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Američka galerija 50 najboljih pomfrita za 2018. godinu

Američka galerija 50 najboljih pomfrita za 2018. godinu

Ovaj pomfrit je najbolji-hrskav, zlatno-smeđe boje i zarazno je ukusan

Dreamstime

Pomfrit se može pronaći na jelovnicima restorana širom Amerike, od najmanje kolibe za poneti do velikih bastiona finih restorana; u stvari, one bi mogle biti najčešće američka stavka jelovnika. No, kao i sva univerzalna hrana, kvaliteta se može drastično razlikovati, od brašnaste i vlažne do super hrskave i savršeno zlatne. Uzeli smo na sebe da petu godinu zaredom pronađemo najbolji pomfrit u Americi i ponosni smo što predstavljamo liniju od 50 pomfrita koji se mogu dodijeliti našoj najvišoj ocjeni pohvale pomfrita: Tako su dobro, čak im ne treba ni kečap.

50 najboljih američkih pomfrita u Americi

Dreamstime

Pomfrit se može pronaći na jelovnicima restorana širom Amerike, od najmanje kolibe za poneti do velikih bastiona finih restorana; u stvari, oni bi mogli biti američka najpopularnija stavka jelovnika. Uzeli smo na sebe da petu godinu zaredom pronađemo najbolji pomfrit u Americi i ponosni smo što predstavljamo liniju od 50 pomfrita koji se mogu dodijeliti našoj najvišoj ocjeni pohvale pomfrita: Tako su dobro, čak im ne treba ni kečap.

#50 Hopdoddy Burger Bar, Austin

Ovaj bar s pivom i hamburgerima u Austinu stvara ručno izrezan pomfrit od odabranog krumpira Kennebec. Ogromni dijelovi olakšavaju dijeljenje (pod pretpostavkom da to želite), a zeleni čile queso je superiorna opcija za umakanje.

#49 Boise Fry Company, Boise, Idaho

Ne čudi što bi trgovina u Idaho -u dala napraviti neke od najboljih pomfrita u zemlji (Idahoanci ipak vole svoj krumpir). Pomfrit u Boise Fry Company dolazi s mnogo opcija - prvo je sam krumpir, organski i s M&M Heath Farms u Buhlu, Idaho (trenutna selekcija je crvena, ljubičasta, zlatna, slatka, Laura ili jam, ali se mijenjaju sezonski); sljedeća je priprema (potkolenice, redovne, domaće, kovrčave ili poznate po-loptice, slične tater totu). Ručno su izrezani, zatim dva puta prženi u suncokretovom ulju bez GMO-a, a možete birati između širokog spektra domaćih začina, "špricer" i umaka.

#48 Anchor Bar, Superior, Vis.

Diners, Drive-Ins i Dives predstavljali su ovaj restoran u Wisconsinu, koji poslužuje samo hamburgere i pomfrit. To je to. Bez piletine, bez ribe, bez problema. Njegov pomfrit je jednostavno strašan i opisan je na web stranici bara kao "svježi krompir prije samo nekoliko minuta", za koji smo prilično sigurni da je najbolji opis u istoriji pomfrita.

#47 Tasty Burger, Boston

Očigledno je da će lokacija “Službenog hamburgera Red Soxa” ponuditi ukusan pomfrit. Opisani kao "tanki hrskavi pomfrit", šokantno stvaraju ovisnost: što više imate, to ćete više htjeti. Tasty Burger ima više lokacija u Beantownu, ali postoji jedna tik uz Fenway lokaciju tik do Fenway Parka na kojoj možete nabaviti svoje pivo, hamburger i prženo prženje prije ili poslije utakmice.

#46 Republika, Detroit

Ovaj otmjeni gastropub otvoren je u povijesnom G.A.R -u Detroita. zgrada prije tri godine, a mještani poznaju obaveznu narudžbu: pomfrit. Rezane su ručno i pržene u goveđem loju prije nego što ih posipate peršinom i krupnom soli, a nakon što ste probali aoli ​​od crvene paprike, možda se više nikada nećete vratiti kečapu.

#45 La Frite belgijski bistro, San Antonio

Kao jedini belgijski bistro u San Antoniju, skoro 10 godina zaredom, La Frite zasigurno drži svoj dio dogovora u odjelu pomfrita. Svakodnevno se ručno režu, dva puta prže u tradicionalnom belgijskom stilu i savršeno stvaraju ovisnost.

#44 Lola, Cleveland

Institucija kuhara Michaela Symona u Clevelandu poslužuje pomfrit koji je postao legendarni. Za 5 dolara dobit ćete nabujalu metalnu čašu obloženu papirom prepunu tanko narezanog pomfrita koji se blanšira u ulju od 275 stupnjeva, a zatim ocijedi, ispere, zamrzne i ponovo prži po narudžbi u čistoj masti koja je aromatizirana cijelom glavice belog luka. Čim izađu iz friteze, začine se s malo morske soli i ružmarina i vruće se isporučuju na vaš stol. Ako ne možete nabaviti stol u Loli, nemojte se uzrujavati; toliko su popularni da su sada dostupni u svim restoranima Symonovog područja.

#43 Al’s French Frys, Burlington, Vt.

Ako živite u Burlingtonu, čuli ste za Al's French Frys. Prostrani hamburger, smješten južno od centra grada, započeo je kao štand za prženje koje su vodili Al i Genevieve Rusterholz krajem 1940 -ih, a godinama je samo rastao. Najnovija inkarnacija i dalje ima izrazitu atmosferu iz 1950 -ih, a meni koji se izgleda nije promijenio (ni u ponudi ni u cijeni) godinama. Burgeri su i dalje samo 1,60 USD, a pomfrit (ili pomfrit) košta čak i manje od toga. Krompir se svakodnevno riba i ručno seče i dvostruko prži-a rezultat je platonski ideal pomfrita. Izvana su hrskavi, iznutra su jastučno mekani i nije vam potreban kečap - ali ako odlučite preliti malo nacho sira i čilija, sigurno nećete požaliti.

#42 Macintosh, Charleston, S.C.

Kuhar Jeremiah Bacon legenda je iz Charlestona, čovjek iza institucija Oak Steakhouse i The Macintosh. Ovdje se jelovnik mijenja gotovo svakodnevno, osim za šaku artikala poput legendarnog Baconovog hamburgera i njegovih pecorino tartufa. Ovi krumpirići koji izazivaju ovisnost narezani su na idealnu debljinu brze hrane, izvana su hrskavi, a iznutra lagani i jastučasti, a zasigurno ih ne boli ni završni dodir ulja tartufa, začinskog bilja i isjeckanog pecorina.

#41 Luke, New Orleans

Kod Luke, pomfrit se reže na približno istu debljinu kao i onaj u McDonald'su, ali sličnosti tu prestaju. Prženi su u mješavini pačje masti i ulja repice do zlatno smeđe boje i savršena su pratnja uz pivo u baru.

#40 Red Knapp's Dairy Bar, Rochester, Mich.

