shear pleasure.

It maybe that we will still have to fry twice but I like the idea of doing SV for the first cooking procedure rather than a pot on the stove. The SV is just so predictable. As you said if you are going to fry once it won't be much more work to fry twice. It would be easy to do the double fry once the potato is cooked inside. We'll enjoy the experimenting:) Thanks for the input Syzgies and I'm sure I will be trying those pan fried potatoes with the ghee too.

Tony, you sure did a lot of experimentation. I do like the interior of the fries cooked at 194 F for 15 mins. It's getting the crispy outside that we need to figure out. I wonder if frying at a lower temp. say starting at 350F drop the fries in and that will extend the frying time and perhaps we would get a thicker crust of fried potato on the outside leaving a creamy inside. I am going to try another batch where I do a soak out of the cut fries to get rid of some of the starch, add some vinegar, SV, freeze then fry at 350F. In the end I want to be able to SV the cut potatoes and freeze for later use. It would be great to just be able to pull some out of the freezer and fry for dinner. That's my goal. BTW, I have bought some extra butter to make ghee;)

mk1, that is an awesome looking pulled pork slider.

They still need to maintain the crispness for longer but they sure tasted great.