tony b Posted July 25, 2016 Report Share Posted July 25, 2016 What do you do after 4 solid days of oppressive heat? Break out the bucket of duck fat and make something good! First, get out the bucket of duck fat - yes, that 3.5 pounds of duck fat and it was only $25 at my local butcher - WINNER! First off, let's do some garlic confit in duck fat. Jars went into the pressure cooker for 30 minutes. Well, since we have the bucket out, let's do some nice potatoes in duck fat, with fresh rosemary, thyme and garlic. Oh yeah, Happy National Tequila Day! Had a margarita (or two) to celebrate! Onto the KK, with some more of the local sweet corn! Skip to the chase - plating. 2 nice burgers (ground brisket), with cheddar cheese, the potatoes, and the corn. And, since we have a skillet full of nice seasoned duck fat, let's just slather that onto the corn instead of butter! Oh yeah, Duck Fat Rules, Baby! 2 Quote Link to comment Share on other sites More sharing options...
xraydoc Posted July 25, 2016 Report Share Posted July 25, 2016 Nice! I love me some duck fat. Ironically, I don't love duck. But the fat is yummy. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 25, 2016 Report Share Posted July 25, 2016 That corn has me drooling, I love fresh corn and the local corn is not ready yet. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 25, 2016 Report Share Posted July 25, 2016 Tony - I've never seen that much duck fat in one place. I'm on a mission to find some. Thanks! Friend, that's some kind of serious money shot. Great taters, wonderful corn, and ground brisket burgers! Man, how can't get any better! Major league corn kudos to ya! Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 25, 2016 Report Share Posted July 25, 2016 Not sure I have ever had duck fat not on duck....now I am intrigued. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 25, 2016 Report Share Posted July 25, 2016 (edited) Duck fat = The best fat for frying potatoes (IMHO)! I just did my first batch of french fries using the potatoes in cold oil start method. Unfortunately I didn't have any duck fat on hand...but the fries were not only the best I've ever made by a country mile but also the best I've ever tasted. Duck fat would push them over the top. And try duck fat instead of lard for tamals! Crazy good too with a different flavor twist than lard. Edited July 25, 2016 by dstr8 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 25, 2016 Report Share Posted July 25, 2016 Everything looks great Tony. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 25, 2016 Report Share Posted July 25, 2016 Looks great been using duck fat for years best stuff going Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
tony b Posted July 25, 2016 Author Report Share Posted July 25, 2016 16 hours ago, dstr8 said: I just did my first batch of french fries using the potatoes in cold oil start method. Clue me in, Bro. I'm intrigued. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 25, 2016 Report Share Posted July 25, 2016 (edited) Per Cooks Illustrated et al about circa 2009 the information gleaned about being able to fry potatoes aka "french fries" proved to be worthwhile by starting with room temperature oil instead of the more common procedure of dropping the potato fries into hot oil. So, I finally got to test this for myself and based upon a sample of how easy, less messy and how wonderful the fries were I will be frying my "french fries" using this method from here on out. Cut the potatoes into whatever size 'frites you like. As before I then soak the fries in ice water for about 1/2 hour or so, then dry them thoroughly. Place the fries into your fry pot (I use a cast iron "chicken fryer" pan) and then cover the fries in your oil/fat of choice plus about 1/2" to 1" more. Heat the pan over medium-high heat and fry until the level of brown suits you. Season, just as always, when the fries come out of the hot oil. I didn't take a hot oil temp reading but generally it is recommended to keep the oil below 325ºF...considerably less than the 'old school' method of frying at 350-375º. By how the oil and fries looked when I did my batch I'd guess the oil temp was at or below 325ºF. Its substantially less messy...with almost zero oil splatter anywhere! And most importantly the fries were incredible in taste & texture! Edited July 25, 2016 by dstr8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 25, 2016 Report Share Posted July 25, 2016 (edited) dstr8, I am going to try this ASAP, thanks for info,pixs, and video:) Edited July 28, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 25, 2016 Author Report Share Posted July 25, 2016 A single fry? I usually double cook my frites, either par-fry or use Sous Vide, then deep fry. I bet it would work with the SV version, then into cold water still in the package (won't have to dry them), then your cold fry technique. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 25, 2016 Report Share Posted July 25, 2016 (edited) FWIW per what I read, this method will not work for frying protein (chicken, fish); not sure if it only applies to breaded protein or not... Edited July 25, 2016 by dstr8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 25, 2016 Report Share Posted July 25, 2016 Tony, we'll have to investigate, to SV or not to SV. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 25, 2016 Report Share Posted July 25, 2016 Yes, single fry. Personally, and you know I'm all about all things sous vide, I'd pass on the SV step. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 25, 2016 Report Share Posted July 25, 2016 I think if we SV we should put some baking soda in the bag and that will rough up the surface area and may produce crisper chips. Here we go again. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 25, 2016 Report Share Posted July 25, 2016 I think it will interfere with the transfer of moisture to the oil. Although I'm curious just the same...I'm staying with KISS for this Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 25, 2016 Report Share Posted July 25, 2016 I will start with the KISS and maybe that will be IT. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 25, 2016 Report Share Posted July 25, 2016 I have not done French Fries in quite some time. There is a Mickey Dees' just around the corner. Best fries on Planet Earth are about 200 yards from my house. All I do is call and run through the drive through when I want fresh fries. They always take care of me. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 25, 2016 Report Share Posted July 25, 2016 Sorry to bust your chops CC...but Mickey Dee's also has the best burgers on the planet. NOT! 2 Quote Link to comment Share on other sites More sharing options...
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