Christina G./Yelp

Jačajući od 1950. godine, ova porodična ustanova u Rochesteru i dalje se pojavljuje na licu mjesta Americana poput hamburgera, prstena luka, hrenovki, sladoleda i suncokreta. Jednostavni su i beskompromisni, upravo su učinjeni na pravi način, svaki dan, kroz proces koji se nije mijenjao desetljećima. Probajte ih sa topljenim sirom i domaćim čilijem sa strane.

#39 Salt Tavern, Baltimore

Pomfrit u ovom popularnom restoranu u Baltimoru jedna je od najpopularnijih stavki na jelovniku, a zapravo je na popisu u kategoriji "Meso". Zašto? Zato što su prženi u pačjoj masti, to je razlog zašto. Jedna strana ayolija od sladoleda od sladoleda sa slatkišima Old Bay daje savršen regionalno inspirisan zaokret.

#38 Burger Bar, Las Vegas

Vegas Burger Bar Huberta Kellera poslužuje dva različita komada pomfrita - mršavog i masnog - i oba su veliki hit među poznavateljima prženja. Oni nose pravu količinu masti (na način na koji bi trebao biti i svaki pomfrit). Hrskavi mršavi pomfrit posebno zaslužuje sjajne kritike.

#37 Thrasher's French Fries, Ocean City, Md.

U gradu poznatom po pomfritu na plaži, onima na Thrasherovoj glavi i ramenima iznad ostalih. Ako posjećujete Ocean City na vrhuncu sezone, očekujte dosta vremena na svoj pomfrit, i nemojte se zabrinuti ako primijetite znak koji vam govori da ne poslužuju kečap (samo idite s tim - jabukovo sirće koje nude umjesto toga učinit će čuda). Naručite kantu svježe prženog krumpira, pospite solju i octom, a zatim se žvaćite dok se spuštate niz šetnicu.

#36 Michael's Genuine Food & Drink, Miami

#35 Original Hot Dog Shop, Pittsburgh

Ako vaša vizija savršenog reda pomfrita uključuje džinovsku gomilu mrvica koje se izlijevaju sa strana papirnog čamca, okružene šalicama umaka, umakom od sira i kečapom, a sve se poslužuje na poslužavniku u stilu kafeterije, onda The Original Hot Dog Shop, koji se nalazi u kampusu Univerziteta u Pittsburghu, je za vas. Ljubiteljima prženja i dalje će zasuzivati ​​usta čak i ako su prethodno pripremljena i smrznuta, ali činjenica da se ovi pomfrit svakodnevno ručno reže svjež i dva puta prži u ulju od kikirikija doista ih stavlja na vrh.

#34 Dick's Drive-In, Seattle

Sa šest lokacija, Dick's je institucija iz Seattlea. Od 1954. poslužuje pomfrit koji se pravi, s objašnjenjem na web stranici: "Pravi krumpir ... To je ono što čini naš pomfrit neodoljivim! ... Svježe ga svakodnevno sjecite ručno." Večere se mogu osjećati dobro kada se bave pokroviteljstvom nad ovim porodičnim poslom: zaposlene tretiraju kao porodicu, nudeći pune beneficije, stipendije, pomoć u brizi o djeci, plaćeni društveno korisni rad i početnu plaću po satu od 10 USD.

#33 Pie ‘n Burger, Pasadena, Kalifornija.

Pasadena’s Pie ‘n Burger vadi krupni pomfrit kao ničija stvar. Njegovi ogromni dijelovi zauzimaju barem pola tanjura kada su upareni s hamburgerom, što je idealan omjer što se nas tiče. Klasično su osnovni, začinjeni solju i svaki put dođu na mjesto. Bravo momci.

#32 Green Dot Stables, Detroit

Jelovnik na ovom štapiću u Detroitu sadrži više od 20 vrsta klizača, koji naravno mole da se upare s malo pomfrita. Srećom, ovdje postoji pet različitih pripravaka od prženja: tartuf i bilje, sir od čilija od divljači, poutine, cajun i obični. Predlažemo da se odlučite za sortu tartufa i bilja; zaprašivanje biljem i prskanje ulja od tartufa izbacuju ove lagane i pahuljaste krumpiriće u stratosferu.

#31 Kill Devil's Frozen Custard and Beach Fries, Kill Devil Hills, N.C.

Vanjske obale Sjeverne Karoline poznate su po mnogo čemu - pogledu, plaži, sceni prvog leta avionom - ali postaju sve poznatije po smrznutoj kremi i "pomfritu na plaži" u Kill Devil's -u. Oboje se tokom cijelog dana pripremaju svježi od najkvalitetnijih sastojaka, a pomfrit je debelo izrezan, zlatno smeđe boje i ukusan, bez traga masti ili čađe. Vjerovatno biste trebali samo naprijed i staviti pomfrit u kantu, jer nikada nećete htjeti prestati jesti ovo.

#30 Apple Pan, Los Angeles

Ova živahna zalogajnica poslužuje klasične obroke poput hamburgera, pomfrita i pita od 1947. Njihovi gomilani dijelovi pomfrita pripremaju se debelo narezani i poslužuju se vrući, a ako želite kečap, poslužuje se na zasebnom tanjuru. Klasično obični sa solju, hrskavi su izvana, mekani iznutra i odlična su priloga uz vaš obrok ili sami po sebi ukusni.

#29 Absinthe Brasserie & Bar, San Francisko

Iako je Absinthe poznat po vrhunskoj francuskoj poslastičarnici u San Franciscu, njegove prepoznatljive stavke na jelovniku su hamburger i pomfrit. Hrskavi pomfrit tanko je narezan i dolazi sa stranicama dimljenog kečapa od rajčice i aiolija od slatkog luka-i teško ih je pobijediti.

#28 Tattooed Moose, Charleston, S.C.

Ovaj opušteni ronilački bar u Charlestonu jedan je funky joint (toliko da je inspirirao posjetu Guya Fierija za epizodu Diners, Drive-ins i Ronjenje), a sendviči poput kluba sa patkama i Lowcountry Cuban vraćaju lokalno stanovništvo za više. Ali nijedna poseta nije potpuna bez velike, prepune korpe čuvenog pomfrita od patke. Tanko izrezani za maksimalnu hrskavost i prženi u kotliću sa mjehurićima od pačje masti, ovo su zaista ljepota.

#27 Home Frite, Bruklin

Ovaj pridošlica iz Bed-Stuy-a (s dodatnim lokacijama u Smorgasburgu i u tržnoj dvorani DeKalb) uložio je mnogo truda kako bi usavršio umjetnost pomfrita. Započinju debelo izrezanim krumpirom od idaho russet-a, koji se ukupno tri puta prži za maksimalnu hrskavost, unutrašnjost i lepršavost. Navučeni su na kožu i poslužuju se u obliku stošca za maksimalnu prenosivost.

#26 Chickie's i Pete's, Philadelphia

U Phillyju Crabfries® nisu ništa drugo do legendarni. Primijetite velika slova i simbol registriranog zaštitnog znaka? Eto koliko su legendarni. Prodano na raznim lokacijama Chickie's i Pete, kao i iz kamiona s hranom, na aerodromu i na gotovo svim većim sportskim lokacijama u gradu, ovi pomfrit rezani tanjuri tanji su od vaših standardnih rezova od mrvica u Nathanovom stilu, super hrskav i posut čarobnom mješavinom začina koja je šlag na tortu.

#25 Taverna Blue Duck, Washington, DC

Radi se o najdebljem pomfritu koji ćete vjerojatno ikada vidjeti, ali nisu trik. BDT trostruki pomfrit Blue Duck, ručno izrezan, prvo se kuha, zatim prži na ulju, a zatim na kraju još jednom prži u pačjoj masti prije nego što se prelije solju i začinskim biljem. Odlično prženje pusti krompir da sjaji, a ovo čini upravo to.

#24 Imperial, Portland, Ore.

Dobitnik nagrade James Beard, kuhar Vitaly Paley jedan je od najhvaljenijih kuhara u Portlandu (najpoznatiji po svom 23-godišnjem Paley's Placeu), pa su lokalno stanovništvo to primijetili. I kako se očekivalo, isporučio je na svim poljima. U njegovom Imperialu koji je fokusiran na vatru na drva, pomfrit je nešto gušći od svojih kolega iz brze hrane, pripremljen na koži i poslužen u vlastitoj korpi obloženoj voštanim papirom uz tajni umak. Lagani su i hrskavi, bez traga masnoće.

#23 Burger Joint, New York City

Burger Joint služi nezaboravne hamburgere s tankim, super hrskavim pomfritom koji dolazi u klasičnim papirnatim vrećicama. Jednostavni su, oštri i savršeno začinjeni. Super osobina Burger Joint -a? Uz vaš pomfrit možete naručiti vrč piva.

#22 Frietkoten Belgijski pomfrit i pivo, Chicago

Neki od najboljih pomfrita u Čikagu mogu se pronaći - gdje drugdje - u belgijskoj prodavnici prženja koja se nalazi unutar Francuske tržnice. Pomfrit u Frietkotenu reže se ručno i prži po narudžbi, što rezultira prženjem koje je na vrhuncu svježine i super hrskavo. Poslužuju se u tradicionalnom papirnatom kornetu s više od desetak opcija umaka; predlažemo aïoli od tartufa.

#21 The Varsity, Atlanta

Varsity ima osam lokacija u Atlanti i okolini, a jedna u centru grada služi prosječno 2500 kilograma pomfrita dnevno. Njegov krumpir uzgaja samo za lanac Eagle Eye Produce u Idahu, reže se svakog jutra svjež i natapa nakratko u vodi prije nego što se prži u ulju od rižinih mekinja i lagano posoli.

#20 Tilt, Portland, Ore.

Naručite bilo koji od Tilt-ovih velikih sendviča ili dobro izrađenih hamburgera, a dobit ćete i ogroman dio njegovog pomfrita. Izuzetno su hrskavi zahvaljujući premazu za prženje tijesta za pivo, a krajnji rezultat je hrskav, hrskav, savršeno zlatnosmeđe boje i zapanjujuće ukusan.

#19 P.J. Clarke's, New York City

Najstariji zajednički restoran na našoj listi, P.J. Clarke’s otvoren je 1887. godine i od tada oduševljava goste. Ovo slavno mjesto ("vlasnik" stola br. 20 bio je Frank Sinatra, a njegova slika i dalje tamo visi) poslužuje svježe narezani pomfrit u stilu podmetača koji je skuhan do zlatne savršenosti i jednostavno začinjen solju. Postoji nekoliko lokacija (i sve one služe spektakularan pomfrit), ali original na Trećoj aveniji je onaj koji treba posjetiti.

#18 A Salt & Battery, New York City

Čini se da je ovaj tradicionalni čipi transportiran iz Engleske, sa zalihama i bačvama, a služi najboljoj ribi i čipsu u Americi. Njegova pržena riba nije ništa manje besprijekorna, a isto bi se moglo reći i za pomfrit (ili „čips“) koji ga prati. Ovako izgleda pravi britanski čips: zrnast, debelo izrezan, pomalo neusklađen, krševit, zlatno braon i savršeno hrskav. Molimo vas da se oduprete porivu da na njih bacite kečap; sve što im treba je malo soli i sladnog sirćeta.

#17 Hubcap Grill, Houston

Svježe sjeckani pomfrit: provjerite. Izvana hrskavo: provjerite. Meko iznutra: provjerite. Posebni hamburgeri i pomfrit Hubcap Grilla oduševljeni su kupcima na internetu i u štampi (pomislite na časopis Travel + Leisure, Zagat i Lonely Planet). Imaju i pomfr sa sirom i pomfrit sa čili sirom, ali klasici su uvijek najbolji.

#16 Meritage, St. Paul, Minn.

Jedan od najboljih francuskih restorana u pobratimljenim gradovima služi i neke od najboljih pomfrita koje ćete ikada pojesti. Poslužene malo dobro pečene za maksimalnu hrskavost, one su i dalje lepršave iznutra i imaju koristi od obilnog prskanja soli, kao i priloga od béarnaise umaka za umakanje. Ako nikada prije niste umočili pomfrit u maslački béarnaise, unaprijed se izvinjavamo zbog dodatnih kalorija.

#15 The Delachaise, New Orleans

Ovaj vinski bar i gastropub na aveniji St. Charles voljen je zbog pomfrita koji je jedan od jedinih u zemlji pržen - sačekajte - guščja mast. To im daje luksuznu ljupkost koja se ne može uporediti (neki bi rekli da je zapravo superiornija od prženja u pačjoj masti). Isprobajte ih nepatvorene prije nego što ih potopite u domaći satay umak od kikirikija i aioli s sladnim octom s kojim se poslužuju, i složit ćete se.

#13 db Bistro Moderne, New York City

Daniel Boulud db Bistro Moderne poslužuje mršav pomfrit u stilu cipela. Dobro su posoljene i nagomilane visoko u srebrnom kornetu, a prate ih trio umaka: majonez s hrenom, začinska dijon senf i kečap.

#12 Salty Sow, Austin

Ovaj fanki gastropub ulaže mnogo pažnje u pomfrit, koji se ručno reže i prži u pačjoj masti ne jednom, ne dva, već tri puta. Samo da biste pozlatili ljiljan, svoje možete preliti s tekućim sous-vide jajetom i boarnezom.

#11 Minetta Tavern, New York City

Minetta Tavern./Yelp

Ljudi u njujorškoj kafani Minetta ne petljaju se po pitanju pomfrita (ili bilo čega drugog, što se toga tiče). Ovi varljivo jednostavni kalupi prolaze kroz prilično velik režim: Prvo se izrežu dan prije i namoče u vodi preko noći kako bi se izvuklo dosta škroba, što zauzvrat smanjuje vjerovatnoću da će se zalijepiti u procesu kuhanja. Zatim se sirovi pomfrit suši i blanšira u kikirikijevom ulju na laganoj vatri dok se potpuno ne skuha, ali još ne porumeni. Nakon odmora, neposredno prije nego što izađu iz kuhinje, prženi su samo nekoliko trenutaka u vrištanju vrućeg ulja kako bi postigli onu ljupku i poznatu zlatnu nijansu prije nego što ih velikodušno posole i posluže sretnom gostu.

#10 Petit Trois, Los Angeles

Pomfrit u ležernom Petit Troisu, kuharu rock zvijezde Luda Lefebvrea, priprema se tri dana i rezultat je poprilične količine pokušaja i grešaka. Krumpir Kennebec s kožom reže se i natapa u hladnoj vodi preko noći, slijedeći dan blanšira i ponovo prži po narudžbi. Iako je Petit Trois na otvaranju restorana pripremio pomfrit u goveđem loju, Lefebvre ih sada prži na bistrom maslacu, čineći Petit Trois jednim od jedinih restorana u zemlji koji je to učinio. Rezultati su, ako već nije očito, spektakularni. Izbjegavajte kečap i aioli i umjesto toga ih potopite u sirasti domaći Mornay umak.

#9 Zuni Café, San Francisko

Planina tankog, hrskavog pomfrita za ukrašavanje krasi stolove u kafiću Zuni u San Franciscu. Slane su i hrskave, ali goste treba upozoriti da ih ne napune jer je i ostatak jelovnika ukusan.

#8 Searsucker, različite lokacije

Popularni Searsucker kuhara Briana Malarkeyja ima dvije lokacije u Kaliforniji (San Diego i Del Mar), jednu u Austinu, a drugu u Las Vegasu, a svima je zajedničko: Naći ćete čunjev pomfrit od patke o svakom stolu. Ove super hrskave, slane bombe sa okusom dobijaju dodatni podsticaj umamiju od prskanja Parmigiano-Reggiana i hita prašine od pršuta (koja je podjednako moćna koliko zvuči). Chipotle kečap sa strane je savršen kontrapunkt.

#7 Uočena svinja, New York City

Kada naručite hamburger u vrhunskom gastropubu West Villagea chefa April Bloomfield, ne dobijate samo jedan od najboljih burgera u gradu, već i neke od najboljih pomfrita koje ćete probati. Ogroman plast sijena okružuje hamburger, tanki su, hrskavi, ali ne pretjerano, i prošarani prženim ružmarinom i češnjakom, koji im se pridružuju u fritezi. Mogli biste sami naručiti njihovu stranu, ali vjerujte nam: htjet ćete probati hamburger.

#6 Pommes Frites, New York City

Pommes Frites/Yelp

Kada je gotovo 20-godišnja utopija iz Pomorja Frites iz belgijskog East Villagea uništena u eksploziji i požaru koji je uslijedio u martu 2015., vlasnici su se zarekli da će se vratiti jači nego ikad. I to su i učinili: Nešto više od godinu dana kasnije, radnja je ponovo otvorena u ulici MacDougal, šačica blokova zapadno, i bilo je mnogo radosti. Ovdje su, na kraju krajeva, frite savršene: debelo izrezane na belgijski način, dva puta pržene na biljnom ulju (jednom za blanširanje, druge prije posluživanja) i poslužene u kornetu s više od 30 umaka po izboru, iz europskog majoneza do sataja od kikirikija, meksičkog kečapa, majoneze od vijetnamskog ananasa, sambal oeleka i irskog curry umaka. A poutine su baš onako zadivljujuće ukusne koliko biste očekivali.

#5 Očeva kancelarija, Los Angeles

Na jelovniku u Očevom uredu postoji nekoliko opcija prženja, ali klasični pomfrit sa šibicama je pravi način. Jedno od kardinalnih pravila u Očevoj kancelariji je da kečap nije opcija. Umjesto toga, njegov pomfrit prati mali lonac domaćeg aiolija od bijelog luka za umakanje. Kečap vam neće nedostajati.

#4 The Breslin Bar & Dining Room, New York City

Ovaj fanki gastropub od kuharice April Bloomfield (koja jasno poznaje pomfrit) usavršio je klasični čip u britanskom stilu, a pritom je usavršio i pomfrit. Pomfrit ovdje, identificiran na jelovniku kao "tri puta kuhani čips", prži se, kako je naznačeno, tri puta, što rezultira ne prepečenim prženjem, već onim koje ima otprilike dvostruko više "kore" od ostalih krumpirića, obuhvatajući savršeno kuhano, centar kremastog krompira. Debelo izrezani i stvaraju ovisnost, dobro se slažu s majonezom od kima uz koje se poslužuju, ali dovoljno su dobri za jelo sami. Ovi se pomfrit ne razlikuju od ostalih: Iako održavaju svoju osnovnu DNK, ne trebaju im patkine masti ili tartufi da bi se istaknuli, a drže krumpir u središtu akcije.

#3 Duckfat, Portland, Maine

Kad se restoran zove Duckfat, odmah možete naslutiti da će njegov pomfrit biti prilično dobar. I u ovoj 12-godišnjoj prodavnici sendviča u Portlandu, pomfrit se cijelog dana ručno reže od lokalnog Maine krumpira i prži u-da-pačjoj masti. Ubačeni u začinjenu sol i posluženi u kornetu uz vaš izbor od osam domaćih umaka za umakanje, ovi pomfrit je ono o čemu se sanja. Ako se pitate kakvo je čarobnjaštvo stvorilo ovaj pomfrit, vrijedi znati da je Duckfat zapravo izdanak legendarnog Hugoa u Portlandu, a vlasnik kuhara Rob Evans osvojio je nagradu za hranu i vino za najboljeg novog kuhara i prestižnu nagradu James Beard za najboljeg kuhara: sjeveroistok.

#2 Village Whisky, Philadelphia

Imamo tri riječi za vas: pomfrit od patke. Tako je, u Village Whiskyju u Phillyju to je jedina vrsta pomfrita koji se poslužuje, a dostupni su na sva tri menija restorana: Cijeli dan, Kasna noć i Brunch. Za dodatnih 2 USD možete ih preliti umakom od Sly Fox Cheddar, a za dodatnih 7 USD možete dodati ne samo Cheddar, već i kratko rebro. Predlažemo da prvo počnete s običnom verzijom, jer ćete najvjerojatnije otkriti da je vrlo malo uobičajenog o njima.

#1 Balthazar, New York City

Restoran koji zadržava svoj status mjesta za vidjeti i biti viđen uprkos tome što postoji već 21 godinu, Balthazar je poznat po posluživanju francuskih bistro klasika. Jedna od karakterističnih stavki, na jelovniku ispunjenom s nekoliko, su fritete od bifteka, savršeno kuhani odrezak poslužen uz hrpu vrhunski hrskavog pomfrita. Tanko izrezane i pržene do onostrane nijanse zlatno smeđe boje, ove su neodoljive, nimalo masne i daleko su lakše prebroditi put nego što mislite. Čini se da je stalan red ljudi koji čekaju da postignu sto za rezultat zaslužan za šik klijentelu, ali također se radi i o pomfritu, koji smo smatrali najboljim u Americi (a samo za vašu informaciju, Balthazar služi i najbolji doručak u Njujork).

Pročitajte više: 101 najbolji burger u Americi
Definitivni vodič za pripremu pomfrita kod kuće
Najslavniji pomfrit u Americi


Otporna metoda za pečenje pomfrita u pećnici u testnoj kuhinji America's Test Kitchen

Američka probna kuhinja ponosi se intenzivnim razvojem recepata i testiranjem proizvoda, zbog čega smo u partnerstvu s njima podijelili nekoliko sigurnih recepata, savjeta za kuhanje i preporuka kuhinjskog pribora s Brit + Co.

Nikad nema dana da pomfrit ne zvuči nevjerojatno (duh!), Ali koja je nauka iza toga što ga čini tako oštrim i jasnim, i zašto se čini tako nemogućim postići istu teksturu kod kuće? America's Test Kitchen raspršuje sve dolje u uvodu recepta za pečeni krumpir u pećnici, tako da u pećnici možete postići kriške krompira nalik prženju, bez potrebe prženja u dubokom prženju. Nakon što ste naučili ovu tehniku ​​i dva ključna sastojka koji je čine posebnom, svoj krompir možete popraviti kod kuće-bez potrebe za vožnjom.

Pomfrit za dvoje u rerni sa debelim rezom

Zašto ovaj recept djeluje: Kada se prži tradicionalni pomfrit, voda se brzo istiskuje iz škrobnih ćelija na površini krompira, ostavljajući za sobom male šupljine. Upravo ove šupljine stvaraju nježnu, hrskavu koru. Budući da se pomfrit u pećnici ne zagrijava dovoljno brzo da se stvore zračni džepovi, umjesto toga krompir premažemo kašom od kukuruznog škroba koja se usitni kao što bi se to pržilo u prženom prženju. Obložene daske složili smo na obloženi pečeni lim koji smo premazali i sprejem od biljnog ulja i biljnim uljem. Prvo sadrži tenzid nazvan lecitin, koji sprječava skupljanje ulja i zauzvrat sprječava da se krumpir zalijepi. Korištenje spreja za ulje također nam je omogućilo da koristimo samo 3 žlice ulja, tek toliko da se ravnomjerno premaže pomfrit. Pokrivanje lima za pečenje aluminijskom folijom tokom prve polovice kuhanja osigurava da krumpir potpuno omekša dok ne porumeni.

Napomene za kuvara: Odaberite krumpir dužine 4 do 6 inča kako biste osigurali dobro proporcionalan krumpir. Odrezivanje tankih kriški s krajeva krumpira u koraku 2 osigurava da svaka pržena ima dvije ravne površine za ravnomjerno zapečenje. Uspjeh ovog recepta ovisi o teškom limu s obrubom koji se neće iskriviti na vrućini pećnice. Prskanje lista raspršivanjem biljnog ulja pomoći će da se ulje ravnomjerno razmaže i spriječiti lijepljenje. Brzina krompira smeđe ovisi o vašem plehu i pećnici. Nakon što uklonite aluminijsku foliju s lima za pečenje u koraku 5, pažljivo pratite boju krumpira kako biste spriječili opekline.

Sastojci:

  • sprej sa biljnim uljem
  • 3 kašike biljnog ulja
  • 1 kilogram Yukon Gold krompira, neoguljen
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Postavite rešetku u najniži položaj i zagrijte pećnicu na 425 ° F. Obilno obložite lim za pečenje obrubljenim raspršivačem biljnog ulja. Sipajte ulje u pripremljeni lim i naginjite ga dok površina ne bude ujednačeno premazana uljem.

2. Prepolovite krompir po dužini i okrenite polovice odrezanih strana prema dolje na dasci za rezanje. Odrežite tanku krišku s obje dugačke strane svakog krompira, napola odbacite obrezivanje. Narežite krompir po dužini na daske debljine 1/3- do 1/2 inča.

3. U velikoj zdjeli pomiješajte 1/3 šalice vode i kukuruznog škroba, pazeći da na dnu zdjele ne ostanu grudice kukuruznog škroba. U mikrovalnoj pećnici miješajte svakih 20 sekundi, dok se smjesa ne počne zgušnjavati, 1 do 2 minute. Izvadite iz mikrovalne i nastavite miješati dok se smjesa ne zgusne do konzistencije poput pudinga. (Ako je potrebno, dodajte do 1 žlicu vode da biste postigli ispravnu konzistenciju.)

4. Prebacite krumpir u zdjelu sa smjesom kukuruznog škroba i miješajte dok se svaka daska ne ujednači. Rasporedite daske na pripremljeni list, ostavljajući male razmake između dasaka. (Nešto mješavine kukuruznog škroba ostat će u zdjeli.) Čvrsto prekrijte lim lagano namašćenom aluminijskom folijom i pecite 12 minuta.

5. Uklonite foliju s lima i pecite dok dno svakog prženja ne postane zlatno smeđe boje, 7 do 15 minuta. Izvadite list iz pećnice i tankom metalnom lopaticom pažljivo prevrnite svako prženje. Vratite lim u pećnicu i nastavite peći dok druge strane ne porumene, 7 do 15 minuta duže.

6. Pomfrit pospite 1/2 kašičice soli. Lopaticom pažljivo umiješajte pomfrit kako biste rasporedili sol.

7. Prebacite na tanjir obložen papirnim ubrusom i začinite solju po ukusu. Poslužite.

Pratiti Brit + Co na Pinterestu za primamljivije ideje za recepte.

(Fotografije i recept putem America's Test Kitchen -a)


Otporna metoda za pečenje pomfrita u pećnici u američkoj testnoj kuhinji

Američka probna kuhinja ponosi se intenzivnim razvojem recepata i testiranjem proizvoda, zbog čega smo u partnerstvu s njima podijelili nekoliko sigurnih recepata, savjeta za kuhanje i preporuka kuhinjskog pribora s Brit + Co.

Nikad nema dana da pomfrit ne zvuči nevjerojatno (duh!), Ali koja je nauka iza toga što ga čini tako oštrim i jasnim, i zašto se čini tako nemogućim postići istu teksturu kod kuće? America's Test Kitchen raspršuje sve dolje u uvodu recepta za pečeni krumpir u pećnici, tako da u pećnici možete postići kriške krompira nalik na prženje, bez potrebe prženja u dubokom prženju. Nakon što ste naučili ovu tehniku ​​i dva ključna sastojka koji je čine posebnom, svoj krompir možete popraviti kod kuće-bez potrebe za vožnjom.

Pomfrit za dvoje u rerni sa debelim rezom

Zašto ovaj recept djeluje: Kada se prži tradicionalni pomfrit, voda se brzo istiskuje iz škrobnih ćelija na površini krompira, ostavljajući iza sebe male šupljine. Upravo ove šupljine stvaraju nježnu, hrskavu koru. Budući da se pomfrit u pećnici ne zagrijava dovoljno brzo da se stvore zračni džepovi, umjesto toga krompir premažemo kašom od kukuruznog škroba koja se usitni kao što bi se to pržilo u prženom prženju. Obložene daske složili smo na obloženi pečeni lim koji smo premazali i sprejem od biljnog ulja i biljnim uljem. Prvo sadrži tenzid nazvan lecitin, koji sprječava skupljanje ulja i zauzvrat sprječava da se krumpir zalijepi. Korištenje spreja za ulje također nam je omogućilo da koristimo samo 3 žlice ulja, tek toliko da se ravnomjerno premaže pomfrit. Pokrivanje lima za pečenje aluminijskom folijom tokom prve polovice kuhanja osigurava da krumpir potpuno omekša dok ne porumeni.

Napomene za kuvara: Odaberite krumpir dužine 4 do 6 inča kako biste osigurali dobro proporcionalan krumpir. Odrezivanje tankih kriški s krajeva krumpira u koraku 2 osigurava da svaka pržena ima dvije ravne površine za ravnomjerno zapečenje. Uspjeh ovog recepta ovisi o teškom limu s obrubom koji se neće iskriviti na vrućini pećnice. Prskanje lista raspršivanjem biljnog ulja pomoći će da se ulje ravnomjerno razmaže i spriječiti lijepljenje. Brzina krompira smeđe ovisi o vašem plehu i pećnici. Nakon što uklonite aluminijsku foliju s lima za pečenje u koraku 5, pažljivo pratite boju krumpira kako biste spriječili opekline.

Sastojci:

  • sprej sa biljnim uljem
  • 3 kašike biljnog ulja
  • 1 kilogram Yukon Gold krompira, neoguljen
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Postavite rešetku u najniži položaj i zagrijte pećnicu na 425 ° F. Obilno obložite lim za pečenje obrubljenim raspršivačem biljnog ulja. Sipajte ulje u pripremljeni lim i naginjite ga dok površina ne bude ujednačeno premazana uljem.

2. Prepolovite krompir po dužini i okrenite polovice odrezanih strana prema dolje na dasci za rezanje. Trim a thin slice from both long sides of each potato half discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

3. Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

4. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

5. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

6. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt.

7. Transfer to paper towel-lined plate and season with salt to taste. Poslužite.

Pratiti Brit + Co on Pinterest for more enticing recipe ideas.

(Photos and recipe via America’s Test Kitchen)


America’s Test Kitchen’s Foolproof Method for Oven-Roasting Fries

Američka probna kuhinja prides itself on intensive recipe developing and product testing, which is why we’ve partnered with them to share a few foolproof recipes, cooking tips, and kitchen gadget recommendations with Brit + Co.

There’s never a day french fries don’t sound amazing (duh!), but what’s the science behind what makes them so dang crisp-licious, and why does it seem so impossible to achieve that same texture at home? America’s Test Kitchen dispels all that below in the intro for its oven-roasted potatoes recipe so you can achieve fry-like potato wedges in your oven, no deep-frying necessary. After learning this technique and the two key ingredients that make it special, you can get your potato fix at home — no drive-thru necessary.

Thick-Cut Oven Fries for Two

Why This Recipe Works: When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. It’s these cavities that create a delicate, crispy crust. Since oven fries don’t heat fast enough for air pockets to form, we instead coat the potatoes in a cornstarch slurry that crisps up like a deep-fried fry would. We arranged the coated planks on a rimmed baked sheet that we coated with both vegetable oil spray and vegetable oil the former contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also allowed us to use only 3 tablespoons of oil, just enough to evenly coat the fries. Covering the baking sheet with aluminum foil for the first half of cooking ensures that the potatoes are fully tender by the time they are browned.

Notes for the Cook: Choose potatoes that are 4 to 6 inches in length to ensure well-proportioned fries. Trimming thin slices from the ends of the potatoes in step 2 ensures that each fry has two flat surfaces for even browning. This recipe’s success is dependent on a heavy-duty rimmed baking sheet that will not warp in the heat of the oven. Spraying the sheet with vegetable oil spray will help the oil spread evenly and prevent sticking. The rate at which the potatoes brown is dependent on your baking sheet and oven. After removing the aluminum foil from the baking sheet in step 5, monitor the color of the potatoes carefully to prevent scorching.

Sastojci:

  • vegetable oil spray
  • 3 kašike biljnog ulja
  • 1 pound Yukon Gold potatoes, unpeeled
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil.

2. Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

3. Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

4. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

5. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

6. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt.

7. Transfer to paper towel-lined plate and season with salt to taste. Poslužite.

Pratiti Brit + Co on Pinterest for more enticing recipe ideas.

(Photos and recipe via America’s Test Kitchen)


America’s Test Kitchen’s Foolproof Method for Oven-Roasting Fries

Američka probna kuhinja prides itself on intensive recipe developing and product testing, which is why we’ve partnered with them to share a few foolproof recipes, cooking tips, and kitchen gadget recommendations with Brit + Co.

There’s never a day french fries don’t sound amazing (duh!), but what’s the science behind what makes them so dang crisp-licious, and why does it seem so impossible to achieve that same texture at home? America’s Test Kitchen dispels all that below in the intro for its oven-roasted potatoes recipe so you can achieve fry-like potato wedges in your oven, no deep-frying necessary. After learning this technique and the two key ingredients that make it special, you can get your potato fix at home — no drive-thru necessary.

Thick-Cut Oven Fries for Two

Why This Recipe Works: When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. It’s these cavities that create a delicate, crispy crust. Since oven fries don’t heat fast enough for air pockets to form, we instead coat the potatoes in a cornstarch slurry that crisps up like a deep-fried fry would. We arranged the coated planks on a rimmed baked sheet that we coated with both vegetable oil spray and vegetable oil the former contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also allowed us to use only 3 tablespoons of oil, just enough to evenly coat the fries. Covering the baking sheet with aluminum foil for the first half of cooking ensures that the potatoes are fully tender by the time they are browned.

Notes for the Cook: Choose potatoes that are 4 to 6 inches in length to ensure well-proportioned fries. Trimming thin slices from the ends of the potatoes in step 2 ensures that each fry has two flat surfaces for even browning. This recipe’s success is dependent on a heavy-duty rimmed baking sheet that will not warp in the heat of the oven. Spraying the sheet with vegetable oil spray will help the oil spread evenly and prevent sticking. The rate at which the potatoes brown is dependent on your baking sheet and oven. After removing the aluminum foil from the baking sheet in step 5, monitor the color of the potatoes carefully to prevent scorching.

Sastojci:

  • vegetable oil spray
  • 3 kašike biljnog ulja
  • 1 pound Yukon Gold potatoes, unpeeled
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil.

2. Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

3. Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

4. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

5. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

6. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt.

7. Transfer to paper towel-lined plate and season with salt to taste. Poslužite.

Pratiti Brit + Co on Pinterest for more enticing recipe ideas.

(Photos and recipe via America’s Test Kitchen)


America’s Test Kitchen’s Foolproof Method for Oven-Roasting Fries

Američka probna kuhinja prides itself on intensive recipe developing and product testing, which is why we’ve partnered with them to share a few foolproof recipes, cooking tips, and kitchen gadget recommendations with Brit + Co.

There’s never a day french fries don’t sound amazing (duh!), but what’s the science behind what makes them so dang crisp-licious, and why does it seem so impossible to achieve that same texture at home? America’s Test Kitchen dispels all that below in the intro for its oven-roasted potatoes recipe so you can achieve fry-like potato wedges in your oven, no deep-frying necessary. After learning this technique and the two key ingredients that make it special, you can get your potato fix at home — no drive-thru necessary.

Thick-Cut Oven Fries for Two

Why This Recipe Works: When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. It’s these cavities that create a delicate, crispy crust. Since oven fries don’t heat fast enough for air pockets to form, we instead coat the potatoes in a cornstarch slurry that crisps up like a deep-fried fry would. We arranged the coated planks on a rimmed baked sheet that we coated with both vegetable oil spray and vegetable oil the former contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also allowed us to use only 3 tablespoons of oil, just enough to evenly coat the fries. Covering the baking sheet with aluminum foil for the first half of cooking ensures that the potatoes are fully tender by the time they are browned.

Notes for the Cook: Choose potatoes that are 4 to 6 inches in length to ensure well-proportioned fries. Trimming thin slices from the ends of the potatoes in step 2 ensures that each fry has two flat surfaces for even browning. This recipe’s success is dependent on a heavy-duty rimmed baking sheet that will not warp in the heat of the oven. Spraying the sheet with vegetable oil spray will help the oil spread evenly and prevent sticking. The rate at which the potatoes brown is dependent on your baking sheet and oven. After removing the aluminum foil from the baking sheet in step 5, monitor the color of the potatoes carefully to prevent scorching.

Sastojci:

  • vegetable oil spray
  • 3 kašike biljnog ulja
  • 1 pound Yukon Gold potatoes, unpeeled
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil.

2. Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

3. Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

4. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

5. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

6. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt.

7. Transfer to paper towel-lined plate and season with salt to taste. Poslužite.

Pratiti Brit + Co on Pinterest for more enticing recipe ideas.

(Photos and recipe via America’s Test Kitchen)


America’s Test Kitchen’s Foolproof Method for Oven-Roasting Fries

Američka probna kuhinja prides itself on intensive recipe developing and product testing, which is why we’ve partnered with them to share a few foolproof recipes, cooking tips, and kitchen gadget recommendations with Brit + Co.

There’s never a day french fries don’t sound amazing (duh!), but what’s the science behind what makes them so dang crisp-licious, and why does it seem so impossible to achieve that same texture at home? America’s Test Kitchen dispels all that below in the intro for its oven-roasted potatoes recipe so you can achieve fry-like potato wedges in your oven, no deep-frying necessary. After learning this technique and the two key ingredients that make it special, you can get your potato fix at home — no drive-thru necessary.

Thick-Cut Oven Fries for Two

Why This Recipe Works: When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. It’s these cavities that create a delicate, crispy crust. Since oven fries don’t heat fast enough for air pockets to form, we instead coat the potatoes in a cornstarch slurry that crisps up like a deep-fried fry would. We arranged the coated planks on a rimmed baked sheet that we coated with both vegetable oil spray and vegetable oil the former contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also allowed us to use only 3 tablespoons of oil, just enough to evenly coat the fries. Covering the baking sheet with aluminum foil for the first half of cooking ensures that the potatoes are fully tender by the time they are browned.

Notes for the Cook: Choose potatoes that are 4 to 6 inches in length to ensure well-proportioned fries. Trimming thin slices from the ends of the potatoes in step 2 ensures that each fry has two flat surfaces for even browning. This recipe’s success is dependent on a heavy-duty rimmed baking sheet that will not warp in the heat of the oven. Spraying the sheet with vegetable oil spray will help the oil spread evenly and prevent sticking. The rate at which the potatoes brown is dependent on your baking sheet and oven. After removing the aluminum foil from the baking sheet in step 5, monitor the color of the potatoes carefully to prevent scorching.

Sastojci:

  • vegetable oil spray
  • 3 kašike biljnog ulja
  • 1 pound Yukon Gold potatoes, unpeeled
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil.

2. Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

3. Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

4. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

5. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

6. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt.

7. Transfer to paper towel-lined plate and season with salt to taste. Poslužite.

Pratiti Brit + Co on Pinterest for more enticing recipe ideas.

(Photos and recipe via America’s Test Kitchen)


America’s Test Kitchen’s Foolproof Method for Oven-Roasting Fries

Američka probna kuhinja prides itself on intensive recipe developing and product testing, which is why we’ve partnered with them to share a few foolproof recipes, cooking tips, and kitchen gadget recommendations with Brit + Co.

There’s never a day french fries don’t sound amazing (duh!), but what’s the science behind what makes them so dang crisp-licious, and why does it seem so impossible to achieve that same texture at home? America’s Test Kitchen dispels all that below in the intro for its oven-roasted potatoes recipe so you can achieve fry-like potato wedges in your oven, no deep-frying necessary. After learning this technique and the two key ingredients that make it special, you can get your potato fix at home — no drive-thru necessary.

Thick-Cut Oven Fries for Two

Why This Recipe Works: When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. It’s these cavities that create a delicate, crispy crust. Since oven fries don’t heat fast enough for air pockets to form, we instead coat the potatoes in a cornstarch slurry that crisps up like a deep-fried fry would. We arranged the coated planks on a rimmed baked sheet that we coated with both vegetable oil spray and vegetable oil the former contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also allowed us to use only 3 tablespoons of oil, just enough to evenly coat the fries. Covering the baking sheet with aluminum foil for the first half of cooking ensures that the potatoes are fully tender by the time they are browned.

Notes for the Cook: Choose potatoes that are 4 to 6 inches in length to ensure well-proportioned fries. Trimming thin slices from the ends of the potatoes in step 2 ensures that each fry has two flat surfaces for even browning. This recipe’s success is dependent on a heavy-duty rimmed baking sheet that will not warp in the heat of the oven. Spraying the sheet with vegetable oil spray will help the oil spread evenly and prevent sticking. The rate at which the potatoes brown is dependent on your baking sheet and oven. After removing the aluminum foil from the baking sheet in step 5, monitor the color of the potatoes carefully to prevent scorching.

Sastojci:

  • vegetable oil spray
  • 3 kašike biljnog ulja
  • 1 pound Yukon Gold potatoes, unpeeled
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil.

2. Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

3. Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

4. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

5. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

6. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt.

7. Transfer to paper towel-lined plate and season with salt to taste. Poslužite.

Pratiti Brit + Co on Pinterest for more enticing recipe ideas.

(Photos and recipe via America’s Test Kitchen)


America’s Test Kitchen’s Foolproof Method for Oven-Roasting Fries

Američka probna kuhinja prides itself on intensive recipe developing and product testing, which is why we’ve partnered with them to share a few foolproof recipes, cooking tips, and kitchen gadget recommendations with Brit + Co.

There’s never a day french fries don’t sound amazing (duh!), but what’s the science behind what makes them so dang crisp-licious, and why does it seem so impossible to achieve that same texture at home? America’s Test Kitchen dispels all that below in the intro for its oven-roasted potatoes recipe so you can achieve fry-like potato wedges in your oven, no deep-frying necessary. After learning this technique and the two key ingredients that make it special, you can get your potato fix at home — no drive-thru necessary.

Thick-Cut Oven Fries for Two

Why This Recipe Works: When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. It’s these cavities that create a delicate, crispy crust. Since oven fries don’t heat fast enough for air pockets to form, we instead coat the potatoes in a cornstarch slurry that crisps up like a deep-fried fry would. We arranged the coated planks on a rimmed baked sheet that we coated with both vegetable oil spray and vegetable oil the former contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also allowed us to use only 3 tablespoons of oil, just enough to evenly coat the fries. Covering the baking sheet with aluminum foil for the first half of cooking ensures that the potatoes are fully tender by the time they are browned.

Notes for the Cook: Choose potatoes that are 4 to 6 inches in length to ensure well-proportioned fries. Trimming thin slices from the ends of the potatoes in step 2 ensures that each fry has two flat surfaces for even browning. This recipe’s success is dependent on a heavy-duty rimmed baking sheet that will not warp in the heat of the oven. Spraying the sheet with vegetable oil spray will help the oil spread evenly and prevent sticking. The rate at which the potatoes brown is dependent on your baking sheet and oven. After removing the aluminum foil from the baking sheet in step 5, monitor the color of the potatoes carefully to prevent scorching.

Sastojci:

  • vegetable oil spray
  • 3 kašike biljnog ulja
  • 1 pound Yukon Gold potatoes, unpeeled
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil.

2. Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

3. Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

4. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

5. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

6. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt.

7. Transfer to paper towel-lined plate and season with salt to taste. Poslužite.

Pratiti Brit + Co on Pinterest for more enticing recipe ideas.

(Photos and recipe via America’s Test Kitchen)


America’s Test Kitchen’s Foolproof Method for Oven-Roasting Fries

Američka probna kuhinja prides itself on intensive recipe developing and product testing, which is why we’ve partnered with them to share a few foolproof recipes, cooking tips, and kitchen gadget recommendations with Brit + Co.

There’s never a day french fries don’t sound amazing (duh!), but what’s the science behind what makes them so dang crisp-licious, and why does it seem so impossible to achieve that same texture at home? America’s Test Kitchen dispels all that below in the intro for its oven-roasted potatoes recipe so you can achieve fry-like potato wedges in your oven, no deep-frying necessary. After learning this technique and the two key ingredients that make it special, you can get your potato fix at home — no drive-thru necessary.

Thick-Cut Oven Fries for Two

Why This Recipe Works: When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. It’s these cavities that create a delicate, crispy crust. Since oven fries don’t heat fast enough for air pockets to form, we instead coat the potatoes in a cornstarch slurry that crisps up like a deep-fried fry would. We arranged the coated planks on a rimmed baked sheet that we coated with both vegetable oil spray and vegetable oil the former contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also allowed us to use only 3 tablespoons of oil, just enough to evenly coat the fries. Covering the baking sheet with aluminum foil for the first half of cooking ensures that the potatoes are fully tender by the time they are browned.

Notes for the Cook: Choose potatoes that are 4 to 6 inches in length to ensure well-proportioned fries. Trimming thin slices from the ends of the potatoes in step 2 ensures that each fry has two flat surfaces for even browning. This recipe’s success is dependent on a heavy-duty rimmed baking sheet that will not warp in the heat of the oven. Spraying the sheet with vegetable oil spray will help the oil spread evenly and prevent sticking. The rate at which the potatoes brown is dependent on your baking sheet and oven. After removing the aluminum foil from the baking sheet in step 5, monitor the color of the potatoes carefully to prevent scorching.

Sastojci:

  • vegetable oil spray
  • 3 kašike biljnog ulja
  • 1 pound Yukon Gold potatoes, unpeeled
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil.

2. Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

3. Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

4. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

5. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

6. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt.

7. Transfer to paper towel-lined plate and season with salt to taste. Poslužite.

Pratiti Brit + Co on Pinterest for more enticing recipe ideas.

(Photos and recipe via America’s Test Kitchen)


America’s Test Kitchen’s Foolproof Method for Oven-Roasting Fries

Američka probna kuhinja prides itself on intensive recipe developing and product testing, which is why we’ve partnered with them to share a few foolproof recipes, cooking tips, and kitchen gadget recommendations with Brit + Co.

There’s never a day french fries don’t sound amazing (duh!), but what’s the science behind what makes them so dang crisp-licious, and why does it seem so impossible to achieve that same texture at home? America’s Test Kitchen dispels all that below in the intro for its oven-roasted potatoes recipe so you can achieve fry-like potato wedges in your oven, no deep-frying necessary. After learning this technique and the two key ingredients that make it special, you can get your potato fix at home — no drive-thru necessary.

Thick-Cut Oven Fries for Two

Why This Recipe Works: When traditional French fries are fried, water is rapidly driven out of the starch cells at the surface of the potato, leaving behind tiny cavities. It’s these cavities that create a delicate, crispy crust. Since oven fries don’t heat fast enough for air pockets to form, we instead coat the potatoes in a cornstarch slurry that crisps up like a deep-fried fry would. We arranged the coated planks on a rimmed baked sheet that we coated with both vegetable oil spray and vegetable oil the former contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also allowed us to use only 3 tablespoons of oil, just enough to evenly coat the fries. Covering the baking sheet with aluminum foil for the first half of cooking ensures that the potatoes are fully tender by the time they are browned.

Notes for the Cook: Choose potatoes that are 4 to 6 inches in length to ensure well-proportioned fries. Trimming thin slices from the ends of the potatoes in step 2 ensures that each fry has two flat surfaces for even browning. This recipe’s success is dependent on a heavy-duty rimmed baking sheet that will not warp in the heat of the oven. Spraying the sheet with vegetable oil spray will help the oil spread evenly and prevent sticking. The rate at which the potatoes brown is dependent on your baking sheet and oven. After removing the aluminum foil from the baking sheet in step 5, monitor the color of the potatoes carefully to prevent scorching.

Sastojci:

  • vegetable oil spray
  • 3 kašike biljnog ulja
  • 1 pound Yukon Gold potatoes, unpeeled
  • 1 1/2 kašike kukuruznog škroba
  • soli

1. Adjust oven rack to lowest position and heat oven to 425°F. Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil.

2. Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half discard trimmings. Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks.

3. Combine 1/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl. Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)

4. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes.

5. Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.

6. Sprinkle fries with 1/2 teaspoon salt. Using spatula, carefully toss fries to distribute salt.

7. Transfer to paper towel-lined plate and season with salt to taste. Poslužite.

Pratiti Brit + Co on Pinterest for more enticing recipe ideas.

(Photos and recipe via America’s Test Kitchen)


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